Imagine a culinary experience that marries the smoky heat of perfectly charred poblano peppers with the creamy, herbaceous embrace of goat cheese - this Chiles Rellenos Stuffed with Herbed Chevre is not just a recipe, it's a flavor revolution waiting to explode on your taste buds! Whether you're a seasoned home chef or a curious food adventurer, this dish promises to elevate your Mexican cuisine game from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 large poblano peppers
- 8 oz herbed goat cheese (chevre)
- 1/2 cup breadcrumbs
- 1 egg
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
- Carefully char the poblano peppers over an open flame or under the broiler, turning frequently until the skin is completely blackened and blistered. Place charred peppers in a sealed paper bag or covered bowl to steam for 10 minutes.
- Once cooled, gently peel off the charred skin from the peppers. Make a small lengthwise slit in each pepper and carefully remove the seeds, keeping the pepper intact.
- In a mixing bowl, combine the herbed goat cheese, breadcrumbs, salt, and pepper. Mix thoroughly until well incorporated.
- Carefully stuff each poblano pepper with the herbed goat cheese mixture, ensuring the peppers remain whole and the filling is evenly distributed.
- Whisk the egg in a shallow dish. Gently coat each stuffed pepper in the beaten egg, then place on the prepared baking sheet.
- Drizzle olive oil over the peppers and sprinkle with additional salt and pepper.
- Bake in the preheated oven for 20-25 minutes, or until the peppers are golden brown and the cheese is melted and slightly bubbling.
- Remove from oven and let rest for 5 minutes before serving. Serve hot as a main course or appetizer.
Tips
- Pepper Charring Perfection: Take your time when charring poblanos. The key is to achieve an even, completely blackened skin that will easily peel off, revealing the tender pepper underneath.
- Cheese Mixture Magic: Mix your herbed goat cheese thoroughly with breadcrumbs to ensure a consistent, creamy filling that won't fall apart during cooking.
- Egg Coating Technique: When dipping your stuffed peppers in beaten egg, do so gently to create a light, crispy exterior without tearing the delicate pepper.
- Oven Placement Matters: Use the middle rack of your oven for even heating and golden-brown results.
- Resting is Crucial: Allow the peppers to rest for 5 minutes after baking. This helps the cheese set and makes them easier to handle and serve.Pro tip: Serve with a fresh salsa or cilantro-lime crema to complement the rich, cheesy peppers and add a bright, zesty contrast!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 18g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 95mg
