Chile Relleno with Cilantro Pesto and Goat Cheese

(Adapted from Jon Bonnell’s Fine Texas Cuisine)

1 large poblano pepper

1 small red bell pepper

¼ cup chopped yellow squash

¼ cup chopped zucchini

¼ cup chopped eggplant

2 cloves garlic, chopped

½ small onion, chopped

1 ½ teaspoons olive oil

pinch of kosher salt

2 tablespoons Cilantro Pesto (recipe below)

3 tablespoons fresh goat cheese

4 tablespoons grated Monterey Jack Cheese

Creole Sauce (recipe below)

Roast the poblano and bell pepper until charred on the outside. Place in a zip lock bag, allow to sweat for about 10 minutes, and remove from bag. Remove the skins with the back of a knife. For the poblano pepper, carefully cit a small slit down one side and remove the seeds while keeping the pepper whole, it will be stuffed later. For the bell pepper, remove the seeds and slice into strips. In a large skillet, saute the remaining vegetables in olive oil until ingredients are tender; season with salt. Stuff the poblano wit the vegetable mixture ad then top with pesto, and cheeses. Bake until the ingredients are hot and the cheese is melted. Serve with Creole Sauce over rice.

Cilantro Pesto

2 tablespoons pine nuts

1 bunch fresh basil, leaves only

1 bunch fresh cilantro, leaves only

1 tablespoon grated Parmesan cheese

1 anchovy fillet

1 small garlic clove

juice of 1 lemon

½ teaspoon salt

½ cup plus 2 tablespoons extra virgin olive oil

Lightly toast the pine nuts in a nonstick pan over medium heat until just lightly browned on all sides. Place all ingredients into a blender except the olive oil. While blending, slowly drizzle in the olive oil until a thick sauce consistency is achieved. Adjust the thickness of the pesto by adding or subtracting different amounts of oil if desired.

Creole Sauce

4 tablespoons butter

4 tablespoons flour

1 yellow onion

1 red bell pepper

1 green bell pepper

½ jalapeno

1 small rib celery

½ carrot

1 tablespoon minced garlic

3 teaspoons Bonnell’s Creole Seasoning Blend (recipe below)

2 cups diced canned tomatoes

3 cups chicken stock

salt and pepper, to taste

In a large saucepan, melt the butter an add the flour. Stir constantly, cooking the roux until it is caramel colored. Add the onion, peppers, jalapeno, celery, carrot, garlic and seasoning and cook 2 minutes. Add tomatoes and whisk in chicken stock; simmer lightly for 15 minutes. Puree and season to taste.

Bonnell’s Creole Seasoning Blend

10 tablespoons iodized salt

4 tablespoons granulated garlic

4 tablespoons fine black pepper

1 tablespoon cayenne

1 ½ tablespoons dried thyme

1 ½ tablespoons dried oregano

5 ¾ tablespoons paprika

2 tablespoons onion powder

1 tablespoon dried basil

Toss all ingredients together in a bowl and store in an airtight container.