Stuffed Anaheim Chiles With Goat Cheese Recipes

CHEESE-STUFFED ANAHEIM PEPPERS

Cheese-Stuffed Anaheim Peppers image

I found this delicious appetizer on another recipe site as I was looking for a way to use up the abundance of anaheim peppers I have growing in my garden. I brought this to a friend's house and it was a big hit. We used serrano peppers for the red and green hot chili peppers called for in the recipe and cilantro for the fresh herb. We served atop baked pita chips. Prep time includes time to chill in fridge.

Provided by Dr. Jenny

Categories Cheese

Time 2h10m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 -6 anaheim chilies
1 -2 small hot red chili pepper
1 -2 small hot green chili pepper
5 ounces cream cheese, softened
5 ounces feta cheese, crumbled
chopped fresh herb (coriander, mint or parsley)
fresh ground pepper

Steps:

Cut stalk end of Anaheim peppers and remove seeds.
Split small chili peppers, remove seeds and chop them finely.
Put cream cheese and feta cheese in bowl an combine well (or use food processor). Season with pepper.
Add chopped chili peppers and herbs and mix well.
Stuff the peppers with the cheese mixture and chill for a few hours.
When ready to serve, cut peppers into thin slices with a sharp knife and serve on a cracker as finger food.

Nutrition Facts : Calories 254.4, Fat 20.5, SaturatedFat 13.4, Cholesterol 72.4, Sodium 529.8, Carbohydrate 9.9, Fiber 1.2, Sugar 5.7, Protein 9.6

CHEESE-STUFFED PEPPERS: CHILE RELLENOS

Cheese-Stuffed Peppers: Chile Rellenos image

Provided by Robert Irvine : Food Network

Categories appetizer

Time 58m

Yield 8 servings of 2 peppers each

Number Of Ingredients 8

Ingredients

16 (8-inch) Anaheim peppers, stems and seeds removed
4 tablespoons grapeseed oil (2 tablespoons to brush on peppers and 2 to saute)
1 cup grated Monterey Jack cheese (from about a 6-ounce piece before grating)
1 cup crumbled goat cheese (about 4 to 6 ounces)
1 tablespoon minced fresh thyme leaves (stripped from about 4 or 5 sprigs)
1 teaspoon minced fresh rosemary leaves (stripped from 1 or 2 large sprigs)
3 large fresh sage leaves, minced
1 cup blue cornmeal

Steps:

Preheat oven to 450 degrees F. Brush peppers with 2 tablespoons of the oil (reserving the balance of the oil) and roast until blackened, about 10 minutes. Remove and cover roasting pan with foil or use tongs to transfer peppers to a plastic bag. Let "sweat" for 15 minutes. This will help you remove the skin from the pepper.
In a small bowl, mix jack cheese, goat cheese, thyme, rosemary, and sage, and mash together.
Peel charred skin from peppers and stuff each pepper with about 2 tablespoons of the cheese/herb mixture. Heat the remaining 2 tablespoons of the oil over medium heat in a large skillet. Spread blue cornmeal on a piece of waxed paper and roll stuffed peppers to coat with cornmeal. 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.
Transfer to a platter and let rest for 5 minutes before serving.

STUFFED ANAHEIM CHILES WITH GOAT CHEESE

Stuffed Anaheim Chiles with Goat Cheese image

Number Of Ingredients 4

Ingredients

Tomato Sauce for Stuffed Chiles
12 fresh Anaheim or California long green chilies, roasted and peeled
6 ounces soft goat cheese, cut into 12 equal pieces
1 cup corn kernels, fresh (from about 1 medium ear), or thawed, if frozen

Steps:

1. Prepare the tomato sauce. Reserve, covered, off heat. Prepare the chiles. Then, with a small sharp knife, slit the chiles open from stem end to within 1 1/2 inches of the tip, keeping the stem intact. Discard the seeds and rinse to dislodge any remaining seeds. Blot with paper towels and lay the chiles on a plate. 2. Preheat the oven to 350°. Tuck a piece of goat cheese inside each chile. Arrange the chiles in a single layer on a baking sheet and bake until heated through, about 20 minutes. 3. Cook the corn in a small pot of boiling water until barely tender, about 3 minutes. Reheat the tomato sauce and divide among 4 serving plates. Lay 2 chiles on the sauce on each plate. Garnish with corn.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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