Today’s recipe doesn’t attempt to reproduce any particular ethnic recipe but, with the addition of cumin and added hot sauce, is probably closest in spirit to being Mexican. There is a bit of preparation involved but none of it terribly difficult and the result can make either a main course, if served with, say, rice, or a nice appetizer…
- 1 smallish boneless Pork Cutlet;
- 2, 3 or 4 Anaheim Chillies (depending on size);
- 1 tsp. crushed Cumin Seed;
- ½ tsp. each Garlic Salt and Black Pepper;
- ¼ cup or so Tomato Sauce;
- 1 Tbsp. (or more) Hot Chilli Sauce;
- ¼ cup each finely chopped Onion and Red Bell Pepper;
- 2 Tbsp. Parmesan Cheese;
- Narrow strips of Swiss Cheese;
First chop your pork into fine dice.
Sauté your pork in a little oil over moderate heat along with the dry seasonings until the pork is just cooked through;
Add the tomato and chilli sauces and cook a little longer until the mixtures is thick. Stir in the onion and red bell pepper and remove from the heat.
Remove the pork mix to a bowl and when cool, stir in the Parmesan cheese;
Slice your chillies in half and trim out the ‘innards’ to make little ‘boats’.
Brush the chilli halves with a little oil and bake, cut surfaces down on a baking pan in a 350 degree oven for about 5 – 7 minutes until just starting to soften then remove. Transfer to a suitable casserole dish and then pop this, and the stuffing mixture, into the fridge to chill (this makes stuffing much easier).
Finally, stuff the shells, lay strips of Swiss cheese on top and bake at 350 degrees for about 10 or 12 minutes until the stuffing is good and hot and the cheese nicely melted. Let sit for a moment and serve.