Chilies Rellenos Stuffed with Herbed Chevre

Directions

1. 1

   6 Anaheim or poblano chilies 1 tb Olive oil 1 tb Minced shallots 2 ts Minced garlic 2 tb Chopped fresh basil 1 ts Chopped fresh thyme (1/4 t

2. 2

   Carefully remove the skin, keeping the cap and flesh whole

3. 3

   Make a slit down one side, and carefully cut out the seeds

4. 4

   Rinse the peppers in cold water, and drain on paper towels

5. 5

   Heat the olive oil in a small skillet over medium heat

6. 6

   Add the shallots and garlic, and saute, stirring constantly, for 3 minutes

7. 7

   Scrape the mixture into a bowl and add the basil, thyme, rosemary, parsley, salt, pepper, goat cheese and mozzarella

8. 8

   Mix well, and form the mixture into 6 cylinders the same size as the peppers