Chile relleno med ost & svamp

Så gör du

1. Roast the poblanos until blistered and soft. Place them in a covered bowl for 10 minutes, then peel carefully while keeping them as intact as possible.
2. Cook mushrooms and onion until their moisture is gone and the mixture is browned. Cool slightly, then mix with the cheese.
3. Make one slit in each poblano and remove the seeds. Fill gently; do not overstuff or the peppers will split.
4. Dust lightly with flour, dip into beaten egg and fry in a shallow layer of oil until the coating is puffed and golden.
5. Drain briefly and serve with warm tomato sauce. Handle the peppers gently because the roasted flesh is tender.

1. Roast the poblanos until blistered and soft. Place them in a covered bowl for 10 minutes, then peel carefully while keeping them as intact as possible.
2. Cook mushrooms and onion until their moisture is gone and the mixture is browned. Cool slightly, then mix with the cheese.
3. Make one slit in each poblano and remove the seeds. Fill gently; do not overstuff or the peppers will split.
4. Dust lightly with flour, dip into beaten egg and fry in a shallow layer of oil until the coating is puffed and golden.
5. Drain briefly and serve with warm tomato sauce. Handle the peppers gently because the roasted flesh is tender.