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Chilies Rellenos Stuffed with Herbed Chevre

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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 servings

PREP

30 min

COOK

30 min

READY

2 hrs

These 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

6 6
EACH EACH ANAHEIM CHILY
or poblano *
1 15
TABLESPOON ML OLIVE OIL
1 15
TABLESPOON ML SHALLOT
minced
2 10
TEASPOONS ML GARLIC
minced
2 30
TABLESPOONS ML BASIL
chopped, fresh
1 5
TEASPOONS ML THYME
fresh, chopped *
1 5
TEASPOON ML ROSEMARY LEAVES
fresh, chopped
2 30
TABLESPOONS ML PARSLEY LEAVES
chopped
½ 2.5
TEASPOON ML SALT
1 1
PINCH PINCH WHITE PEPPER *
¼ 113.4
POUND G GOAT (CHEVRE) CHEESE
mild, crumbled
¼ 113.4
POUND G MOZZARELLA CHEESE
grated
1
X VEGETABLE OIL
or shortening for deep fry, to taste *
1 1
LARGE EACH EGG
2 30
TABLESPOONS ML MILK
1
X ALL-PURPOSE FLOUR
for dredging, to taste *
1
X SALSA
fresh tomato salsa on the side, to taste *

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 58g (2.0 oz)
Amount per Serving
Calories 208 44% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 397mg 17%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 3%
Sugars g
Protein 23g
Vitamin A 11% Vitamin C 4%
Calcium 20% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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