Recipe: Stuffed Big Jim chilies
Starring: chilies
September 02, 2009
 Numex Big Jim are mild chili peppers created in New Mexico.
The plant is small, about 60 cm (24 in) high, but produces many big pods 10-15 cm (4-6 in) long.
They have a hard skin, so it's better to peel them.
You can use Big Jim in every recipe with corno sweet peppers... and if you haven't Big Jim, use corno peppers for this recipe.
Another Big Jim Recipe: Chile Relleno.
Stuffed Big Jim
Ingredients
4 Big Jim chili peppers or 4 small corno peppers
4 sun dried tomatoes
8 thai basil leaves
4 dollop of goat's cheese
 Directions
Bake the peppers 20-30 minutes, then peel them, remove seeds and stem.
Put them on a flat surface, and stuff each pepper with goat's cheese, a sun dried tomatoes and two basil leaves. Close and serve at room temperature.
 One year ago:
Shishito tempura with lemon grass
This goes to Mele Cotte who's hosting Weekend Herb Blogging.
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