Blistered Cheesy Peppers

poblano cheese shallot red wine vinegar sugar kosher salt olive oil black pepper garlic

Molly Baz

4 servings

Source

Ingredients

1 large shallot, halved, thinly sliced lengthwise

2 Tbsp. red wine vinegar

1 tsp. sugar

¾ tsp. kosher salt, plus more

3 Tbsp. extra-virgin olive oil, divided

2 large poblano chiles or 3 large Cubanelle peppers or Anaheim chiles (about 8 oz. total), cut in half lengthwise, seeds and ribs removed

Freshly ground black pepper

8 oz. pepper Jack, cut into ½" cubes

2 garlic cloves

Method

Using your fingers, toss shallot, vinegar, sugar, ¾ tsp. salt, and 2 Tbsp. oil in a small bowl to combine. Let sit while you prepare the chiles.

Heat broiler. Arrange chiles on a small rimmed baking sheet. Drizzle all over with remaining 1 Tbsp. oil; season with salt and black pepper. Turn chiles cut side down and broil until slightly softened and skins are blistered all over, about 5 minutes.

Remove from oven and, using tongs, turn chiles cut side up. Divide cheese evenly among chile cavities. Finely grate garlic over, frequently tapping grater against baking sheet to help release garlic somewhat evenly over everything.

Return chiles to broiler and broil until cheese is melted and browned in spots, about 3 minutes.

Transfer chiles to a platter. Spoon shallot dressing over and season with more black pepper.