Heat up the week with Curtis Stones cheesy Mexican chilli recipe.
- 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.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set