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Title: Chilies Rellenos Stuffed With Herbed Chevre
Yield: 6 Servings

Ingredients

      6    anaheim or poblano chilies
      1 tb olive oil
      1 tb minced shallots
      2 ts minced garlic
      2 tb chopped fresh basil
      1 ts chopped fresh thyme (1/4 t d
      1 ts chopped fresh rosemary (1/4
      2 tb chopped parsley
    1/2 ts salt
      1 pn white pepper
    1/4 lb mild goat cheese, crumbled
    1/4 lb mozzarella cheese, grated
      1    oil or shortening for deep f
      1    egg
      2 tb milk
      1    flour for dredging
      1    fresh tomato salsa on the si

Instructions

THE BEST WAY TO PEEL these peppers is to fry them in oil and then
plunge into ice water (see column). Carefully remove the skin,
keeping the cap and flesh whole. Make a slit down one side, and
carefully cut out the seeds. Rinse the peppers in cold water, and
drain on paper towels. Heat the olive oil in a small skillet over
medium heat. Add the shallots and garlic, and saute, stirring
constantly, for 3 minutes. Scrape the mixture into a bowl and add the
basil, thyme, rosemary, parsley, salt, pepper, goat cheese and
mozzarella. Mix well, and form the mixture into 6 cylinders the same
size as the peppers. Place one cylinder of the mixture in each
pepper, skewer the peppers shut with toothpicks, and chill for 1
hour. Heat the oil to 375F. Beat the egg with the milk, and dip the
filled peppers. Roll in flour, and fry in the hot oil until brown,
turning gently with tongs. Remove with tongs, drain on paper towels,
and serve immediately, accompanied by salsa, if desired. NOTE: The
peppers can be completed up to step 3 a day in advance and
refrigerated, tightly covered with plastic wrap.

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