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1
Char the peppers over a gas flame or under a broiler and then scrape off the blackened skin (do not wash).
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2
Remove and discard the seeds and stems and cut into large dice and set aside.
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3
Grill or roast the onion, serrano chile and tomatillos until lightly colored and chop coarsely.
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4
Remove core and seeds from tomatoes and cut into small dice.
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5
Arrange half the sliced cheese in the bottom of 4 individual earthenware dishes and scatter all of the vegetables over the top.
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6
Sprinkle half the cilantro over this and season to taste with salt and pepper.
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7
Place remaining cheese over all and top with remaining cilantro.
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8
This can all be done up to a day ahead and refrigerated until ready to serve.
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9
To serve: place the filled dishes in a hot (425 degree) oven for 6 to 8 minutes or until cheese is nicely melted and just beginning to color.
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10
Top with a tablespoon or two of the black bean salsa and garnish with the avocado and cilantro sprigs.
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11
Serve immediately with crisp tortilla chips if desired.
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12
Blanch the bell peppers in lightly salted boiling water for 5 seconds.
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13
Plunge into cold water to stop cooking and drain.
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14
Combine with rest of ingredients and refrigerate.
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15
Can be stored refrigerated and covered for up to 3 days.
