Roasted Red Peppers Stuffed With Goat Cheese And Monterey Jack - cooking recipe

Ingredients

For the sauce
2 tablespoons vegetable oil
1 small white onion, peeled and chopped
7 garlic cloves, peeled and minced
10 ripe plum tomatoes, peeled, seeded and chopped
1 cup chicken stock
2 canned chipotle chiles in adobo, chopped
1 teaspoon dried oregano
salt & freshly ground black pepper
For the Peppers
6 roasted red peppers
1 1/4 cups vegetable oil
salt and pepper
2 cups monterey jack cheese, grated
5 ounces fresh goat cheese, crumbled
3 eggs, beaten
2 cups flour
4 cups panko breadcrumbs, bread crumbs (or any other bread crumbs)
2 tablespoons cilantro, chopped

Preparation

For the sauce:.
Heat the oil in a medium saucepan over medium heat, add onions and cook until soft, about 5 minutes.
Add garlic and cook for 1 minute.
Add tomatoes, stock, chipotles and oregano and simmer, stirring occasionally, until slightly thicken, 15-20 minutes.
Season to taste with salt and pepper.
Keep sauce warm over very low heat.
For the roasted peppers:.
Preheat your broiler.
Place the whole peppers on a baking sheet covered with foil.
Place them under the broiler, about 6 to 10 inches from the heat source.
Turn the peppers frequently until the skin begins to blacken.
Remove the peppers from the oven and put them in a paper grocery bag and fold down the top. This allows the peppers to steam, and to cool.
When cool, wash off the blackened skin.
Cut the tops off.
Finishig Touch:.
Mix cheeses together in a bowl.
Stuff each pepper with 5 to tablespoons of cheese mixture and set aside.
Put eggs into a shallow dish and season to taste with salt and pepper.
Put flour and breadcrumbs into 2 separate dishes.
Dredge one pepper at a time in flour, shaking off excess, then dip into eggs and dredge into breadcrumbs.
Heat remaining oil in a large skillet over medium-high heat until hot but not smoking.
Working in batches, fry peppers, until golden brown on each side, about 1 minute per side.
Drain on paper towels.
Divide sauce between 6 plates, put one peeper on each plate, and garnish with chopped cilantro.