Cheese-Stuffed Peppers: Chile Rellenos
Serves: 2
Destiney Bartoletti
1 January 1970
Based on User reviews:
45
Spice
56
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 tbsps
Grapeseed Oil (2 tbsps)Directions:
1
Preheat oven to 450 degrees F
2
Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes
3
Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag
4
Let "sweat" for 15 minutes
5
This will help you remove the skin from the pepper
6
In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together
7
Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture
8
Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet
9
Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal
10
Sear coated peppers on all sides, leaving undisturbed for the first 2 minutes to allow the cornmeal to integrate into the surface of the peppers and to allow the caramelization process to begin to prevent crusting off of the cornmeal
11
Transfer to a platter and let rest for 5 minutes before serving