Herbed Ricotta and Roasted Poblanos on Endive

1. 1

   Lay chiles on their sides on rack of a gas burner and turn flame on high.

2. 2

   (Or put chiles on rack of broiler pan about 2 inches from heat.)

3. 3

   Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes.

4. 4

   Transfer chiles to a bowl and let stand, covered, 15 minutes.

5. 5

   While chiles stand, stir together ricotta, scallions, cilantro, mint, and salt.

6. 6

   Rub skins off chiles with paper towels and discard stems and seeds (if desired, devein to further reduce heat).

7. 7

   Finely chop chiles and stir into ricotta mixture.

8. 8

   Spoon some of mixture onto base of each endive leaf.

* Per serving · 4 servings · Values may vary.

No additional tips available.