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home > recipes > appetizers > cheese-stuffed chili peppers
Roasted chili peppers ( remove seeds and skin ) Filling: 1/2 lb goat cheese 1/2 lb Monterey Jack cheese 2 shallots finely chopped 2 garlic cloves minced 1/2 cup fresh mixed chopped herbs ( dill, parsley, basil etc ) salt and pepper to taste Egg wash ( 3 eggs beaten with a little milk or cream ) Cornmeal ( yellow or blue ) as needed Oil to deep fry Roast peppers in oven or by your favorite method. Combine filling mixture and carefully fill cooled peppers and press together to enclose filling . Dip in some egg wash and then roll in cornmeal. Deep fry 375F until golden. Remove to paper towels to drain with slotted spoon. Yield 4 to 6 servings, depends on size and quantity of peppers.

Cheese-stuffed Chili Peppers


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list all recipes by BUTTERFLYDOG (1134)


   

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keyword: cheese
keyword: stuffed
keyword: chili
keyword: peppers
recipes for appetizers
recipes by butterflydog
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(posted April 21, 2007)

Roasted chili peppers ( remove seeds and
skin )

Filling:
1/2 lb
goat cheese
1/2 lb
Monterey
Jack cheese
2 shallots finely chopped
2
garlic cloves minced
1/2 cup fresh mixed chopped
herbs ( dill, parsley, basil etc )
salt and pepper to taste
Egg wash ( 3 eggs beaten with a little milk or cream )
Cornmeal ( yellow or blue ) as needed
Oil to
deep fry

Roast peppers in oven or by your favorite method. Combine filling mixture and carefully fill cooled peppers and press together to enclose filling .

Dip in some
egg wash and then roll in cornmeal. Deep fry 375F until golden.

Remove to paper towels to
drain with slotted spoon. Yield 4 to 6 servings, depends on size and quantity of peppers.


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