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Chili Rellenos Stufed with Herbed Chevre Recipe

   
 

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     Chili Rellenos Stufed with Herbed Chevre

Category   Entrees - Maindishes
Sub Category   None
Servings   6

Ingredients
6 Anaheim or Poblano Chilies
1 pinch white Pepper
1 tbl Olive Oil
1/4 lb Mild Goat Cheese Crumbled
1 tbl Minced Shallots
1/4 LB Mozzarella Cheese grated
2 Tsp. Minced Garlic
Oil or shortening for deep frying
2 Tbl Chopped Fresh Basil
 
1 Egg
1 Tsp Chopped Fresh Thyme
2 Tbl Milk
1 Tsp Chopped Fresh Rosemary
1/4 Cup Flour Dredging
2 Tbl Chopped Parsley
Fresh Tomato Salsa on the side
1/2 tsp Salt

Instructions
The best way to peel these peppers is to fry tjem in oil & then plunge into ice water. Carefully remove the skin, keeping the cap & flesh whole. Make a slit down one side & carefully take out the seeds. Rinse the pepper in cold water & drain on a paper towel. Heat the olive oil in a small skillet over Med heat. Add the Shallots & Garlic & Saute, stirring constantly for 3 min. Scrape the mixture in a bowl & add the basil, Thyme & Rosemary, parsley ,salt, pepper, goat cheese & Mozzarella. Mix well, & form the mixture into 6 cylinders the same size as the peppers. Place one Cylinder in each pepper. Skewer the pepper shut with toothpicks & chill for 1 hour. Heat the oil to 375 F. Beat the egg with milk & dip the filled peppers. Roll in flours & fry in the hot oil until brown turning gently with tongs. Remove with tongs, drain on paper towels & serve Immediately , with Salsa.


Originally Submitted
11/7/2015





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