Roasted Red Peppers Stuffed With Goat Cheese And Monterey Jack

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 1 small onion, peeled and chopped
• 7 garlic cloves, peeled and minced
• 10 ripe plum tomatoes, peeled, seeded and chopped
• 1 cup chicken stock
• 2 canned chipotle chiles in adobo, chopped
• 1 teaspoon dried oregano
• salt & freshly ground black pepper
• 6 roasted red peppers
• 1 1/4 cups vegetable oil
• salt and pepper
• 2 cups monterey jack cheese, grated
• 5 ounces fresh goat cheese, crumbled
• 3 eggs, beaten
• 2 cups flour
• 4 cups panko breadcrumbs, bread crumbs (or any other bread crumbs)
• 2 tablespoons cilantro, chopped

Recipe

• 1 for the sauce:.
• 2 heat the oil in a medium saucepan over medium heat, add onions and cook until soft, about 5 minutes.
• 3 add garlic and cook for 1 minute.
• 4 add tomatoes, stock, chipotles and oregano and simmer, stirring occasionally, until slightly thicken, 15-20 minutes.
• 5 season to taste with salt and pepper.
• 6 keep sauce warm over very low heat.
• 7 for the roasted peppers:.
• 8 preheat your broiler.
• 9 place the whole peppers on a baking sheet covered with foil.
• 10 place them under the broiler, about 6 to 10 inches from the heat source.
• 11 turn the peppers frequently until the skin begins to blacken.
• 12 remove the peppers from the oven and put them in a paper grocery bag and fold down the top. this allows the peppers to steam, and to cool.
• 13 when cool, wash off the blackened skin.
• 14 cut the tops off.
• 15 finishig touch:.
• 16 mix cheeses together in a bowl.
• 17 stuff each pepper with 5 to tablespoons of cheese mixture and set aside.
• 18 put eggs into a shallow dish and season to taste with salt and pepper.
• 19 put flour and breadcrumbs into 2 separate dishes.
• 20 dredge one pepper at a time in flour, shaking off excess, then dip into eggs and dredge into breadcrumbs.
• 21 heat remaining oil in a large skillet over medium-high heat until hot but not smoking.
• 22 working in batches, fry peppers, until golden brown on each side, about 1 minute per side.
• 23 drain on paper towels.
• 24 divide sauce between 6 plates, put one peeper on each plate, and garnish with chopped cilantro.