Looking for another recipe from Rick Stein’s ‘Road to Mexico’, I stumbled upon this stuffed chilli recipe which I was able to adapt for an English kitchen. I served the chillis with some couscous (rice would probably work too but I hadn’t thought about sides and couscous takes 10 minutes) and stale tortillas crisped up in the oven. I used 1 tsp chilli flakes, I would like it a bit spicier so I’d go for 1.5 tsp. Ancho chilli flakes and chipotle chilli flakes are both readily available in Sainsburys as opposed to the guajillo chills Rick Stein suggests. I also used pointed red peppers in the absence of poblanos and brownie points for you if you’ve ever heard of epazote – I subbed with oregano.
- 300g goat cheese
- 250g ricotta
- olive oil
- 1 bulb garlic
- 6 pointed red peppers
- 3 jalapenos
- 2 bay leaves
- 1 1/2 tsp oregano
- 2 tsp brown sugar
- coriander leaves
- 6 plum tomatoes
- 1 large onion
- 1 tsp tomato puree
- 3/4 tsp ancho chilli flakes
- 3/4 tsp chipotle chilli flakes
- ) Preheat the oven to 180 degrees C (160 degrees C fan)
- ) Peel and finely chop the garlic and the onion. Measure out 350ml water.
- ) Place half the garlic, half the onion, the tomatoes, the tomato puree, the water, the chilli flakes and 1/2 tsp oregano, salt and pepper in a large pan and simmer for 20 minutes.
- ) In a frying pan, heat some olive oil then add the onion. Cook for 5 minutes or so then add the garlic and cook for a further couple of minutes.
- ) Add the bay leaves, the sugar and the rest of the oregano then place in the pointed peppers. Add some water and cook for 15 minutes, enough to cover or if not, turn the chillis over halfway through.
- ) In a bowl, mix the ricotta and goat cheese. Chop up the jalapenos and mix with the cheese.
- ) Take the tomato sauce and whizz it in the blender until smooth.
- ) Heat some oil and add the tomato sauce back in the pan to thicken for about 10 minutes.
- ) Chop up some coriander leaves for the garnish and set aside.
- ) When the chillis are cooked through, remove from the heat and leave them to cool until they’re cool enough to handle.
- ) Slit one side with a sharp knife, stuff the chillis with the cheese, seal them up by poking through toothpicks and set them aside.
- ) When the sauce has thickened, pour some of it into an oven proof dish, place on the chillis, pour the rest of the sauce around the sides.
- ) Serve by removing the toothpicks and garnishing with coriander leaves.