2 medium heads garlic, peeled and sliced
1 pound peeled and diced tomatoes
3 tablespoons olive oil
1 (14.5 ounce) can sliced poblano chile peppers, drained
1 (10 ounce) can sliced mushrooms
1 (10.75 ounce) can condensed cream of chicken soup
1 cup shredded Cheddar cheese
3/4 cup chopped fresh parsley
Place garlic, tomatoes and olive oil in a large bowl. Mix together, cover and refrigerate.
Melt poblano chile peppers in a large skillet over medium heat.
Saute poblano peppers in olive oil until golden.
Spread poblano peppers with a mixture of cheese and parsley. Serve immediately.