Cheese-Stuffed Peppers: Chile Rellenos
- Total Time:
- 58 min
- 25 min
- 15 min
- 18 min
- 8 servings of 2 peppers each
- 16 (8-inch) Anaheim peppers, stems and seeds removed
- 4 tablespoons grapeseed oil (2 tablespoons to brush on peppers and 2 to saute)
- 1 cup grated Monterey Jack cheese (from about a 6-ounce piece before grating)
- 1 cup crumbled goat cheese (about 4 to 6 ounces)
- 1 tablespoon minced fresh thyme leaves (stripped from about 4 or 5 sprigs)
- 1 teaspoon minced fresh rosemary leaves (stripped from 1 or 2 large sprigs)
- 3 large fresh sage leaves, minced
- 1 cup blue cornmeal
Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal.
Transfer to a platter and let rest for 5 minutes before serving.
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