To roast the whole chiles, place them over a gas stove burner. Turn to blacken all sides. Peel off the charred skin. Let cool on a rack or in the refrigerator. Cut down the center of the pepper from the top to the stem. Remove the seeds, being careful not to remove the stem.

Divide fish into 5-6 portions. Fill chiles with fish mixture. Place the chiles into a shallow baking pan, cover with the Native Kjalii Foods Fire-Roasted Green Salsa and top with the grated cheese.

Bake in a 375-degrees oven for 20 minutes. Serve with beans, rice and tortillas.

Variation: Crispy Chile Relleno: After you have filled chiles with the fish mixture, dust with flour. Then dredge them in a bowl of whipped (foamy) egg whites. Fry the chiles in a saute pan with oil (corn is best) until golden brown, 2-minutes.