corno di toro
-2 T. vegetable oil
-1 sm. onion, chopped
-2 cloves garlic, minced
-7 Corno di Toro peppers or Poblano peppers, roasted, peeled, stems removed
-1/2 lb. queso fresco cheese
-1 c. grated cheddar cheese
-1/4 c. flour
-3/4 c. milk
-1/4 t. salt
Sauté the onion and garlic in the oil until soft, about 4 minutes. Remove from the heat and set aside.
In a greased 8″ x 8″ casserole dish, place a layer of chilies, side by side, then a layer of crumbled queso fresco cheese, then another layer of chilies. Sprinkle the cheddar cheese on top.
Beat the eggs with the flour until smooth. Add the milk, salt, and onion mixture; mix well. Carefully pour this mixture over the chilies.
Bake uncovered for 35 minutes at 350° or until a knife inserted in the custard top comes out clean and the casserole is lightly browned
Remove from the oven and let the casserole cool for 5- 10 minutes before cutting it with a very sharp knife.
-1/4 c. pine nuts
-6 sweet peppers, any color
-11 oz. soft goat cheese, at room temperature
-1/3 c. extra-virgin olive oil
-1/4 c. fresh orange juice
-Zest of 1 small orange, cut into fine julienne
-Salt and freshly ground pepper
-1/4 c. currants or raisins
Preheat the oven to 400°. Put the pine nuts in a pie plate and toast for about 3 minutes, or until golden brown. Let cool.
Put the peppers on a large rimmed baking sheet and roast for 25 minutes, or until browned all over. Cover the peppers with foil or put in a covered bowl and let steam for 10 minutes.
Remove the skins, stems and seeds from the peppers and halve them lengthwise. Spread 1 tablespoon of goat cheese on each pepper half and roll it up. Arrange the pepper roll-ups on a large platter.
In a small bowl, combine the olive oil with the orange juice and zest and season with salt and pepper. Pour the dressing over the peppers. Sprinkle with the pine nuts and currants and serve. Enjoy!