Recipe - Grilled Stuffed Fresh Pasilla Chile With Avoc

Stephen Ceideburg
6 Fresh pasilla (poblano)
chiles, Anaheims or
pimientos
One half cup Grated fontina cheese
One half cup Grated Monterey Jack cheese
One half cup Grated Jarisberg cheese
1 cup Grated white cheddar cheese
One half cup Grated Asiago or Parmesan
cheese
12 Cilantro sprigs
AVOCADO SALSA:
2 Ripe avocados
One half To 1 jalapeno chile,
roasted, seeded and minced
One half small Red onion, minced
3 Scallions, minced (white
part and 2 inches of green)
3 tablespoon Roughly chopped cilantro
2 tablespoon Rice vinegar
6 tablespoon 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 One half 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 dicesized
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.

From "The Fog City Diner Cookbook."

Sibella Kraus writing in the San Francisco Chronicle, 10/27/93.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini