Chiles Rellenos With Tomato And Avocado Salsa
Ingredients
- 6 medium poblano peppers (about 3 ounces each)
- 1 tablespoon vegetable oil
- 1/2 small onion, minced
- 1 small garlic clove, minced
- 1 small jalapeño, seeded and minced
- 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
- 1/4 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped cilantro
- Salt
- 1 1/2 cups grape tomatoes, quartered
- 1 Hass avocado, finely diced
- 1/4 cup finely chopped onion
- 1/2 small jalapeño, seeded and minced
- 2 tablespoons freshly squeezed lime juice
- Salt and freshly ground pepper
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