Get ready to elevate your taste buds with the perfect blend of smoky heat and savory goodness. These peppers are roasted to perfection and filled with a creamy green chili Risotto. This recipe is guaranteed to bring bold, delicious flavors to the table.
This recipe was inspired by left over green chili risotto. Cooked Brown rice will suffice.
Season: Autumn
Prep Time: 20 minutes
Cook Time: 30 minutes
Serves 4
Ingredients
4 Poblano peppers, or other, Roasted
1 cup montery jack cheese, grated
1 cup cheddar cheese, grated
2 cups cooked rice, or risotto, recipe link below
2 cups mushrooms of choice, chopped, sauted
2 tbsp. olive oil, for mushrooms
pinch of salt, to taste
2 cups green chili cream, recipe below
1 lemon, juiced
2 eggs, beaten in a shallow bowl
1 cup almond flour to bread the chili's
1/4 cup chopped parsley, to finish
Poblano Chili Cream
4-5 roasted chili's, or 4 small cans hatch green chili
1cup freshly grated parmigiana reggiano
1/2 cup Cream fraiche
1/2 cup cashew milk, or other
pinch of sea salt
squeeze of lemon
If using fresh roasted chili's, peel the skin off, take the seeds out, chop into small pieces.
Method ~ Green Chili Cream
In a small pot add the cream fraiche, milk, parmigiano, and a pinch of salt. Bring to a gentle boil, and then simmer for 3 minutes, until combined. Let sit for 2 minutes.
Add all the ingredients to a high power blender, or food processor, and blend until it is a creamy puree. Taste for seasoning. Add the cooked mushrooms to the blender and pulse until everything is blended. Keep warm on the stove top. Set aside.
Mushroom Method ~
Slice mushrooms. In a hot nonstick pan, add the olive oil. Add the mushrooms, sprinkle salt, squeeze a bit of lemon, and saute until soft and tender.
Preheat the oven to 375. Have a parchment lined baking sheet ready to place the stuffed peppers on for cooking.
Lay the roasted poblano chilis on a chopping board. Slice your peppers down the middle, leaving the top and bottom in tack. This creates a pocked for the rice and cheese stuffing. Gently remove all the seeds. Stuff peppers with the rice, or green chili risotto if using. Add both grated cheeses to the top of the rice filling. Fold the flaps over. You may want to use tooth picks to keep the flaps closed.
Gently coat the peppers with egg wash, then cover with almond flour. Place the breaded peppers on the baking sheet. Sprinkle a bit more of the grated cheeses on top of the chilis. Drizzle a bit of olive oil just to coat lightly.
Place in the oven for 20- 30 minutes, until hot throughout and the cheese is fully melted.
Assembly ~ In 4 shallow bowls, lay the chili cream and mushroom puree on the bottom of the bowls. Lay the cooked stuffed peppers on top of the puree.
Sprinkle fresh chopped parsley, a squeeze of lemon juice, and serve warm.
The green chili risotto takes this dish to another level. The cooked brown rice is delicious as well.
Green Chili Risotto ~ https://www.laurierichardone.com/post/green-chili-risotto
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