INGREDIENTS

INSTRUCTIONS

>From Bon Appetit Sept 1997 (p 197)
Preheat broiler. Arrange chilies on a baking sheet and broil until charred
on all sides, turning occassionally -about 20 minutes. Enclose in paper bag
and let stand 10 min, to make skin easier to remove. Peel chilies. Cut one
lengthwise slit in each chili and carefully remove the seeds. Meanwhile
heat the oil in a large non-stick skillet over medium-low heat. Add onions
and saute until golden, about 20 minutes. Season with salt and pepper.
Spread onions evenly in 13x9x2 glass baking dish (this provides a bed to
keep the chilies from sticking and burning, along with adding flavor).
Preheat oven to 350F. Mash half the beans with the cayenne in a medium
bowl. Mix in remaining beans. Spoon mixture into chilies. Arrange chilies,
seam side down, atop the onions. Sprinkle with cheese. Cover with foil (can
be made 4 hours ahead and chilled at this point). Bake chilies, covered, 15
minutes. Uncover and bake another 5 minutes or so, until the cheese melts.
Serve with salsa and sour cream.
OK, I would probably skip the char and peel with the smaller chilies. And
just stuff them with cheese, or a mixture of cheese and cream cheese. I
would only make a small slit to do this, to avoid problems with losing the
filling. To get a crust without deep frying, I would dip them in beaten
egg, then roll them in crumbs. Flavoring the crumbs with a bit of cayenne
or using finely crushed tortilla chips instead of crumbs would be nice
touches. I probably wouldn't bother with the onion bed, but would grease
the pan well instead. And lay them in it slit side up to keep the cheese
filling in. And probably bake them uncovered (probably about the same 15-20
minutes), to keep the crumbs crisp and melt the filling. Spraying a bit of
margarine or oil on first would add a bit of extra crispy crunch. Posted to
EAT-L Digest  by Kim Malo <kmalo19@IDT.NET> on Aug 28, 1997

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