Recipe by MsPia
This recipe is adapted from a Cactus recipe published in Saveur Magazine. I have to admit...I had a great idea. =)
Top Review by Sharon123
Ooh, this was so good! I ended up using yellow peppers, halved the recipe, used regular tomatoes, chopped up and veggie stock. I roasted the peppers the day before to cut down on prep time. Thank you so much for posting this! I wish my camera were working so I could have taken a photo!
For the sauce
- 2 tablespoons vegetable oil
- 1 small white onion, peeled and chopped
- 7 garlic cloves, peeled and minced
- 10 ripe plum tomatoes, peeled, seeded and chopped
- 1 cup chicken stock
- 2 canned chipotle chiles in adobo, chopped
- 1 teaspoon dried oregano
- salt & freshly ground black pepper
For the Peppers
- 6 roasted red peppers
- 1 1⁄4 cups vegetable oil
- salt and pepper
- 2 cups monterey jack cheese, grated
- 5 ounces fresh goat cheese, crumbled
- 3 eggs, beaten
- 2 cups flour
- 4 cups panko breadcrumbs, bread crumbs (or any other bread crumbs)
- 2 tablespoons cilantro, chopped
Directions See How It's Made
- For the sauce:.
- Heat the oil in a medium saucepan over medium heat, add onions and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute.
- Add tomatoes, stock, chipotles and oregano and simmer, stirring occasionally, until slightly thicken, 15-20 minutes.
- Season to taste with salt and pepper.
- Keep sauce warm over very low heat.
- For the roasted peppers:.
- Preheat your broiler.
- Place the whole peppers on a baking sheet covered with foil.
- Place them under the broiler, about 6 to 10 inches from the heat source.
- Turn the peppers frequently until the skin begins to blacken.
- Remove the peppers from the oven and put them in a paper grocery bag and fold down the top. This allows the peppers to steam, and to cool.
- When cool, wash off the blackened skin.
- Cut the tops off.
- Finishig Touch:.
- Mix cheeses together in a bowl.
- Stuff each pepper with 5 to tablespoons of cheese mixture and set aside.
- Put eggs into a shallow dish and season to taste with salt and pepper.
- Put flour and breadcrumbs into 2 separate dishes.
- Dredge one pepper at a time in flour, shaking off excess, then dip into eggs and dredge into breadcrumbs.
- Heat remaining oil in a large skillet over medium-high heat until hot but not smoking.
- Working in batches, fry peppers, until golden brown on each side, about 1 minute per side.
- Drain on paper towels.
- Divide sauce between 6 plates, put one peeper on each plate, and garnish with chopped cilantro.