Instructions: To make the salsa: Roast the jalapeno over a gas burner or under the broiler, turning frequently, until it has blackened on all sides. Put it in a paper bag, fold over the top to seal in the steam, and set aside for 10 minutes. Peel, seed and mince the jalapeno. Place in a medium bowl. Add the avocado, onion, scallions and cilantro. In a separate bowl, whisk together the oil and vinegar. Season with salt and pepper. Pour over the salsa. Mix gently, being careful not to mash the avocado or it will look like guacamole. Cover with plastic wrap and set aside.

To make the stuffed pasillas: Prepare a grill (medium heat). Cut all the way around the stem of each chile so that you can remove the stem and seed the base but keep it in one piece. Keeping the stem and top intact, trim off any seeds and membranes. Blanch the chiles for 2 minutes in a large pot of boiling salted water. Remove the chiles; refresh in ice water, then drain. Combine the 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 too densely. Replace the stems on top of the chiles. Grill the stuffed chiles, turning frequently, until the cheeses are melted and the chiles are hot all the way through. Divide the salsa among small serving plates and top each with a pasilla. Garnish with cilantro sprigs.

Serves 6.

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