Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6 \N | Pasilla peppers or Poblano peppers |
| 4 \N | Garlic cloves; minced |
| 3 tablespoons | Green onion; minced |
| 3 \N | Sun dried tomato halves; minced |
| ½ cup | Cilantro; chopped |
| ¼ cup | Basil; chopped |
| ½ cup | Chevre goat cheese; crumbled |
| 1 cup | Monterey Jack cheese; grated |
| ½ teaspoon | Thyme |
| 1 \N | Egg |
| 3 tablespoons | Cream |
| 1 cup | Cornmeal |
| 2 tablespoons | Peanut oil |
BREADING
Roast and peel peppers. Carefully slit peppers open and remove the seeds.
Combine garlic, green onions, sun-dried tomatoes, cilantro, basil, Chevre, Monterey Jack and thyme in a bowl. Stuff peppers with this mixture. Avoid overstuffing. Overlap the pepper seams.
Beat together egg and cream. Dip peppers into this mixture and dredge in cornmeal. Heat peanut oil in a skillet and gently saute the peppers until golden brown. Serves 6.
Mondavi (C)1997, Woodbridge Wines of Woodbridge, California, a town nestled between the Sacramento River Delta and the Sierra Nevada Foothills surrounded by miles and miles of grape vines.
Notes: Delicious with Woodbridge White Zinfandel Hanneman/Buster/Mcrecipe 1998-Apr-06 Recipe by: Woodbridge Recipes www.woodbridgewines.com/ Posted to MC-Recipe Digest by KitPATh <phannema@...> on Apr 06, 1998