Goat Cheese and Anchovy Stuffed Cascabel Peppers
These chiles will add a deep, nutty flavor to dishes and are great to use in salsas and sauces. It is a medium-hot chile that is good in soups, stews, sauces and sausage.
26 Cascabel peppers
1/2 cup goat cheese
1 Tbsp unsalted butter
2 Tbsp cream cheese
Zest of one small lemon
A few teaspoons minced chives
1/2 clove garlic, minced
1 large pinch Spanish paprika
Chives for garnish
Preheat your oven to 300 F.
Pull off the stems of the peppers and fish out the seeds. When you have them all done, put them in a nice oven proof pan (I used my loaf pan, lined with foil for easy clean up) and cover with olive oil. Roast for about 25 minutes or until they are just starting to soften. Remove from the oven and let cool in the oil.
Meanwhile, combine the rest of the ingredients in a small bowl. Season to taste. The butter is in there for a few reasons, one to add a smoothness and pleasant mouth feel, but also it cuts the taste of the stronger goat cheese, and potentially too recognizable cream cheese. It also makes it just taste yummier.
When the peppers are cooled, use a slotted spoon to remove them and do your best to wipe off the residual oil. The oil left in the pan is a keeper. It will taste slightly sweet.
Fill the peppers with the cheese mixture. The best way to do this is to wet your hands (slightly) and roll small balls, then drop them into the peppers. Garnish with sliced chives and serve.
Makes about 26.