Grilled Stuffed Fresh Pasilla Chile With Avoc

Grilled Stuffed Fresh Pasilla Chile With Avoc

Yield: 6 Servings

1 stephen ceideburg

6 fresh pasilla (poblano)

-chiles,ana,heims or pimie

1/2 c fontina cheese,Grated

1/2 c monterey jack cheese,Grated

1/2 c jarisberg cheese,Grated

1 c white cheddar cheese,Grated

1/2 c asiago (or parmesan),Grated

-cheese

12 cilantro sprigs

1 avocado salsa

2 ripe avocados

1/2 to 1 jalapeno chile

-roasted,seede,d and mince

1/2 sm red onion,minced

3 scallions,minced (white

-part and 2,inches of green

3 T roughly cilantro,Chopped

2 T rice vinegar

6 T olive oil

1 kosher (or sea salt)

1 pepper,Freshly Ground

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.