Ingredients
- 6 anaheim
- 6 cylinders the same size as the peppers
- 1 shallots (minced)
- 1 egg
- 120 gr mild goat cheese
- 100 gr mozzarella cheese
- 30 ml milk
- 16 ml olive oil
- 6 gr garlic (minced)
- 4 gr basil (chopped fresh)
- 3 gr parsley (chopped)
- 2 gr thyme (chopped fresh)
- 1 gr rosemary (chopped fresh)
- 1 gr salt
- 1 gr pepper (white)
flour, and fry in the hot oil until brown, turning gently with tongs. Remove with tongs, drain on paper towels, and serve immediately, accompanied by salsa, if desired. NOTE: The peppers can be completed up to step 3 a day in advance and refrigerated, tightly covered with plastic wrap.
