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Meats, Dairy Mexican Chile peppe, Mexican, Poultry 8 Servings

INGREDIENTS

8 Fire-Roasted Poblano Chiles
8 Smoked Quail Breasts, Diced
In 1/4" Pieces
2 T Olive Oil
4 Shallots, Minced
1 Clove Garlic, Minced
1/2 oz Tequila
1 pn Minced Cilantro
1 lb Goat Cheese

INSTRUCTIONS

To prepare stuffing:  Peel poblano chiles, split down one side and
remove seeds. Saute diced  quail in olive oil, shallots and garlic
until shallots are soft,  taking care not to burn the garlic. Deglaze
pan with tequila and set  aside to cool. When mixture is cool, mix in
cilantro and goat cheese.  Carefully stuff the peppers. You may sew the
chiles up with strips of  blanched leeks and a needle.  To bake chiles:
Preheat oven to 350 degrees. Place stuffed chiles, cut side down, in a
baking pan and cover. Roast for about 40 minutes. Uncover and roast
another 5 minutes. Serve on a pool of Tomato-Cilantro salsa.  To roast
chiles:  Using long tongs, place peppers over a gas flame and turn
until the  skin is evenly charred. You may also place the peppers on a
cookie  sheet and roast them under the broiler, taking care not to burn
them.  Transfer the charred peppers to a plastic bag, seal and let them
steam. When peppers have cooled, using rubber gloves, carefully peel
skin and make an incision down one side of the chiles and remove
seeds, making sure not to tear the chiles. NOTES : MasterCook
formatted by: Garry Howard, Cambridge, MA g.howard@ix.netcom.com
Garry's Home Cookin' Website http://members.aol.com/garhow/cooking
Recipe by: James Beard - Feb 97 issue Chile Pepper Magazine  Posted to
bbq-digest V5 #068, by "Garry Howard"  <g.howard@ix.netcom.com> on Tue,
14 Jan 1997.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 383
Calories From Fat: 180
Total Fat: 20.5g
Cholesterol: 44.8mg
Sodium: 315.9mg
Potassium: 751mg
Carbohydrates: 34.7g
Fiber: <1g
Sugar: 1.4g
Protein: 17.2g


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