Grill-Roasted Peppers with Cheese

Mexican, American

Once upon a dish there were cheese stuffed peppers at MacArthur Park, Palo Alto, a favorite appetizer. These can be Poblano, Pasilla, or spicy Anaheim peppers, the same as used in a Chile Relleño. For a variation, place it on Red Bell Pepper Sauce.
4 Pasilla peppers with wide cavities for stuffing
1 tablespoon minced red or white onion
4 tablespoons chopped Cheddar cheese
4 tablespoons chopped Monterey Jack cheese
2 tablespoons crumbled Blue cheese (optional)
1/2 cup red bell pepper sauce (optional)
1 Grill chiles for about 2 minutes, blackening the skins slightly.

2 With a small sharp knife, cut under the 'shoulders' of the chiles keeping the peppers intact. Set aside the caps. Reach in and remove the seeds and pith, using knife, if necessary.

3 Mix cheese and onions in a bowl.

4 Stuff cheese-onion mix into chile, put the cap back on with skewer or toothpick.

5 Grill or roast chile under broiler for 5 to 8 minutes. Serve hot. Optionally, serve on top of a layer of red bell pepper sauce.

servings  use metric
original recipe yield: 4 people

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