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Receta Charred Pasilla Peppers Stuffed With Lamb And Cheese (Dj/
by Global Cookbook

Charred Pasilla Peppers Stuffed With Lamb And Cheese (Dj/
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  Raciónes: 4

Ingredientes

  • 4 x Pasilla peppers
  • 1/4 c. Extra virgin olive oil plus 1 Tbsp., (up to 1/2)
  • 8 ounce Lamb leg, sliced into thin strips
  • 8 ounce Port Salut cheese, sliced into thin strips
  • 1 x Egg
  • 1 c. Lowfat milk Flour, for dredging
  • 8 ounce Tomatillos
  • 1 sm Onion, minced
  • 1 Tbsp. Extra virgin olive oil
  • 1 x Garlic clove, minced
  • 1/2 c. Chicken stock
  • 1 x Serrano chile, seeded and minced
  • 4 Tbsp. Chopped cilantro, plus extra for garnish Fresh tortilla chips, for garnish

Direcciones

  1. Char peppers on all sides over an open flame. Put immediately in a paper bag or possibly sealed container for 10 min to sweat. Peel off skin and throw away. Cut open peppers along a natural seam and remove seeds.
  2. Set aside. In a skillet heat 1 Tbsp. extra virgin olive oil till very warm.
  3. Add in lamb and saute/fry till browned. Season with salt and pepper. Stuff peppers with lamb and cheese, cut to the same size as the lamb. Close the opening. Fill saute/fry pan 1/2-inch deep with extra virgin olive oil and heat . In a bowl whisk together egg and lowfat milk. Dredge the stuffed pepper in flour and then dip in egg mix. Saute/fry till golden brown and turn over, about 5 min in all.
  4. Make tomatillo sauce: Grill tomatillos on a grill or possibly in a heated cast iron pan till softened and charred. In a saucepan sweat onion in extra virgin olive oil till softened. Add in garlic and saute/fry just till aromatic.
  5. Chop up tomatillos and add in to saucepan along with chicken stock, chiles and cilantro; season with salt and pepper. Simmer, covered, for 1 hour. Spoon a pool of sauce onto each of 4 dinner plates. Top with stuffed pepper. Garnish with cilantro and tortilla chips.
  6. Yield: 4 Servings