Chilies rellenos stuffed with herbed chevre

6 servings

Ingredients

Quantity	Measure	Ingredient
6		Anaheim or poblano chilies
1	tablespoon	Olive oil
1	tablespoon	Minced shallots
2	teaspoons	Minced garlic
2	tablespoons	Chopped fresh basil
1	teaspoon	Chopped fresh thyme (1/4 t d
1	teaspoon	Chopped fresh rosemary (1/4
2	tablespoons	Chopped parsley
½	teaspoon	Salt
1	pinch	White pepper
¼	pounds	Mild goat cheese, crumbled
¼	pounds	Mozzarella cheese, grated
		Oil or shortening for deep f
1		Egg
2	tablespoons	Milk
		Flour for dredging
		Fresh tomato salsa on the si

Directions

THE BEST WAY TO PEEL these peppers is to fry them in oil and then plunge into ice water (see column). Carefully remove the skin, keeping the cap and flesh whole. Make a slit down one side, and carefully cut out the seeds. Rinse the peppers in cold water, and drain on paper towels. Heat the olive oil in a small skillet over medium heat. Add the shallots and garlic, and saute, stirring constantly, for 3 minutes. Scrape the mixture into a bowl and add the basil, thyme, rosemary, parsley, salt, pepper, goat cheese and mozzarella. Mix well, and form the mixture into 6 cylinders the same size as the peppers. Place one cylinder of the mixture in each pepper, skewer the peppers shut with toothpicks, and chill for 1 hour. Heat the oil to 375F. Beat the egg with the milk, and dip the filled peppers. Roll in flour, and fry in the hot oil until brown, turning gently with tongs. Remove with tongs, drain on paper towels, and serve immediately, accompanied by salsa, if desired. NOTE: The peppers can be completed up to step 3 a day in advance and refrigerated, tightly covered with plastic wrap.