CHEESE-STUFFED PEPPERS: CHILE RELLENOS
Provided by Robert Irvine : Food Network
Categories appetizer
Time 58m
Yield 8 servings of 2 peppers each
Number Of Ingredients 8
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.
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Mahiuddin Nirob
[email protected]I've made these peppers several times and they're always a crowd-pleaser. They're easy to make and so delicious. I love the combination of the sweet peppers and the savory cheese.
Kalid Meee
[email protected]These peppers were amazing! I made them for my family last night and they were a huge hit. The peppers were perfectly cooked and the cheese was gooey and delicious. I will definitely be making these again.
Abdullah Shaikh
[email protected]I've never made chile rellenos before, but these were easy to follow and turned out great.
Aliakbar Aliakbar
[email protected]These peppers were delicious! I will definitely be making them again.
Vikum Sankalpa
[email protected]I made these peppers for a party and they were a huge hit. Everyone loved them!
Dake Long
[email protected]These peppers were a bit too spicy for me, but my husband loved them. He said they were the best chile rellenos he's ever had.
Manti Maduna
[email protected]I've made these peppers several times and they're always a crowd-pleaser. They're easy to make and so delicious. I love the combination of the sweet peppers and the savory cheese.
S Urich
[email protected]These peppers were amazing! I made them for my family last night and they were a huge hit. The peppers were perfectly cooked and the cheese was gooey and delicious. I will definitely be making these again.
Isabella Magnaye
[email protected]I've never made chile rellenos before, but these were easy to follow and turned out great.
Sandrina Laidlow
[email protected]These peppers were delicious! I will definitely be making them again.
AMINA JANNAT
[email protected]I made these peppers for a party and they were a huge hit. Everyone loved them!
Nanfuka Furo
[email protected]These peppers were a bit too spicy for me, but my husband loved them. He said they were the best chile rellenos he's ever had.
Khalid Hussain waris
[email protected]I've made these peppers several times and they're always a crowd-pleaser. They're easy to make and so delicious. I love the combination of the sweet peppers and the savory cheese.
Cockbite Smelly
[email protected]These were amazing! I made them for my family last night and they were a huge hit. The peppers were perfectly cooked and the cheese was gooey and delicious. I will definitely be making these again.