Herby Ricotta Poblano Tacos Recipes
HERBED RICOTTA AND ROASTED POBLANOS ON ENDIVE
Provided by Deborah Madison
Time 30m
Yield Makes 6 (hors d'oeuvre) servings
Number Of Ingredients 8
Steps:
- Lay chiles on their sides on rack of a gas burner and turn flame on high. (Or put chiles on rack of broiler pan about 2 inches from heat.) Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer chiles to a bowl and let stand, covered, 15 minutes.
- While chiles stand, stir together ricotta, scallions, cilantro, mint, and salt.
- Rub skins off chiles with paper towels and discard stems and seeds (if desired, devein to further reduce heat). Finely chop chiles and stir into ricotta mixture. Spoon some of mixture onto base of each endive leaf.
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