By Eunjung on May 22, 2008
"This recipe was taught in a cooking class by Sonia Novelo, a Chilean woman, in Shanghai."
Serving Size: 1 (113 g)
Servings Per Recipe: 6
"uh oh. they are gone & everybody is wondering why I didn't make more. This has a lot of sauce for 6 little peppers. I roasted my chiles on the gas stovetop. They are MILD. If you like a little heat, try poblanos. I couldn't find gouda so I used monterey jack. I wish I had used pepperjack. I did use the cream on top & liked it very much. It just added a bit of richness. I also tried not to cut a slit down the side - I cut off the tops & dug out the seeds with my fingers with 90% success rate. ;) I used a toothpick to hold together the 1 that split open so the cheese wouldn't spill out everywhere. DELICIOUS. And like any good appetizer, made me hungrier. I am thinking about grilling the peppers next time. I peeled them fairly easily under running water then dried them with paper towels. YUM! Made for PAC Spring '12."