| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Mexican |
Chile peppe, Mexican, Poultry |
8 |
Servings |
INGREDIENTS
| 8 |
lg |
Fire-Roasted Poblano Chiles |
| 8 |
|
Smoked Quail Breasts, Diced In 1/4" Pieces |
| 2 |
tb |
Olive Oil |
| 4 |
|
Shallots, Minced |
| 1 |
sm |
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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