Chilies Rellenos Stuffed with Herbed Chevre
Submitted by cook456
Anaheim or poblano peppers stuffed with herbed goat cheese, mozzarella, shallots, and fresh basil, then egg-dipped and fried golden. An elevated take on classic chiles rellenos.
YIELD
6 servingsPREP
30 minCOOK
30 minREADY
2 hrsThese aren’t your abuela’s chiles rellenos, but she’d probably still approve.
Instead of the traditional queso fresco filling, these Anaheim or poblano peppers get packed with a blend of tangy goat cheese, stretchy mozzarella, sauteed shallots, and a quartet of fresh herbs: basil, thyme, rosemary, and parsley.
The cheese mixture gets shaped into cylinders and tucked inside the peppers, then the whole thing chills for an hour so everything firms up and holds its shape during frying.
A quick dip in egg wash, a roll through flour, and into the hot oil they go until the outside is crispy and golden while the inside turns into a molten, herb-flecked cheese pull.
Chef Tips
- Fry the peppers in oil first, then plunge into ice water. The skin peels off like a glove and you keep the flesh intact.
- Chill the stuffed peppers for the full hour before frying. Skip this step and the filling leaks out the moment they hit the oil.
- You can stuff and refrigerate these up to a day in advance, making them a great make-ahead appetizer for dinner parties. Just fry when your guests arrive.
- Use tongs, not a fork, to turn them in the oil. Piercing the coating lets steam escape and the filling run out.
Ingredients
Directions
The Best way to peel these peppers is to fry them in oil and then plunge into ice water.
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 sauté, 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 375℉ (190℃).
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.
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