- Six (6) large poblano chiles
- Four or five (4-5) plum tomatoes
- Two (2) serrano chiles (or 1 jalapeño)
- One (1) onion, 1/2 inch crosswise slices
- One (1) small/medium eggplant, 1/2 inch slices
- Three (3) small zucchinis, 1/2 inch slices
- Three (3) oz cream cheese
- 3/4 cup grated parmesan cheese, plus more for garnish
- 1/2 cup chopped herbs (cilantro, parsley, etc)
- Olive oil
Grill the vegetables:
- Build and light a large pile of charcoal fire on one half of the grill (or light half of a gas grill on high).
- When coals are white hot, place the poblanos and tomatoes over the hot part (The fire needs to be quite hot to blister the skins before the veggies become too soft).
- Brush the rest of the veggies with olive oil and sprinkle with salt and place on the cooler half of the grill. The goal is to blacken the poblanos and tomatoes and to grill the other veggies until soft and fully cooked but not burned. Work in batches if necessary.
- Put the blackened chiles and tomatoes in a bowl and cover to steam for a few minutes while you finish the other veggies.
- Under cold running water, rub the charred skin off of the poblanos (be careful to not puncture them) and tomatoes. Set aside.
Make the salsa:
- In a food processor, blend the serranos and half the onion until finely chopped.
- Roughly chop the tomatoes and add to the food processor along with less than half the herbs and a teaspoon of salt.
- Pulse until it becomes blended but still slightly chunky.
Make the filling:
- Chop the other half of the onions and the other grilled veggies.
- Mix with the two cheeses and the rest of the herbs until everything is evenly incorporated. Add salt if necessary.
Stuff the chiles:
- Cut off the stem end of the poblanos, slice them open, lay flat, and remove seeds.
- Rinse under cold water if the seeds are sticking.
- Scoop a couple tablespoons or so of the filling and bring up the sides of the chiles to reform the original shape overlapping the sides slightly.
- Place each stuffed chile seam side down on a platter.
- To garnish, spoon some of the salsa around the chiles (you’ll have extra) and top with slices of avocado, more grated parmesan and herbs.
This is an excellent room-temp vegetable side dish. You can also reheat on the grill or in the oven on a baking sheet before the garnishes.