GOAT CHEESE AND MUSHROOM CHILES RELLENOS WITH RED CHILE SAUCE
Steps:
- DO AHEAD (if desired)!! Can be made one day ahead. Cover and chill. Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose paper bag and let steam 10 minutes. Using small knife, scrape off blackened skin, taking care not to tear chiles. Carefully cut slit in each chile, from stem end to tip. Remove seeds, keeping chile intact. Melt butter in heavy large skillet over medium-high heat. Add shallot and thyme. Saute until shallot is translucent, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Saute until mushrooms are browned, about 7 minutes. Add Sherry and stir until almost dry, 1-2 minutes. Refrigerate mixture 10 minutes. Add goat cheese and cilantro. Stir to incorporate. Place 1 piece Monterey Jack lengthwise on each chile. Divide mushroom mixture among chiles; press openings to seal. DO AHEAD (if desired)!! Can be made one day ahead. Cover and chill. Preheat oven to 450. Generously brush rimmed baking sheet with oil. Whisk flour and cornstarch in shallow bowl. Brush chiles with egg white; roll in flour mixture to coat. Transfer to prepared sheet. Bake chiles until browned and Jack cheese melts, about 8 minutes per side. Ladle 1/4 cup of salsa (or red chile sauce) onto each plate. Garnish with avocado, sour cream, and additional cheese.
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DustinWayne Carpenter
dustinwaynec16@aol.comThese chiles rellenos are the perfect addition to any party or potluck.
Zachary Flora
flora77@aol.comI can't wait to make these again soon!
nabosh
nabosh16@gmail.comThis is one of the best chiles rellenos recipes I've ever tried.
Nansana News
n_n@gmail.comI highly recommend this recipe!
Tori Gray
t_g@gmail.comThese chiles rellenos are a must-try for any fan of Mexican food.
Rs Rokib Shorker
r.rs@hotmail.comI will definitely be making these again for my family and friends.
Sanya Davis Christian
s26@aol.comThese chiles rellenos were a big hit at my party!
coolkid dennoh
dcoolkid@aol.comThe red chile sauce was flavorful and had just the right amount of heat.
houda imansouren
i.h@hotmail.frI loved the combination of goat cheese and mushrooms in the filling.
Solomon Yowat
solomon_y@hotmail.frThe filling was creamy and flavorful, and the sauce was the perfect amount of spicy.
Danjuma D Jauro
d@hotmail.comThese chiles rellenos were easy to make and so delicious!
Robin Mambu
robin83@gmail.comI will definitely be making these again!
Anselita Olsen
olsen.anselita39@hotmail.frThese chiles rellenos are perfect for a special occasion.
Sedric White
w-s@aol.comI accidentally used too much chili powder in the sauce, but it was still delicious.
Whittney Pettigrew
pw36@gmail.comI used a combination of goat cheese and cream cheese for the filling, and it turned out great.
Ch Azeem
azeem.c3@yahoo.comI had a hard time finding poblano peppers, but I eventually found them at a local Mexican grocery store. They were worth the hunt!
Sierra Flores
sierra_flores@hotmail.comThe red chile sauce was a bit too spicy for my taste, but the chiles rellenos themselves were delicious.
Justen
justen84@hotmail.comThe goat cheese and mushroom filling was a unique and tasty twist on a classic dish. I loved the combination of flavors and textures.
Teye Benjamin
teye@hotmail.frI made these chiles rellenos for my family and they were a big hit! The filling was delicious and the sauce was flavorful. I will definitely be making them again.
PRINCEKIZ AFRICA
a.p@yahoo.comThese chiles rellenos were a hit at our dinner party! The goat cheese and mushroom filling was creamy and flavorful, and the red chile sauce was the perfect spicy complement. Even my picky eater loved them.