Grilled Stuffed Fresh Pasilla Chile With Avoc Recipe
Servings: 6
Ingredients
- 6 x Fresh pasilla (poblano) chiles, Anaheims or possibly pimientos
- 1/2 c. Grated fontina cheese
- 1/2 c. Grated Monterey Jack cheese
- 1/2 c. Grated Jarisberg cheese
- 1 c. Grated white cheddar cheese
- 1/2 c. Grated Asiago or possibly Parmesan cheese
- 12 x Cilantro sprigs
- 2 x Ripe avocados
- 1/2 x To 1 jalapeno chile, roasted, seeded and chopped
- 1/2 sm Red onion, chopped
- 3 x Scallions, chopped (white part and 2 inches of green)
- 3 Tbsp. Roughly minced cilantro
- 2 Tbsp. Rice vinegar
- 6 Tbsp. Extra virgin olive oil Kosher or possibly sea salt Freshly grnd pepper
Directions
- Prepare the chiles by cutting all the way around the stem so which 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 min 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 c. of the cheese mix. Don't overstuff or possibly pack the cheese in too densely. Replace the stem and top of the chile.
- Cook on a grill over a medium fire, turning frequently till the cheeses are melted and the chiles are warm 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 in the chile, onion, scallions and minced cilantro. Whisk together the vinegar and oil in a separate bowl, add in salt and pepper to taste, and pour over the avocado mix. Mix gently, being careful not to mash the avocado or possibly the salsa will look like guacamole and taste "muddy."
- Place on a bed of Avocado Salsa and garnish with the cilantro sprigs.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 6 servings | |
| Calories 305 | |
| Calories from Fat 210 | 69% |
| Total Fat 23.68g | 30% |
| Saturated Fat 10.96g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 7392mg | 308% |
| Potassium 472mg | 13% |
| Total Carbs 9.6g | 3% |
| Dietary Fiber 5.2g | 17% |
| Sugars 1.45g | 1% |
| Protein 15.83g | 25% |
