Goat Cheese Rellenos

Title:
Goat Cheese Rellenos

Yield:
6 Servings

Categories:
Southwestern,
Dairy




Ingredients:




----------------------------------CHILIES----------------------------------


    12    Anaheim chili pepper; OR


    12    Poblano peppers


     2    Cloves garlic


   1/2 lb Goat cheese; crumb, at room


          -temp


   1/2 lb Monterey Jack Cheese; grated


     2 tb Shallots; chopped


     2 sm Sun-dried tomatoes;


          -oil-packed, minced


   1/4 c  Fresh cilantro; chopped


   1/2 c  Fresh basil; chopped


     2 tb Fresh marjoram; chopped


     2    Thyme sprigs; OR


   1/4 ts Dried thyme


     2 tb Heavy cream


          Cornmeal; blue or yellow,


          -for dredging


          Oil; for deep-frying


     1    Egg





-----------------------------------SALSA-----------------------------------


     2    Shallots; finely minced


   1/4 c  Champagne wine vinegar


   1/4 c  Extra-virgin olive oil


     3    Tomatoes; peel,seed,fine


          -chop


     1    Jalapeno chile pepper; seed,


          -chop OR


     1    Serrano pepper; seed, chop


   1/4 c  Fresh cilantro; chopped


   1/4 c  Fresh basil; chopped


     2 tb Fresh thyme leaves; chopped


     2 tb Fresh marjoram; chopped


          Salt; to taste


          Fresh ground black pepper;


          -to taste



----------------------------------GARNISH----------------------------------


     3    Avocadoes


     6    Salad savory (purple kale)


          -leaves; OR


     6    Radicchio leaves





 ***CHILIES*** Roast and peel the chilies. Carefully slice them down one


 side and remove the seeds, leaving the stem attached. Set aside. Blanch the


 garlic in boiling water for 5 minutes. Remove the garlic with a slotted


 spoon, peel, and chop finely. In a bowl, combine the garlic with the


 crumbled goat cheese, Monterey jack, shallots, sun-dried tomatoes,


 cilantro, basil, marjoram, and thyme. Add salt and peper to taste. Mix well


 and shape into 6 roll-shaped pieces about the size of the chilies. Gently


 insert the cheese rolls into the chilies, being careful not to overfill.


 Close the chilies, securing with toothpicks, and refrigerate until needed.


 Beat the egg into the cream and coat the filled chilies with the mixture.


 Dredge the chilies in the cornmeal. Heat the oil in deep-fryer or heavy


 saucepan until hot, 375?F.  Fry the chilies until they are lightly brown.


 Remove them and drain well on paper towels. Remove the toothpick.


 


 SALSA: Whisk the shallots in the vinegar. Add the oil slowly, continuing to


 whisk, then stir in the remaining ingredients.  To serve, peel and halve


 the avocadoes. Cut each half into a fan and set on one side of each serving


 plate.  Place a chili in the center and spoon the salsa into a lettuce cup


 on the other side of the plate. Serve immediately.


 


 Recipe by: Naccarato, Rebecca & Gordon


 


 Posted to recipelu-digest by Nesb2@aol.com on Feb 18, 1998