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Stuffed Anaheim Chiles with Goat Cheese |
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Serves: 6
Print this Recipe
(Chiles Rellenos con Queso de Chiva)
Category: Peppers
Long green Anaheim chiles are usually quite mild, but occasionally can be spicy. Look for bright green, fresh, unblemished chiles that are firm. Avoid soft and wrinkled chiles. Stuffed with goat cheese and served on a pool of tomato sauce, they make an exceptional first course.
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
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.
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