Anaheim Chilies with Goats' Cheese and Black Pepper Recipe
Anaheim Chilies with Goats' Cheese and Black Pepper Recipes
Believe it or
not these chilies are actually not that much hotter than the average
green pepper, and they take on a lovely sweet, charred flavor when they
are cooked, much as a pepper would.
8 large anaheim chilies
100-175g (4-6 oz) soft goats' cheese
salt and freshly ground black pepper
1/2 tbsp olive oil
green salad and brown bread, to serve
Put the chilies under a hot grill or over
medium-hot coals on the barbie for 10-15 minutes, turning now and then,
until the skin has blistered and charred and the flesh is just soft.
Remove and leave to cool slightly, then carefully scrape off the skin
with a small, sharp knife.
Make a cut lengthways down one side of
each chili and scoop out the seeds and the membranes with a teaspoon.
Spread a couple of tablespoons of the
cheese into the centre of each one, add a good grind of black pepper,
and then push them back into shape.
Brush the outside of the chilies with a
little oil, season well with salt and pepper and then place them back
under a hot grill on the barbie for about 4-5 minutes, turning
occasionally, until they are heated through and the cheese has started
to melt. Serve straight away with a green salad and some delicious brown