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Jul 20, 2010 11:28 AM

Bon Appetit recipe needed

Fellow Hounds:

I tore out a recipe from the RSVP section of the June Bon Appetit for Goat Cheese and Mushroom Chiles Rellenos with a Red Chile Sauce. I just realized that I did not get the page with the directions for making the chile sauce, only the ingredient list. If anyone has that issue or recipe and wouldn't mind sharing the directions with me, I would appreciate it!


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  1. Easiest way to solve that dilemma is to do a search at the Bon Appetit site:

    2 Replies
    1. re: maxie

      Tried that, but it is not available on the website :(

      1. Hey Tracee - I'm the Bon Appetit web editor and I saw your post. I'm so sorry you couldn't get the recipe on don't actually have rights from the restaurant to publish it electronically. However I have the recipe in our files and I can't imagine it will hurt to give you the preparation steps :) Here they are:

        From Bon Appetit, June 2010
        Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in plastic bag and let steam 10 minutes. Using small knife, scrape off blackened skin, taking care not to tear chiles. Carefully cut slit in each chile, from stem end to tip. Remove seeds, keeping chile intact.
        Melt butter in heavy large skillet over medium-high heat. Add shallot and thyme; sauté until shallot is translucent, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Sauté until mushrooms are browned, about 7 minutes. Add Sherry; stir until almost dry, 1 to 2 minutes. Refrigerate mixture 10 minutes. Add goat cheese and cilantro; stir to incorporate.
        Place 1 piece Monterey Jack cheese lengthwise inside each chile. Divide mushroom mixture among chiles; press openings to seal. do ahead Can be made
        1 day ahead. Cover and chill.
        Preheat oven to 450°F. Generously brush rimmed baking sheet with oil. Whisk flour and cornstarch in shallow bowl. Brush chiles with egg white; roll in flour mixture to coat. Transfer to prepared sheet.
        Bake chiles until browned and Jack cheese melts, about 8 minutes per side. Ladle 1/4 cup Red Chile Sauce onto each plate (reserve remaining sauce for another use) and top with 2 chiles. Garnish with avocado, crema, and Cotija cheese.
        ingredient tips: Anaheim chiles are also known as California chiles. Crema mexicana is a cultured cream with the consistency of thin sour cream. Cotija is a salty cheese that crumbles easily (if unavailable, mild feta can be used). These ingredients are sold at some supermarkets and at Latin markets.

        1 Reply
        1. re: emofly

          I just have to say that, that was very kind of you emofly.