Photo: Cheese-Stuffed Peppers: Chile Rellenos Recipe
Ingredients
- 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
Directions
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.
In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
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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By outd00rlvr
stamford, CT
on October 07, 2012
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Tasty, but alot of work. Lighter than the chile rellenos you get at a mexican restaurant.
By cjmyette
on February 25, 2012
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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.
By sharpeink
USA
on February 13, 2012
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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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