Stuffed Chiles With Cheese |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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This recipe was taught in a cooking class by Sonia Novelo, a Chilean woman, in Shanghai. Ingredients:
6 green anaheim chilies |
gouda cheese (the soft kind) |
4 ounces tomato paste |
1 small onion, cut into slices |
8 ounces chicken stock |
salt and pepper |
cream (optional) or sour cream (optional) |
Directions:
1. Roast and peel chiles.
2. Cut off tops, de-seed, and split them open.
3. Cut cheese into planks and stuff into chiles (not too much – they will melt and spread).
4. Place stuffed chiles in a bowl seam side down.
5. For sauce –.
6. Put a little olive oil in a sauce pan with the onions and fry until fragrant and soft.
7. Add tomato paste and chicken stock and salt and pepper to taste.
8. Boil for 3-4 minutes.
9. Pour over top of chiles.
10. Drizzle cream on top now - optional (I don’t do this).
11. put into oven at 350° F for 20-30 minutes until cheese is melted.
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