Step 1

Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.

Step 2

Put the tomatillos and 1 of the poblanos on the grill directly over the fire. Close the lid and cook the tomatillos, turning every few minutes, until the skins are lightly browned and blistered, 10 to 15 minutes. Cook the poblano until it’s blackened, 15 to 20 minutes. When the vegetables are done, transfer them a bowl. (If you’re using a charcoal grill and will continue with the recipe now, close the lid to conserve heat; you may want to add more fuel later to get the heat level back up. For gas, you can turn it of until you’ve finished making the sauce.) When the poblano is cool enough to handle, remove the skin, stem, and seeds. Chop by hand along with the tomatillos, saving the juices.

Step 3

=”instruction-step-3″>Put the oil in a large, deep skillet over medium heat, add the onions and garlic, and cook, stirring occasionally, until quite soft and golden, 10 to 15 minutes. Add the tomatillos and poblano, oregano, broth, and a large pinch of salt and pepper; stir and bring to a gentle bubble. Cook, stirring occasionally, until the mixture is slightly thickened, 10 to 15 minutes. Remove from the heat. Use an immersion blender to purée the sauce in the pan, or very carefully transfer it to a blender, purée, and return it to the pan.

Step 4

instruction-step-4″>Cut a slit into one side of each of the remaining poblanos, from the stem down to the tip. Carefully remove the seeds without ripping the chiles, then stuf them with the Chihuahua or Jack cheese.

Step 5

instruction-step-5″>Heat the grill for medium direct cooking, if necessary. Put the chiles on the grill, slit side facing up so the cheese doesn’t melt out, directly over the fire. Close the lid and cook until the skins have blistered and the flesh is tender, 10 to 15 minutes, depending on their size and how hot the fire is. Transfer to a platter.

Step 6

struction-step-6″>Stir the cilantro and lime juice into the sauce; taste and adjust the seasonings. Spoon the sauce over the chiles, sprinkle with queso fresco, and serve.— Recipe from How to Grill Everything