Foodily

May 21, 2021
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It’s almost silly how easy this dish of impossibly delicious, ooey-gooey cheesy chiles is to execute. But that’s also what makes it so great. Inspired by the must-order fried, cheese-filled peppers at Gregory’s Corner Taverna in Astoria, Queens, it all comes together in about 10 minutes. Just broil poblano chiles until charred and softened, stuff them with pepper Jack (though any melting cheese will work great here), and then finish with topper of quick-but-mighty marinated shallot dressing. Serve alongside some grilled sausages to make a full meal of it.

Ingredients

4 servings

large shallot, halved, thinly sliced lengthwise

Tbsp. red wine vinegar

tsp. sugar

tsp. kosher salt, plus more

Tbsp. extra-virgin olive oil, divided

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

oz. pepper Jack, cut into ½” cubes

garlic cloves

Preparation

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Step 5

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