Stephen Ceideburg
6 Fresh pasilla (poblano) chiles, Anaheims or pimientos
1/2 cup Grated fontina cheese
1/2 cup Grated Monterey Jack cheese
1/2 cup Grated Jarisberg cheese
1 cup Grated white cheddar cheese
1/2 cup Grated Asiago or Parmesan cheese
12 Cilantro sprigs
AVOCADO SALSA:
2 Ripe avocados
1/2 To 1 jalapeno chile, roasted, seeded and minced
1/2 small Red onion, minced
3 Scallions, minced (white part and 2 inches of green)
3 tbsp Roughly chopped cilantro
2 tbsp Rice vinegar
6 tbsp Olive oil
Kosher or sea salt
Freshly ground pepper
|
|
Prepare the chiles by cutting all the way around the stem so that you can remove the stem and seed base in 1 piece. Keeping the stem and top intact, trim off any seeds and membranes, and if any get left behind in the pepper, remove them, too. Blanch the chiles for 2 minutes in lightly salted boiling water. Remove the chiles, refresh in ice water, and drain.
Combine the grated cheeses in a bowl and mix well. Stuff each chile with about 1/2 cup of the cheese mixture. Do not overstuff or pack the cheese in too densely. Replace the stem and top of the chile.
Cook on a grill over a medium fire, turning frequently until the cheeses are melted and the chiles are hot all the way through.
Avocado Salsa: Cut each avocado in half. Remove the seed, make dice-sized crisscrosses in the avocado flesh with a knife, and scoop out the dice with a spoon. Place in a mixing bowl and add the chile, onion, scallions and chopped cilantro. Whisk together the vinegar and oil in a separate bowl, add salt and pepper to taste, and pour over the avocado mixture. Mix gently, being careful not to mash the avocado or the salsa will look like guacamole and taste "muddy."
Place on a bed of Avocado Salsa and garnish with the cilantro sprigs.
PER SERVING: 480 calories, 19 g protein, 12 g carbohydrate, 41 g fat (15 g saturated), 56 mg cholesterol, 379 mg sodium, 4 g fiber. |
|
