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Chiles Rellenos With Tomato-And-Avocado Salsa


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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


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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