[CH] Thanksgiving Chilies #1
Uncle Dirty Dave (xrated@ameritech.net)
Thu, 18 Nov 2004 07:21:46 -0600
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Stuffed Roasted Poblanos W-Red Bell Pepper Sauce
Categories: Chilies, Sauces
Yield: 8 servings
8 lg Poblano or pasilla chilies
-(about 3 ounces each)
2 ts Rape seed oil
2 1/2 c Chopped portobello mushrooms
1 1/2 ts Minced garlic
2/3 c Fresh soft goat cheese (abt
-4 oz)
2/3 c Shredded Monterey Jack
-cheese
1/3 c Fine chopped red bell
-pepper
3 tb Fine chopped shallot
3 tb Fine chopped fresh cilantro
3 tb Fine chopped fresh basil
-Salt & Fresh ground pepper
4 Red bell peppers
4 ts Olive oil; divided
1 c Milk
1 tb Minced garlic
Fresh basil or cilantro
-leaves, for opt'l garnish
Char chilies over a gas flame or in the broiler until blackened,
about 3 minutes per side. Enclose in a paper bag for 10 minutes. Peel
chilies, slit them open along 1 side and remove the seeds.
Heat rape seed oil in large, nonstick frying pan over medium-high
heat. Add mushrooms; saute for 3 minutes. Add garlic; saute for 2 to 3
minutes. The mushrooms should be brown in some spots.
In a large bowl, mix mushroom mixture with goat cheese, Jack cheese,
chopped red bell pepper, shallot, cilantro and basil. Season to taste
with pepper and salt.
Fill chilies evenly with the mushroom-cheese mixture, pulling up the
sides of the chilies to enclose the filling. Place the stuffed chilies
on a baking sheet. (If making up to a day ahead, cover baking sheet
and refrigerate until needed.)
Turn on the broiler. Remove seeds from whole bell peppers; cut peppers
into strips. Lay strips, skin side down, on a nonstick baking sheet.
Brush tops with 2 teaspoons olive oil. Broil until tops are brown.
Flip strips over; brush with remaining 2 teaspoons olive oil. Broil
until brown. Let strips cool slightly.
Set the oven at 350 degrees. Bake stuffed chilies, uncovered, until
they are heated through and the cheese is melted, about 15 to 20
minutes.
While chilies are baking, finish the sauce. In a food processor, puree
browned pepper strips with milk and garlic. Add pepper and salt to
taste. Pour into a medium nonstick saucepan. Cover; cook over medium
heat until hot. Reduce the heat to low; keep warm until needed (not
more than about 20 minutes).
Top chilies with sauce. Garnish with fresh basil or cilantro leaves.
Yield: 8 servings.
Recipe by ELAINE MAGEE; Knight Ridder/Tribune News Service
Printed in St. Louis Post-Dispatch; 17 November 2004
MM Format by Dave Drum - 17 November 2004
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ENJOY!!!
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