Yield: 6 Servings
|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|
|2 tablespoons||Peanut oil|
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