GOAT CHEESE AND MUSHROOM CHILES RELLENOS WITH RED CHILI SAUCE

GOAT CHEESE AND MUSHROOM CHILES RELLENOS WITH RED CHILI SAUCE image

Categories Cheese

Yield 8 chiles

Number Of Ingredients 15

8 large fresh Anaheim chiles
2 Tbsp butter
1/4 cup minced shallot
1 1/2 tsp minced fresh thyme
6 cups assorted sliced mushrooms (such as cremini and stemmed shiitake)
1/4 cup dry sherry
4 oz soft fresh goat cheese, crumbled
1 Tbsp chopped cilantro
8 - 4×1/4×1/4 - inch pieces of Monterey Jack cheese
vegetable oil
3 Tbsp AP flour
3 Tbsp cornstarch
1 large egg white
Red Chile Sauce (see recipe below)
Sour Cream/sliced avocado/crumbled Cojito cheese (optional for on the side)

Steps:

Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in plastic bag and let steam for 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; stir until almost dry, 1 to 2 minutes. Refrigerate mixture 10 minutes. Add goat cheese and cilantro; stir to incorporate. Place 1 piece Monterey Jack cheese lengthwise inside each chile. Divide mushroom mixture among chiles; press openings to seal. (Do ahead: Can be made 1 day ahead. Cover and chill.) Preheat oven to 450 degrees F. 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 Red Chile Sauce onto each plate and garnish with desired sides.