Sometimes you just need to eat a chili stuffed with cheese.  Jalapeño poppers became famous for a reason!  If you’re looking for a little more upscale version of this classes party dish, I suggest you give this recipe a whirl – it’s sure to delight your tastebuds.

Goat Cheese and Mushroom Chilles Relleños!
makes 8 stuffed chiles

Ingredients:

8 large anaheim chiles (you can use jalapenos, too, they’re just a little smaller)
1 large shallot
1 package assorted mushrooms (creimini, shitake, whatever you want!)
1 Tbsp. thyme, fresh (can substitute dry in a pinch – get it?)
1/4 c. sherry or dry white wine
1/4 stick butter
1 small package goat cheese
1 large handfull cilantro, fresh
1/4 c. monterey jack or mozerella cheese

Preparation:

Char the chiles on a gas flame (or in broiler), turning until all the sides are blackened… it took my grill about 5 minutes.

Place in a plastic bag and seal, allowing the chiles to steam for about 10 minutes.  This makes the skin super easy to pull off.  While you’re waiting for that, heat a large skillet on med-high and preheat your oven to 450 F.  Add the butter, shallot and thyme.  Sautée until the shallots are soft and transluscent (about 5 minutes).  While doing that, chop up the mushrooms so they can fit inside those chiles.  Add these to the pan and sprinkle with salt and pepper.  Splash in the sherry and allow it to absorb and cook out the alcohol, about 3 more minutes.  Transfer this mixture to a bowl and place in the fridge 10 minutes.  Chop up your cilantro while you’re waiting.

Once everything is cooled down, take the chiles out of the bag and use a small knife or your fingers to remove the outer charred skin (it’s tough and not very fun to eat).  Slice each chile up the middle lengthwise, keeping the chile intact.

Using a small spoon, carefully scrape out the seeds and ribs inside the chile while still keeping its form.  Sprinkle a little bit of your monterey jack or mozerella cheese into the bottom of each chile, then mix your goat cheese and some of the cilantro (saving some for garnish) together with the mushroom mixture in the bowl.  Spoon heaping amounts of this into each chile.  Oil a baking sheet and place the chiles on it – bake for 10 minutes.  Remove, top with cilantro (and sour cream, cheese, avocado, salsa – whatever makes you happy) and serve!

Wine:

Since this dish is spicy and heavily cheesy, I’d go with a sweeter white to combat all of that.  For the sake of keeping it in the family, why not eat these chiles with something from Chile?

Well there you have it!  A fun little appetizer for a party, or maybe just a snack for a summer day.

spicy eating,
Echo