Stuffed Chiles
Nutrition
Calories: 185.5 kcalCarbohydrates: 0.63 gProtein: 6.6 gFat: 17.6 gSaturated Fat: 6.53 gCholesterol: 16.3 mgSodium: 131.05 mgFiber: 0.08 gVitamin A: 10.50125 IUCalcium: 52.28 mgIron: 0.88 mg
Ingredients
- 12 fresh red or green chiles
- 3 tbsp extra virgin olive oil
- 1 tbsp white wine vinegar
- Mint leaves to garnish
- 4 sun-dried tomatoes in oil drained and finely chopped
- 5 oz mild soft goat cheese
- 2 green onions white part only, finely chopped
- 2 tsp finely chopped mint
- 1 tsp finely chopped basil or 1/3 tsp dried leaf basil
- Salt
- Freshly ground pepper
Instructions
- Preheat broiler. Cook chiles under hot broiler 8 to 10 minutes, turning occasionally, until skins are evenly blistered and charred. Transfer to a plastic bag a few minutes, then peel away and discard skins. Make a lengthwise cut down length of each chile. Carefully rinse out seeds under cold running water. Pat the chiles dry with paper towels.
- To make filling, mix ingredients together in a small bowl. Divide filling among chiles and arrange on a serving plate. Drizzle with olive oil and vinegar. Cover and refrigerate at least 30 minutes. Garnish with mint leaves.