Chevre Stuffed Pasilla Peppers (Mondavi)

Ready in 1 hour

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3 Sun dried tomato halves;
1/2 ts Thyme
1 c Monterey Jack cheese; grated
6 Pasilla peppers or Poblano
1/2 c Cilantro; chopped
3 tb Cream
3 tb Green onion; minced
1/4 c Basil; chopped
4 Garlic; minced
1/2 c Chevre goat cheese; crumbled
1 Egg
2 tb Peanut oil
1 c Cornmeal

Original recipe makes 6 Servings



Roast and peel peppers. Carefully slit peppers open and remove the seeds. Combine garlic, green onions, sun-dried tomatoes, cilantro, basil, Chevre, Monterey Jack and thyme in a bowl. Stuff peppers with this mixture. Avoid overstuffing. Overlap the pepper seams. Beat together egg and cream. Dip peppers into this mixture and dredge in cornmeal. Heat peanut oil in a skillet and gently saute the peppers until golden brown. Serves 6. Mondavi (C)1997, Woodbridge Wines of Woodbridge, California, a town nestled between the Sacramento River Delta and the Sierra Nevada Foothills surrounded by miles and miles of grape vines. Notes: Delicious with Woodbridge White Zinfandel Hanneman/Buster/Mcrecipe 1998-Apr-06 Recipe by: Woodbridge Recipes Posted to MC-Recipe Digest by KitPATh on Apr 06, 1998

Calories Per Serving: 105 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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