Poblano Chili Stuffed With Ricotta And Pine Nuts Recipe
Ingredients
| Poblano chiles - 4 | ||
| Pine nuts | 1/4 Cup (16 tbs) | |
| Oil-packed sun-dried tomatoes - 12 drained, minced | ||
| Ricotta cheese | 1/2 Pound | |
| Oregano | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| Vegetable oil | 1 Teaspoon | |
| Fresh tomatoes - 3, peeled, seeded, and finely chopped | ||
Directions
GETTING READY
1.Preheat the broiler or griller.
MAKING
2.In broiler pan, keep chiles and broil (grill) about 4 inches from the heat source, turning until the skins are evenly charrred.
3.Remove and wrap chiles in aluminum foil, and let stand for 10 minutes. Now peel away the skins.
4.Make lengthwise slits in each chile, with stem intact.
5.Discard seeds but be careful of not piercing flesh.
6.Rinse the peppers to remove any charred skin, then pat dry if desired.Keep aside.
7.Place a frying pan over medium-high heat and add pine nuts.
8. Stir and toast stirring, until lightly browned, 4-5 minutes.
9.Be careful not to burn.
10.Put them into a bowl and add sun-dried tomatoes, ricotta cheese, chopped oregano or marjoram, salt, and pepper.Mix well.
11.Spoom the cheese mixture evenly into the chiles through the slits.
12.Seal the edges of slits.
13.In a nonstick frying pan warm the vegetable oil over medium heat.
14.Once the oil is hot, put the filled chiles in the pan and gently press them with a wooden spoon or a spatula.
15.Cook until the cheese begins to soften for 1-2 minutes.
16.Turn and press again.
17.Cook until cheese is hot, about 1 minute.
SERVING
18.Place chiles on a warmed platter and top with chopped fresh tomatoes .
19.Sprinkle with minced oregano or marjoram and serve immediately.
1.Preheat the broiler or griller.
MAKING
2.In broiler pan, keep chiles and broil (grill) about 4 inches from the heat source, turning until the skins are evenly charrred.
3.Remove and wrap chiles in aluminum foil, and let stand for 10 minutes. Now peel away the skins.
4.Make lengthwise slits in each chile, with stem intact.
5.Discard seeds but be careful of not piercing flesh.
6.Rinse the peppers to remove any charred skin, then pat dry if desired.Keep aside.
7.Place a frying pan over medium-high heat and add pine nuts.
8. Stir and toast stirring, until lightly browned, 4-5 minutes.
9.Be careful not to burn.
10.Put them into a bowl and add sun-dried tomatoes, ricotta cheese, chopped oregano or marjoram, salt, and pepper.Mix well.
11.Spoom the cheese mixture evenly into the chiles through the slits.
12.Seal the edges of slits.
13.In a nonstick frying pan warm the vegetable oil over medium heat.
14.Once the oil is hot, put the filled chiles in the pan and gently press them with a wooden spoon or a spatula.
15.Cook until the cheese begins to soften for 1-2 minutes.
16.Turn and press again.
17.Cook until cheese is hot, about 1 minute.
SERVING
18.Place chiles on a warmed platter and top with chopped fresh tomatoes .
19.Sprinkle with minced oregano or marjoram and serve immediately.
Chef
