Best Stuffed Chillies and Salsa

by Jo Harman
(Sydney, Australia)

Recently I did a dinner party for 8 of our rugby friends. I normally see them on the sidelines at our sons' early morning rugby matches (thank God it doesn't get too cold).

As there was a largeish group, I cooked up a storm. Who would of imagined that the 2 smallest women could pack that amount of food away!!!!

Anyway, the surprise (in my mind) dish of the night was a side dish of Goat's cheese stuffed chillies with salsa.

A great advantage in my mind is that lots of the work can be down ahead of time. Just bake 40 minutes before you want to serve - gives you time to spend with your frineds. The salsa and polenta really make this dish.

Stuffed Chillies and Salsa

Ingredients for 6 people:

3 large bullhorn (or poblano) chillies, chopped lengthways and deseeded (leave the stems on)
240g (1 cup) goat's cheese
125g (1/2 cup) ricotta
50g (1/4 cup) polenta

For The Salsa

6 roma tomatoes
1 long green chile
5 Tbsp. Olive oil
1 garlic clove
1 shallot
1 1/2 tbs red wine vinegar
1/4 cup fresh coriander

Directions To make the salsa
Preheat oven to 180 degrees C.

Cut tomatoes in half and place cut side down onto baking sheet, add chopped chilli (uncut), drizzle over some olive oil and bake for 1 hour. Cool slightly.

Stuffed Chillies

Coursely chop tomatoes, finely chop chilli, garlic and shallot and combine in a bowl with red wine vinegar and 3 tbs of olive oil. Season to taste.

Combine goat's cheese and ricotta and use this mixture to stuff the chillis. Spread polenta on level plate and press chillies, cheese side down into polenta mixture. Cook stuffed chillies, cheese side up for 40 minutes until golden.

Place chillies on platter and top with tomato salsa.

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Share A Recipe.


Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California