Dofino Havarti Cheese, Creamy Havarti Cheeses, Gouda, Fontina, Edam, Cheese Recipes, Mac and Cheese

Chile Rellenos Stuffed with Havarti

Ingredients

1 ½ cups ricotta cheese

2 cups grated Dofino® Havarti with Jalapeno

1 garlic clove, finely chopped

¼ cup chopped cilantro

1 tablespoon chopped oregano

6 small poblano chilies

Canola oil for frying

1 cup flour

1 egg yolk

½ teaspoon salt

½ cup water

1 cup cornmeal

Cooking utensils: pastry bag or resealable bags

Methods

1. In a mixing bowl, combine ricotta, Havarti, garlic, cilantro and oregano. Transfer the mixture to plastic resealable bag or disposable pastry bag without a tip and set aside.
2. Make a slit, lengthwise in chilies. Remove the seeds. Press the pocket in each chilies with 2 to 3 tablespoons of the cheese mixture.
3. Heat the oil in a large heavy skillet. In the meantime: whisk the flour, egg yolk and salt with just enough water to make a batter the consistency of heavy cream. Dip the chilies into the batter, letting any excess drip off. Then pull the chilies through the cornmeal, coating it. Drop them in the hot oil. Turning them once and frying them until a golden brown. Drain on paper towels and serve immediately.