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Another Veg Chile Rellenos Recipe

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I found this at one of the big recipe archives. Sounds

really good. Again, not vegan. Unfortunately, they are

fried too. Sorry.

 

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CHILIES RELLENOS STUFFED WITH HERBED CHEVRE

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Unknown

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6 Anaheim or poblano chilies

1 tbsp Olive oil

1 tbsp shallots, Minced

2 tsp garlic, Minced

2 tbsp fresh basil, Chopped

1 tsp fresh thyme (1/4 tsp dried), Chopped

1 tsp fresh rosemary (1/4 tsp dried), Chopped

2 tbsp parsley, Chopped

1/2 tsp Salt

1 pinch White pepper

1/4 lb Mild goat cheese, crumbled

1/4 lb Mozzarella cheese, grated

Oil or shortening, for deep frying

1 Egg

2 tbsp Milk

Flour, for dredging

Fresh tomato salsa, on the side

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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. 6 servings

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RisaG

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