Chilies can be stuffed with a variety of vegetable or meat or cheese mixtures, as long as the stuffing is moist and a softer texture than the chilies. In this recipe the Fontina gives a melting texture, the goat cheese gives body and flavor, and the Parmesan a sharpness and bite. Any kind of fresh peppers—even bell peppers— can be used, as long as they are big enough and not too hot. I have used pasilla chilies here, which have more heat than, say, an Anaheim or yellow Hungarian. The best way to skin the peppers is to deep-fry them, but this is very impractical unless you are deep-frying something else, so an alternative method is given here.
Heat the broiler.
Coat the chilies with the oil and put them in a baking pan. Broil, turning the chilies often, until the skin is browned and the chilies are just tender. Remove from the broiler, cover, and let stand for 15 minutes. Peel the chilies, slit them down the side, and remove the seeds.
Heat the oven to 400°F.
Mix the cheeses, cream, and pepper in a bowl. Stuff the chilies with the cheese mixture and put them on an oiled baking sheet. Bake until the cheese starts to melt, about 15 minutes. While the chilies are baking, heat the black bean sauce in a double boiler. Then pour the sauce equally onto hot plates and put the chilies on top. Garnish with the salsa and cilantro.
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