Grilled Cheese-stuffed Ancho Chiles With Salsa Fresca

We first had this dish at MacArthur Park in Palo Alto, California when Faz Poursohi was the chef. It's simple, but a great combination of summer flavors.

Servings: 4

4 Fresh Ancho Chiles
2 Ounces Cheddar Cheese, grated with the Container Grater
2 Ounces Monterey Jack Cheese, gratedwith the Container Grater (or use pepper jack if you want to increase the spiciness)
1 Ounce Blue Cheese, crumbled
Olive Oil
Salsa Fresca (Pico De Gallo)

Carefully cut the top off each chile by cutting around the top edge. (Reserve the chili tops to reattach to the chile with toothpicks to hold in the cheese while grilling.)
Remove the seeds and ribs from the chilis and discard.
Grate the cheeses and mix together to blend.
Pack the cheese into each chile cavity and reattach the chili tops with toothpicks to hold the cheese inside.
Heat the grill and put a Cookina BBQ Sheet on the grill.
Spray the chiles with olive oil.
Grill the chiles on all sides on top of the BBQ Sheet until the chiles are softened and slightly blackened.
Serve with a side of Salsa Fresca.


Sometimes the melted cheese oozes out of the chilis, which is why the Cookina BBQ Sheet is such a help withthis dish.

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