Go to: Just Lamb Recipes Home Page
Click/Tap 'Back' to go to the recipe list you were browsing.

Charred Pasilla Peppers Stuffed with Lamb and Cheese

4 Pasilla peppers
1/4 c Olive oil plus 1 tablespoon; (up to 1/2)
8 oz Lamb leg; sliced into thin strips
8 oz Port Salut cheese; sliced into thin strips
1 Egg
1 c Milk
Flour; for dredging


Tomatillo Sauce:
8 oz Tomatillos
1 sm Onion; chopped
1 tb Olive oil
1 Garlic clove; chopped
1/2 c Chicken stock
1 Serrano chile; seeded and chopped
4 tb Minced cilantro; plus extra for garnish
Fresh tortilla chips; for garnish

Char peppers on all sides over an open flame. Put immediately in a paper bag or sealed container for 10 minutes to sweat. Peel off skin and discard. Cut open peppers along a natural seam and remove seeds. Set aside. In a skillet heat 1 tablespoon olive oil until very hot. Add lamb and saute until 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 pan 1/2-inch deep with olive oil and heat . In a bowl whisk together egg and milk. Dredge the stuffed pepper in flour and then dip in egg mixture. Saute until golden and turn over, about 5 minutes in all.

Make tomatillo sauce: Grill tomatillos on a grill or in a heated cast iron pan until softened and charred. In a saucepan sweat onion in olive oil until softened. Add garlic and saute just until aromatic. Chop up tomatillos and add 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




Click/Tap here for the Printer friendly version. (Just shows the recipe only)

You can Click/Tap Back to return here.