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Charred Pasilla Peppers Stuffed With Lamb And Cheese (dj/

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CATEGORY CUISINE TAG YIELD
Meats, Dairy, Eggs, Grains Dujour10 4 Servings

INGREDIENTS

4 Pasilla peppers
1/4 c Olive oil plus 1 tablespoon
up to 1/2
8 oz Lamb leg, sliced into thin
strips
8 oz Port Salut cheese, sliced
into thin
strips
1 Egg
1 c Milk
Flour, for dredging
8 oz Tomatillos
1 Onion, chopped
1 T Olive oil
1 Garlic clove, chopped
1/2 c Chicken stock
1 Serrano chile, seeded and
chopped
4 T Minced cilantro, plus extra
for
garnish
Fresh tortilla chips, for
garnish

INSTRUCTIONS

Char peppers on all sides over an open flame. Put immediately in a
paper bag or sealed container for 10 minutes to sweat. Peel off skin
and discard. Cut open peppers along a natural seam and remove seeds.
Set aside. In a skillet heat 1 tablespoon olive oil until very hot.
Add lamb and saute until browned. Season with salt and pepper. Stuff
peppers with lamb and cheese, cut to the same size as the lamb. Close
the opening. Fill saute pan 1/2-inch deep with olive oil and heat .  In
a bowl whisk together egg and milk. Dredge the stuffed pepper in  flour
and then dip in egg mixture. Saute until golden and turn over,  about 5
minutes in all.  Make tomatillo sauce: Grill tomatillos on a grill or
in a heated cast  iron pan until softened and charred. In a saucepan
sweat onion in  olive oil until softened. Add garlic and saute just
until aromatic.  Chop up tomatillos and add to saucepan along with
chicken stock,  chiles and cilantro; season with salt and pepper.
Simmer, covered,  for 1 hour. Spoon a pool of sauce onto each of 4
dinner plates. Top  with stuffed pepper. Garnish with cilantro and
tortilla chips.  Yield: 4 Servings  Busted and entered for you by: Bill
Webster  CHEF DU JOUR SHOW #DJ9079 LARRY NICOLA  Converted by MM_Buster
v2.0l.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 960
Calories From Fat: 581
Total Fat: 66.2g
Cholesterol: 160mg
Sodium: 846.5mg
Potassium: 1428.6mg
Carbohydrates: 59.8g
Fiber: 13.9g
Sugar: 7.9g
Protein: 38.5g


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