Goat Cheese Rellenos – We Love God!

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs, Grains		Dairy, Southwester	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	T	Shallots, chopped
2		Sun-dried tomatoes
		oil-packed minced
1/4	c	Fresh cilantro, chopped
1/2	c	Fresh basil, chopped
2	T	Fresh marjoram, chopped
2		Thyme sprigs, OR
1/4	t	Dried thyme
2	T	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, peelseedfine
		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	T	Fresh thyme leaves, chopped
2	T	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*** 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,
375Ã¸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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