Cheese Filled Roasted Chillies

Heat up the week with Curtis Stones cheesy Mexican chilli recipe.

The ingredient of Cheese Filled Roasted Chillies

• 8 green bullhorn chillies
• 1 cup shredded tasty cheese
• 2 spring onions sliced
• 1 2 cup feta cheese crumbled divided
• 2 tablespoons olive oil
• 2 garlic cloves finely chopped
• 700g bottle tomato passata
• 1 tablespoon fresh coriander plus sprigs chopped to serve
• 8 flour tortillas warmed see note
• sour cream for serving

The Instruction of cheese filled roasted chillies

• place the chillies directly on a stovetop gas burner over high heat and cook turning as needed for about 5 minutes or until the skin is evenly charred transfer the chillies to a bowl and cover tightly with cling film set aside for about 10 minutes using a small sharp knife scrape the blackened skin from the chillies then make a lengthwise slit down one side of each chilli carefully remove the seeds keeping the stems attached
• in a bowl toss the tasty cheese spring onions and all but 2 tablespoons of the feta cheese season to taste with salt stuff the chillies with the cheese mixture dividing equally set the chillies aside
• heat a large heavy frying pan over medium high heat add the oil and garlic and cook for about 30 seconds or until the garlic is lightly toasted stir in the passata and chopped coriander and bring the mixture to a simmer season to taste with salt and pepper reduce the heat to low lay the stuffed chillies cut side up in a single layer in the sauce and simmer gently without stirring for about 10 minutes or until the cheese has melted
• divide the chillies and their sauce among 4 plates sprinkle the remaining feta cheese and coriander sprigs over encourage guests to make little tacos with the flour tortillas and sour cream

Nutritions of Cheese Filled Roasted Chillies

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