My family likes these when we have Mexican foods. We serve with salsa fresca...
8- fresh pasilla peppers (2 per person)
1/2-lb. shredded jack cheese
1/2-lb. shredded cheddar cheese
1/2-lb. blue cheese crumbled
3-Tbs. Evoo
Juice of 2 lemons
cut off tops of peppers and remove seeds and ribs, reserve the top. Blanch the peppers in boiling water about 1-1/2 min. Remove from water and put in ice bath, then drain. Mix the cheeses with the evoo and lemon juice. Stuff peppers and place the top back on. Now you can grill over coals or under the broiler til skin is just slightly blackened and chhese is melted.
Serve with salsa fresca.
enjoy,
kadesma
8- fresh pasilla peppers (2 per person)
1/2-lb. shredded jack cheese
1/2-lb. shredded cheddar cheese
1/2-lb. blue cheese crumbled
3-Tbs. Evoo
Juice of 2 lemons
cut off tops of peppers and remove seeds and ribs, reserve the top. Blanch the peppers in boiling water about 1-1/2 min. Remove from water and put in ice bath, then drain. Mix the cheeses with the evoo and lemon juice. Stuff peppers and place the top back on. Now you can grill over coals or under the broiler til skin is just slightly blackened and chhese is melted.
Serve with salsa fresca.
enjoy,
kadesma