A variation of Chili Rellenos, this recipe evolved from Crisp Pita Bread with Blue Cheese, Pears and Maple Walnuts. In this case though I used goat cheese instead of blue cheese. The first time I tried this combination, the chili was especially hot and the goat cheese was a good foil to the hot chili - much like having a glass of milk with a hot enchilada.
Roast (See Roasted Chili) or thaw previously roasted and frozen
4-6 (depending on size) green chilies (I usually use fresh/previously frozen Hatch Anaheim chilies)
Stuff each chili with:
Pear (~1-2 slices), chopped in small pieces
Whip until stiff:
3 egg whites
Dip each chili in:
canola (or olive) oil, enough to coat the entire bottom of the pan.
Cook until bottom is browned and then flip and cook until the other side is browned and all of the egg mixture is cooked.
Good served with fresh pear slices and micro greens/greens topped with a few Maple Walnuts.