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Chilies Rellenos Stuffed With Herbed Chevre

Chilies Rellenos Stuffed With Herbed Chevre recipe image
This American main features Or poblano chilies, Olive oil, Minced shallots, Minced garlic, Chopped parsley. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 287.0
Description
This American main features Or poblano chilies, Olive oil, Minced shallots, Minced garlic, Chopped parsley. It delivers rich, cheesy flavor, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 6 Anaheim Or poblano chilies
  • 1 tablespoons Olive oil
  • 1 tablespoons Minced shallots
  • 2 teaspoons Minced garlic
  • 2 tablespoons Chopped parsley
  • 1/2 teaspoons Salt
  • 1 pn White pepper
  • 1/4 lbs Mild goat cheese, crumbled
  • 1/4 lbs Mozzarella cheese, grated
Directions
  1. 1
    Oil or shortening for deep f 1 Egg 2 tb Milk Flour for dredging Fresh tomato salsa on the si 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. Rinse the peppers in cold water, and drain on paper towels. Heat the olive oil in a small skillet over medium heat. Add the shallots and garlic, and saute, stirring constantly, for 3 minutes. Scrape the mixture into a bowl and add the basil, thyme, rosemary, parsley, salt, pepper, goat cheese and mozzarella. Mix well, and form the mixture into 6 cylinders the same size as the peppers. Place one cylinder of the mixture in each pepper, skewer the peppers shut with toothpicks, and chill for 1 hour. Heat the oil to 375F (191ðC). Beat the egg with the milk, and dip the filled peppers. Roll in flour, and fry in the hot oil until brown, turning gently with tongs. Remove with tongs, drain on paper towels, and serve immediately, accompanied by salsa, if desired. NOTE: The peppers can be completed up to step 3 a day in advance and refrigerated, tightly covered with plastic wrap
  2. 2
    Chopped fresh basil
  3. 3
    Chopped fresh thyme (1/4 t d
  4. 4
    Chopped fresh rosemary (1/4

Nutrition Facts

Servings 6

Amount Per Serving
Calories 287.0kcal
% Daily Value *
Total Fat 18.9g30%
Saturated Fat 10.3g52%
Cholesterol 46.3mg16%
Sodium 2786.0mg117%
Total Carbohydrate 19.6g7%
Dietary Fiber 6.8g28%
Sugars 2.2g
Protein 16.2g33%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, cheese, chevre, chilies, chopped, crumbled, frying, garlic, goat, grated, herbed, main, mild, minced, mozzarella, oil, olive, parsley, pepper, poblano
Read it online: https://www.chefs-mate.com/recipe/chilies-rellenos-stuffed-with-herbed-chevre/