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Add a photoRaciónes: 6
Ingredientes
- 6 x Pasilla peppers or possibly Poblano peppers
- 4 x Garlic cloves, chopped
- 3 Tbsp. Green onion, chopped
- 3 x Sun dry tomato halves, chopped
- 1/2 c. Cilantro, minced
- 1/4 c. Basil, minced
- 1/2 c. Chevre goat cheese, crumbled
- 1 c. Monterey Jack cheese, grated
- 1/2 tsp Thyme
- 1 x Egg
- 3 Tbsp. Cream
- 1 c. Cornmeal
- 2 Tbsp. Peanut oil
Direcciones
- Roast and peel peppers. Carefully slit peppers open and remove the seeds.
- Combine garlic, green onions, sun-dry tomatoes, cilantro, basil, Chevre, Monterey Jack and thyme in a bowl. Stuff peppers with this mix. Avoid overstuffing. Overlap the pepper seams.
- Beat together egg and cream. Dip peppers into this mix and dredge in cornmeal. Heat peanut oil in a skillet and gently saute/fry the peppers till golden.
- Serves 6.
- between the Sacramento River Delta and the Sierra Nevada Foothills surrounded by miles and miles of grape vines.
- Notes: Delicious with Woodbridge White Zinfandel
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 6 servings | |
| Calories 393 | |
| Calories from Fat 170 | 43% |
| Total Fat 19.06g | 24% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 53mg | 18% |
| Sodium 133mg | 6% |
| Potassium 355mg | 10% |
| Total Carbs 44.85g | 12% |
| Dietary Fiber 4.5g | 15% |
| Sugars 6.52g | 4% |
| Protein 12.04g | 19% |
