Stuffed Anaheim Chiles With Goat Cheese Recipes

CHEESE-STUFFED PEPPERS: CHILE RELLENOS

Steps:

• Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
• In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
• Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.
• Transfer to a platter and let rest for 5 minutes before serving.

STUFFED ANAHEIM CHILES WITH GOAT CHEESE

Steps:

• 1. Prepare the tomato sauce. Reserve, covered, off heat. Prepare the chiles. Then, with a small sharp knife, slit the chiles open from stem end to within 1 1/2 inches of the tip, keeping the stem intact. Discard the seeds and rinse to dislodge any remaining seeds. Blot with paper towels and lay the chiles on a plate. 2. Preheat the oven to 350°. Tuck a piece of goat cheese inside each chile. Arrange the chiles in a single layer on a baking sheet and bake until heated through, about 20 minutes. 3. Cook the corn in a small pot of boiling water until barely tender, about 3 minutes. Reheat the tomato sauce and divide among 4 serving plates. Lay 2 chiles on the sauce on each plate. Garnish with corn.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHEESE-STUFFED ANAHEIM PEPPERS

Steps:

• Cut stalk end of Anaheim peppers and remove seeds.
• Split small chili peppers, remove seeds and chop them finely.
• Put cream cheese and feta cheese in bowl an combine well (or use food processor). Season with pepper.
• Add chopped chili peppers and herbs and mix well.
• Stuff the peppers with the cheese mixture and chill for a few hours.
• When ready to serve, cut peppers into thin slices with a sharp knife and serve on a cracker as finger food.