Ingredients
8 Pablano peppers
1 cp each grated: monterey jack cheese, cheddar cheese, jalapeno cheese
olive oil for brushing on peppers
Preparation
Carefully cut tops off of peppers as you will need them. Clean pulp out of peppers. Fill each pepper with cheese, replace the lid, secure with toothpicks. Brush lightly with olive oil. Grill carefully over medium heat, until all sides are slightly blackened, peppers are soft and cheese is melted. Serve with fresh pico. (2 finely chopped tomatoes, 1/4 cup finally chopped bermuda onion, 1/2 cup fresh cilantro)
