Entree
6 servings
5 minutes
30 minutes
Chef Tom Fraker
6 Melissa’s Long Sweet Peppers
Canola Oil for frying
1/8 teaspoon Kosher Salt
2 cups Shredded Cheese
6 Melissa’s Dried Authentic New Mexico Hatch Peppers - stemmed & seeded
1/4 cup Dijon Mustard
3 cloves Melissa’s Peeled Garlic
1/4 cup Apple Cider Vinegar
1/8 teaspoon Kosher Salt
Preheat the oven to 350ºF.
Wash and pat dry the long sweet peppers.
Heat about an inch of oil in a cast iron frying pan. Add the sweet peppers and fry until browned on all sides, about 5 minutes. Remove from the oil, drain on paper towels and sprinkle with the salt.
When cool enough to handle, slice a slit from top to bottom on the peppers and remove the seeds. Stuff them with the cheese. Place in the oven and bake for 5 minutes, until the cheese has melted.
Toast the dried peppers in a non-stick frying pan for 5 minutes, stirring often. Place them in a pot of boiling water, turn off the heat and let them steep for 20 minutes. Place the peppers into a blender, reserving the poaching liquid, and add the mustard and the next 3 ingredients. Blend until smooth. If the sauce is too thick, blend in some of the poaching liquid.
To serve, place a pepper on a plate and drizzle with the sauce.
A mixture of Cheddar-Jack and Mozzarella cheeses makes a great melty combination.
