| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Southwester, Dairy |
6 |
Servings |
INGREDIENTS
| 12 |
|
Anaheim chili pepper; OR |
| 12 |
|
Poblano peppers |
| 2 |
|
Cloves garlic |
| 1/2 |
lb |
Goat cheese; crumb, at room temp |
| 1/2 |
lb |
Monterey Jack Cheese; grated |
| 2 |
tb |
Shallots; chopped |
| 2 |
sm |
Sun-dried tomatoes; oil-packed, minced |
| 1/4 |
c |
Fresh cilantro; chopped |
| 1/2 |
c |
Fresh basil; chopped |
| 2 |
tb |
Fresh marjoram; chopped |
| 2 |
|
Thyme sprigs; OR |
| 1/4 |
ts |
Dried thyme |
| 2 |
tb |
Heavy cream |
|
|
Cornmeal; blue or yellow, for dredging |
|
|
Oil; for deep-frying |
| 1 |
|
Egg |
| 2 |
|
Shallots; finely minced |
| 1/4 |
c |
Champagne wine vinegar |
| 1/4 |
c |
Extra-virgin olive oil |
| 3 |
|
Tomatoes; peel,seed,fine chop |
| 1 |
|
Jalapeno chile pepper; seed, chop OR |
| 1 |
|
Serrano pepper; seed, chop |
| 1/4 |
c |
Fresh cilantro; chopped |
| 1/4 |
c |
Fresh basil; chopped |
| 2 |
tb |
Fresh thyme leaves; chopped |
| 2 |
tb |
Fresh marjoram; chopped |
|
|
Salt; to taste |
|
|
Fresh ground black pepper; to taste |
| 3 |
|
Avocadoes |
| 6 |
|
Salad savory (purple kale) leaves; OR |
| 6 |
|
Radicchio leaves |
INSTRUCTIONS
CHILIES
SALSA
GARNISH
***CHILIES*** Roast and peel the chilies. Carefully slice them down one
side and remove the seeds, leaving the stem attached. Set aside. Blanch the
garlic in boiling water for 5 minutes. Remove the garlic with a slotted
spoon, peel, and chop finely. In a bowl, combine the garlic with the
crumbled goat cheese, Monterey jack, shallots, sun-dried tomatoes,
cilantro, basil, marjoram, and thyme. Add salt and peper to taste. Mix well
and shape into 6 roll-shaped pieces about the size of the chilies. Gently
insert the cheese rolls into the chilies, being careful not to overfill.
Close the chilies, securing with toothpicks, and refrigerate until needed.
Beat the egg into the cream and coat the filled chilies with the mixture.
Dredge the chilies in the cornmeal. Heat the oil in deep-fryer or heavy
saucepan until hot, 375°F. Fry the chilies until they are lightly brown.
Remove them and drain well on paper towels. Remove the toothpick.
SALSA: Whisk the shallots in the vinegar. Add the oil slowly, continuing to
whisk, then stir in the remaining ingredients. To serve, peel and halve
the avocadoes. Cut each half into a fan and set on one side of each serving
plate. Place a chili in the center and spoon the salsa into a lettuce cup
on the other side of the plate. Serve immediately.
Recipe by: Naccarato, Rebecca & Gordon
Posted to recipelu-digest by Nesb2@aol.com on Feb 18, 1998
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