4 medium poblano peppers*
½ cup queso fresco, crumbled
½ cup shredded cheddar
¼ cup diced fresh tomato (about 1 small tomato)
3 tablespoons minced red onion
1 garlic clove, minced
2 tablespoons minced fresh cilantro
1 tablespoon minced fresh oregano
Coarse salt, to taste
1 Remove tops from each pepper, cutting about 1/4 inch from the base of the stem; set aside. Remove and discard seeds and any large membrane pieces. In a medium bowl, combine queso fresco, cheddar, tomato, onion, garlic, cilantro and oregano; season with salt to taste; set aside.
2 Preheat grill to high heat. Place peppers and pepper tops on grill. Cook, turning as needed, until lightly charred but still crisp; set aside 5 minutes. Reduce grill temperature to low.
3 Spoon one-fourth of cheese mixture into each pepper. Place peppers on a small sheet pan. Place sheet pan on grill, and cover. Bake until cheddar has melted and peppers are warmed through. Remove pan from grill; let stand 5 minutes. Serve peppers warm with lime wedges.
*Use caution when handling hot peppers. Wear disposable gloves or wash hands thoroughly in hot, soapy water after touching seeds and membranes.
—Recipe and photo by Dawn M. Viola