How to make it

  • Preheat oven to 350 then cut heads of garlic in half horizontally.
  • Place in a small baking dish and drizzle with 1 tablespoon olive oil and 2 tablespoons water.
  • Season lightly with salt and pepper then cover tightly with foil and bake 30 minutes.
  • Remove from oven and allow to cool.
  • When garlic is cool enough to handle squeeze soft pulp from heads into a small saucepan.
  • Add white wine, chicken stock and shallots then bring to a simmer over medium heat.
  • Cover then reduce heat and simmer 15 minutes.
  • Add cream then bring to a slow boil over medium heat and stir to reduce sauce about 3 minutes.
  • Season with salt and pepper then set aside.
  • Roast and peel chilies then leaving stem on cut small slit in side of each and remove seeds.
  • Heat 1 tablespoon olive oil in a small sauté pan over low heat.
  • Add pine nuts and toast to a golden brown tossing frequently about 3 minutes.
  • When they are done add thyme then toss to mix and remove from pan and set aside to cool.
  • Place goat cheese in a small bowl and stir until smooth then mix in nuts, herbs, salt and pepper.
  • Stuff chilies carefully with cheese mixture.
  • Fold over opening and place seam side down on lightly oiled baking pan.
  • Drizzle with remaining oil then refrigerate until 15 minutes before serving.
  • Preheat oven to 350 then place chilies in oven and bake 15 minutes or until just warmed through.
  • Reheat garlic sauce and spoon onto serving plates and place stuffed chili in center of each plate.

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