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Рецепт Chilies Rellenos Stuffed With Herbed Chevre
by Global Cookbook

Chilies Rellenos Stuffed With Herbed Chevre
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  Порций: 6

Ингредиенты

  • 6 x Anaheim or possibly poblano chilies
  • 1 Tbsp. Extra virgin olive oil
  • 1 Tbsp. Chopped shallots
  • 2 tsp Chopped garlic
  • 2 Tbsp. Minced fresh basil
  • 1 tsp Minced fresh thyme (1/4 t d
  • 1 tsp Minced fresh rosemary (1/4
  • 2 Tbsp. Minced parsley
  • 1/2 tsp Salt
  • 1 pch White pepper
  • 1/4 lb Mild goat cheese, crumbled
  • 1/4 lb Mozzarella cheese, grated Oil or possibly shortening for deep f
  • 1 x Egg
  • 2 Tbsp. Lowfat milk Flour for dredging Fresh tomato salsa on the si

Инструкции

  1. THE BEST WAY TO PEEL these peppers is to fry them in oil and then plunge into ice water (see column). Carefully remove the skin, keeping the cap and flesh whole. Make a slit down one side, and carefully cut out the seeds.
  2. Rinse the peppers in cool water, and drain on paper towels. Heat the extra virgin olive oil in a small skillet over medium heat. Add in the shallots and garlic, and saute/fry, stirring constantly, for 3 min. Scrape the mix into a bowl and add in the basil, thyme, rosemary, parsley, salt, pepper, goat cheese and mozzarella. Mix well, and form the mix into 6 cylinders the same size as the peppers. Place one cylinder of the mix in each pepper, skewer the peppers shut with toothpicks, and refrigeratefor 1 hour. Heat the oil to 375F. Beat the egg with the lowfat milk, and dip the filled peppers. Roll in flour, and fry in the warm oil till brown, turning gently with tongs.
  3. Remove with tongs, drain on paper towels, and serve immediately, accompanied by salsa, if you like.
  4. NOTE: The peppers can be completed up to step 3 a day in advance and refrigerated, tightly covered with plastic wrap.