INGREDIENTS

INSTRUCTIONS

Prepare the chiles by cutting all the way around the stem so that you
can remove the stem and seed base in 1 piece. Keeping the stem and  top
intact, trim off any seeds and membranes, and if any get left  behind
in the pepper, remove them, too. Blanch the chiles for 2  minutes in
lightly salted boiling water. Remove the chiles, refresh  in ice water,
and drain.  Combine the grated cheeses in a bowl and mix well. Stuff
each chile  with about 1/2 cup of the cheese mixture. Do not overstuff
or pack  the cheese in too densely. Replace the stem and top of the
chile.  Cook on a grill over a medium fire, turning frequently until
the  cheeses are melted and the chiles are hot all the way through.
Avocado Salsa: Cut each avocado in half. Remove the seed, make
dice-sized crisscrosses in the avocado flesh with a knife, and scoop
out the dice with a spoon. Place in a mixing bowl and add the chile,
onion, scallions and chopped cilantro. Whisk together the vinegar and
oil in a separate bowl, add salt and pepper to taste, and pour over
the avocado mixture. Mix gently, being careful not to mash the  avocado
or the salsa will look like guacamole and taste "muddy."  Place on a
bed of Avocado Salsa and garnish with the cilantro sprigs.  PER
SERVING: 480 calories, 19 g protein, 12 g carbohydrate, 41 g fat  (15 g
saturated), 56 mg cholesterol, 379 mg sodium, 4 g fiber.  From "The Fog
City Diner Cookbook."  Sibella Kraus writing in the San Francisco
Chronicle, 10/27/93.  Posted by Stephen Ceideburg  From Gemini's
MASSIVE MealMaster collection at www.synapse.com/~gemini

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