GOAT CHEESE AND MUSHROOM CHILES RELLENOS WITH RED CHILE SAUCE

GOAT CHEESE AND MUSHROOM CHILES RELLENOS WITH RED CHILE SAUCE image

Yield 4 main course servings

Number Of Ingredients 16

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8 large, fresh Anaheim Chiles
2 Tblsp (1/4 stick) butter
1/4 minced shallot
1 1/2 minced fresh thyme
6 cups assorted, sliced mushrooms (like baby bella or stemmed shitake)
1/4 cup dry sherry
4oz soft, fresh goat cheese, crumbled
2 Tblsp chopped, fresh cilantro
8 pieces Monterey Jack or Mozzarella cheese
Vegetable oil (for brushing)
3 Tblsp all-purpose flour
3 Tblsp corn starch
1 lg white egg, whisked to loosen
1 ripe avocado sliced
Sour cream
Salsa or red sauce

Steps:

DO AHEAD (if desired)!! Can be made one day ahead. Cover and chill. Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose paper bag and let steam 10 minutes. Using small knife, scrape off blackened skin, taking care not to tear chiles. Carefully cut slit in each chile, from stem end to tip. Remove seeds, keeping chile intact. Melt butter in heavy large skillet over medium-high heat. Add shallot and thyme. Saute until shallot is translucent, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Saute until mushrooms are browned, about 7 minutes. Add Sherry and stir until almost dry, 1-2 minutes. Refrigerate mixture 10 minutes. Add goat cheese and cilantro. Stir to incorporate. Place 1 piece Monterey Jack lengthwise on each chile. Divide mushroom mixture among chiles; press openings to seal. DO AHEAD (if desired)!! Can be made one day ahead. Cover and chill. Preheat oven to 450. Generously brush rimmed baking sheet with oil. Whisk flour and cornstarch in shallow bowl. Brush chiles with egg white; roll in flour mixture to coat. Transfer to prepared sheet. Bake chiles until browned and Jack cheese melts, about 8 minutes per side. Ladle 1/4 cup of salsa (or red chile sauce) onto each plate. Garnish with avocado, sour cream, and additional cheese.