Serves 6

1/4 cup (1/2 stick) butter
2 teaspoons chopped garlic
4 red bell peppers, cut into 1/4-inch strips
4 poblano chiles, seeded, cut into 1/4-inch strips
12 green onions, cut into matchstick-size strips
1 1/2 cups grated Monterey jack cheese
1/4 cup coarsely chopped cilantro

Melt butter in large skillet over medium heat. Add garlic; saut?1 minute.

Add bell peppers and poblanos; saut?until tender, about 12 minutes.

Add green onions; saut?until tender, about 4 minutes.

Add cheese and simmer until cheese melts. Stir in cilantro.

Season with salt and pepper.