Stuffed Pasilla Chiles With Avocado Salsa

Directions

1. To make the salsa: Roast the jalapeno over a gas burner or possibly under the broiler, turning frequently, till it has blackened on all sides. Put it in a paper bag, fold over the top to seal in the steam, and set aside for 10 min. Peel, seed and mince the jalapeno. Place in a medium bowl. Add in the avocado, onion, scallions and cilantro. In a separate bowl, whisk together the oil and vinegar. Season with salt and pepper. Pour over the salsa. Mix gently, being careful not to mash the avocado or possibly it will look like guacamole. Cover with plastic wrap and set aside.
2. To make the stuffed pasillas: Prepare a grill (medium heat). Cut all the way around the stem of each chile so which you can remove the stem and seed the base but keep it in one piece. Keeping the stem and top intact, trim off any seeds and membranes. Blanch the chiles for 2 min in a large pot of boiling salted water. Remove the chiles; refresh in ice water, then drain. Combine the 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 too densely. Replace the stems on top of the chiles. Grill the stuffed chiles, turning frequently, till the cheeses are melted and the chiles are warm all the way through. Divide the salsa among small serving plates and top each with a pasilla. Garnish with cilantro sprigs.
3. Serves 6.