I made this brunch for Eva and Lawson before they got on the plane to go home. The menu was poblano chiles stuffed with goat cheese; Anasazi beans; and fresh pineapple.
Pierce the chiles and put them under a preheated broiler, turning halfway through, until they are brown and blistered all over. It takes about 10 minutes in my oven. Put them in a plastic bag to cool, and in half an hour the skins will slip off easily. Lay the chiles in a baking dish. Make a stuffing by mixing half softened goat cheese and half grated Cheddar-and-jack cheese, adding 1/2 teaspoon oregano. Fill the chiles, then bake at about 375 degrees until the cheese is melted.
Pierce the chiles and put them under a preheated broiler, turning halfway through, until they are brown and blistered all over. It takes about 10 minutes in my oven. Put them in a plastic bag to cool, and in half an hour the skins will slip off easily. Lay the chiles in a baking dish. Make a stuffing by mixing half softened goat cheese and half grated Cheddar-and-jack cheese, adding 1/2 teaspoon oregano. Fill the chiles, then bake at about 375 degrees until the cheese is melted.
Serve in a pool of this sauce:
Tomato Sauce for Chiles
1/2 cup chopped onion
Tomato Sauce for Chiles
1/2 cup chopped onion
2 cloves garlic
1 pound canned tomatoes
1 canned or fresh jalapeno, seeded
1/2 teaspoon oregano
1/4 teaspoon salt
Put these six ingredients in a blender and puree until smooth.
Put these six ingredients in a blender and puree until smooth.
Heat 1 tablespoon vegetable oil in a sauce pan and cook the puree in it for 10 minutes.
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