Cheese-Stuffed Peppers: Chile Rellenos

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Tasty, but alot of work. Lighter than the chile rellenos you get at a mexican restaurant.

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This was great. My wife's a vegetarian and its tough sometimes to find dishes that we can both enjoy. Couldn't find blue corn meal so I used yellow. My wife also isn't a fan of heat so I used a yellow bell pepper to make hers. I tried both an anaheim pepper and her yellow. The yellow pepper was a completely different taste (sweeter obviously but they were both delicious.

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Used 4 large Anaheim peppers 4x8 one per serving, substituted sage with roasted garlic. Oven roasted to remove skins. Rubbed peppers with garlic infused olive oil. Rolled in Italian bread crumbs and seared on a cast iron skillet. Served with black beans and rice and burrito. Flavorful, filling and easy to prepare!

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These were pretty good! I used fresh herbs from my garden and felt that the sage was a little overpowering - 2 to 2 1/2 leaves would do. I used "regular" cornmeal and "Mexican blend" shredded cheese (includes mo-jack because they're what I had on hand.
I served the chiles with rice, black beans and corn on the cob. Yum!

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Not bad. Not bad at all.

My local market didn't have any goat cheese in stock, nor did they carry blue cornmeal. I substituted cream cheese for the goat cheese and yellow cornmeal for the blue cornmeal.

Also, instead of using the oven to char the peppers, I did them on the grill.

Will definitely do this recipe again.

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I greatly enjoyed watching this episode as it reminded me of my childhood eating home-made tamales and chili rellenos. I haven't had home-made ones in years, so I was anxious to try this recipe. The goat cheese and herbs make all the difference. Truly wonderful!