Herbed Ricotta and Roasted Poblanos on Endive

• 2 fresh poblano chiles
• 3/4 cup whole-milk ricotta (preferably fresh)
• 1/4 cup chopped scallion greens or chives
• 2 tablespoons finely chopped fresh cilantro
• 1 tablespoon finely chopped fresh mint
• 3/4 teaspoon kosher salt, or to taste
• 2 Belgian endives, trimmed and leaves separated
• Garnish: thinly sliced radishes and fresh cilantro

1. Lay chiles on their sides on rack of a gas burner and turn flame on high.
2. (Or put chiles on rack of broiler pan about 2 inches from heat.)
3. Roast chiles, turning with tongs, until skins are blackened, 5 to 8 minutes.
4. Transfer chiles to a bowl and let stand, covered, 15 minutes.
5. While chiles stand, stir together ricotta, scallions, cilantro, mint, and salt.
6. Rub skins off chiles with paper towels and discard stems and seeds (if desired, devein to further reduce heat).
7. Finely chop chiles and stir into ricotta mixture.
8. Spoon some of mixture onto base of each endive leaf.

fresh poblano chiles, wholemilk ricotta, scallion greens, fresh cilantro, fresh mint, kosher salt, belgian endives, cilantro

Taken from www.epicurious.com/recipes/food/views/herbed-ricotta-and-roasted-poblanos-on-endive-104382 (may not work)