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Cheese-filled roasted chillies
Cheese-filled roasted chillies
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Spice up your week with a deliciously cheesy Mexican chili by Curtis Stone.
Ingredients:
  • 8 green bullhorn chillies
  • 250.00 ml shredded tasty cheese
  • 2 spring onions, sliced
  • 125.00 ml feta cheese, crumbled, divided
  • 36.40 gm olive oil
  • 2 garlic cloves, finely chopped
  • 700g bottle tomato passata
  • 20.00 ml fresh coriander, plus sprigs, chopped, to serve
  • 8 flour tortillas, warmed (see note)
  • Sour cream, for serving
Instructions:
  • Char the chillies over a high flame on a gas burner for about 5 minutes, turning until evenly charred. Place them in a bowl, cover tightly with cling film, and let sit for 10 minutes. Peel off the blackened skin with a small knife, then slit each chilli lengthwise and remove seeds while keeping the stems intact.
  • Combine the delicious cheese, spring onions, and all but 2 tablespoons of feta cheese in a bowl. Season with salt to taste. Fill the chillies with the cheese mixture evenly. Set aside the stuffed chillies.
  • In a large heavy frying pan over medium-high heat, sauté garlic in oil for 30 seconds until lightly toasted. Add passata and chopped coriander, bring to a simmer, then season with salt and pepper. Place stuffed chillies, cut side up, in the sauce in a single layer. Simmer gently on low heat for about 10 minutes until cheese is melted.
  • Separate the chillies and sauce evenly onto 4 plates. Sprinkle with the remaining feta cheese and coriander sprigs. Encourage guests to create mini tacos using the flour tortillas and sour cream.

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