by Waverly
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Waverly's Notes:
Expand8-10 large Hatch or Poblano chili peppers, roasted, stemmed, seeded, and sliced lengthwise down one side Ask a question about this ingredient
9 ounces goat cheese Ask a question about this ingredient
3 ounces raisins, chopped Ask a question about this ingredient
2 ounces pine nuts, lightly toasted Ask a question about this ingredient
kosher or sea salt, to taste Ask a question about this ingredient
1 cup Crema Mexicana Ask a question about this ingredient
1/4 cup fresh cilantro, chopped Ask a question about this ingredient
MAKE STUFFING: Preheat the oven to 350. In a bowl, combine the goat cheese, raisins, and pine nuts. Season with salt.
Ask a question about this stepSTUFF AND BAKE: Lay the chile peppers in a large baking pan. Stuff them with the cheese mixture then securely close them with toothpicks. Place in the oven and bake 15 minutes.
Ask a question about this stepHEAT CREMA AND SERVE: In a small saucepan, heat the crema Mexicana over LOW heat until it is warm. When chiles are ready, place 1 or 2 on a plate and drizzle with warm crema. Garnish with cilantro and serve.
Ask a question about this stepLove Hatch chilis and your goat cheese stuffing sounds marvelous!
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
I love your version, Waverly....goat cheese, yum!!