Chevre stuffed pasilla peppers (mondavi)

Yield: 6 Servings

Measure Ingredient
6 Pasilla peppers or Poblano peppers
4 Garlic cloves; minced
3 tablespoons Green onion; minced
3 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 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

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