I rediscover the bold flavor of grilled peppers every year. Last year it was shishito peppers, and this year, it's these wonderful and flavorful anaheim chili peppers that my father-in-law is growing. This is the perfect time for a dish like this as so many peppers are coming in from the farm. I'll take some of the surplus chilis outside with me as I roast tomatoes on the grill for a large batch of salsa or while I grill some portobello caps for dinner. I lightly char both sides of the chili, and WOW! That is the taste of summer. They are meaty, smoky, and just a little spicy. It's the perfect little snack while you cook.
Grilled Anaheim Chili Peppers with Cotija Cheese
12 small anaheim chilies
hot sauce (I really like Cholula for this)
1 tablespoon finely crumbled cotija cheese
cilantro leaves (to garnish)
Preheat your outdoor grill to high. Grill chilis over a high flame for just a few seconds or until they begin to blister and blacken. Repeat on the other side. Remove chilies from the grill and line them up on a plate. Drizzle the chilies with hot sauce, which will help the cheese to adhere to the chili. Sprinkle the cheese over the top and garnish with a few cilantro leaves.