Recipe

Stuffed Poblano Peppers With Roasted Garlic Sauce Recipe


Stuffed Poblano Peppers With Roasted Garlic Sauce Recipe Chefmeow / All my dishes
10 months ago
STUFFED POBLANO PEPPERS WITH ROASTED GARLIC SAUCE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Walker Estate in McKinney, Texas in 1987.
Prep:10m Cook:20m Servings:4

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Ingredients
  • 2 heads garlic
  • 4 tablespoons olive oil
  • 2 tablespoons water
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup white wine
  • 1/4 cup chicken stock
  • 2 shallots peeled and thinly sliced
  • 1/2 cup cream
  • 4 fresh poblano chilies
  • 1 cup fresh goat cheese
  • 1/4 cup pine nuts
  • 1/4 teaspoon chopped fresh thyme
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped fresh basil

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

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