- 1 large tomato, seeded, diced
- 2 scallions, minced
- 2 jalapenos, minced
- 2 tbsp cilantro, minced
- 1 tbsp white wine vinegar
- 1 clove garlic minced
- 8 anaheim or poblano green chiles
- 1 lb mushrooms
- salt
- butter
- sourcream
- 1 1/2 cups monterey jack
- Prepare the salsa by combining the tomato, scallions, 1 jalapeno, cilantro, vinegar, and garlic. Season with a little salt. Mix well and chill for at least 4 hours.
- Roast the chiles in the oven until their skin is blistered. Peel the skin off and make a slit lengthwise, scraping out the seeds, but leaving them whole.
- Melt a little butter in a small skillet and saute the mushrooms until tender.Season with a little salt.
- Combine the mushrooms, 1 jalapeno, and the cheese.
- Heat the grill.
- Evenly fill the chiles with the cheese mixture. Place on the gill and cook 7 to 10 minutes, or until the cheese has melted.
- Serve with the salsa and some sourcream.