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1
Roast the poblanos directly over a gas flame or under a broiler, turning occasionally, until they are charred all over.
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2
Transfer the poblanos to a bowl, cover with plastic wrap and let cool.
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3
Peel the poblanos.
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4
Using a small, sharp knife, make a small lengthwise slit in each one, near the stem end.
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5
Using kitchen scissors, carefully cut out the core and seeds, then remove the core and seeds without tearing the poblanos or enlarging the opening.
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6
Preheat the oven to 425.
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7
In a small skillet, heat the vegetable oil.
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8
Add the diced onion, garlic and jalapeno and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
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9
Let the vegetable mixture cool, then stir in the Monterey Jack, Parmigiano-Reggiano and chopped cilantro.
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10
Press the cheese filling into 6 logs.
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11
Lightly season the insides of the poblanos with salt.
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12
Carefully stuff the cheese filling into the poblanos and press the poblanos closed.
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13
Place the stuffed poblanos on a baking sheet and roast in the upper third of the oven for about 12 minutes, until the cheese is melted.
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14
In a bowl, combine the grape tomatoes with the diced avocado, onion, cilantro, jalapeno and lime juice and season the salsa with salt and pepper.
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15
Transfer the chiles rellenos to plates, spoon the salsa on top and serve.
