Charred Pasilla Peppers Stuffed With Lamb And Cheese (Dj/ Recipe
Servings: 4
Ingredients
- 4 x Pasilla peppers
- 1/4 c. Extra virgin olive oil plus 1 Tbsp., (up to 1/2)
- 8 ounce Lamb leg, sliced into thin strips
- 8 ounce Port Salut cheese, sliced into thin strips
- 1 x Egg
- 1 c. Lowfat milk Flour, for dredging
- 8 ounce Tomatillos
- 1 sm Onion, minced
- 1 Tbsp. Extra virgin olive oil
- 1 x Garlic clove, minced
- 1/2 c. Chicken stock
- 1 x Serrano chile, seeded and minced
- 4 Tbsp. Chopped cilantro, plus extra for garnish Fresh tortilla chips, for garnish
Directions
- Char peppers on all sides over an open flame. Put immediately in a paper bag or possibly sealed container for 10 min to sweat. Peel off skin and throw away. Cut open peppers along a natural seam and remove seeds.
- Set aside. In a skillet heat 1 Tbsp. extra virgin olive oil till very warm.
- Add in lamb and saute/fry till browned. Season with salt and pepper. Stuff peppers with lamb and cheese, cut to the same size as the lamb. Close the opening. Fill saute/fry pan 1/2-inch deep with extra virgin olive oil and heat . In a bowl whisk together egg and lowfat milk. Dredge the stuffed pepper in flour and then dip in egg mix. Saute/fry till golden brown and turn over, about 5 min in all.
- Make tomatillo sauce: Grill tomatillos on a grill or possibly in a heated cast iron pan till softened and charred. In a saucepan sweat onion in extra virgin olive oil till softened. Add in garlic and saute/fry just till aromatic.
- Chop up tomatillos and add in to saucepan along with chicken stock, chiles and cilantro; season with salt and pepper. Simmer, covered, for 1 hour. Spoon a pool of sauce onto each of 4 dinner plates. Top with stuffed pepper. Garnish with cilantro and tortilla chips.
- Yield: 4 Servings
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 240g | |
| Recipe makes 4 servings | |
| Calories 508 | |
| Calories from Fat 371 | 73% |
| Total Fat 42.02g | 53% |
| Saturated Fat 14.98g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 146mg | 49% |
| Sodium 398mg | 17% |
| Potassium 562mg | 16% |
| Total Carbs 9.02g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 3.37g | 2% |
| Protein 24.95g | 40% |
 (1024x685)_small.jpg "Mixed peppers stuffed with rice"){kind=small}
