What You Need:
8 large chili peppers
1 (16 oz.) pkg. Monterey Jack cheese, shredded
How to Make It:
Preheat the gill to medium hot.
Place the chili peppers on the hot grill and cook 10 minutes or until charred, turning occasionally.
Remove the grilled peppers and place in a plastic bag and sealed allowing them to steam for 10 minutes.
Remove the peppers from the bag and peel.
Cut each pepper from top to bottom and remove the seeds.
Stuff the prepared peppers with the cheese.
Close the stuffed peppers and secure each one with a toothpick.
Wrap the peppers in foil and secure tightly.
Grill the wrapped peppers for 10 minutes.
Remove the wrapped peppers from the grill and carefully open the packet.
Let the peppers cool 5 minutes to firm up the cheese before serving.
