|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
 |
Chile Rellenos Ingredients: • 1/3 lb Manchego or Monterey Jack Cheese, grated • 1/4 lb Panela or Farmers Cheese, grated • 2 oz Anej or Romano cheese, grated • 8 Fresh Poblano Chili Peppers, roasted and peeled • 1/2 cup all-purpose flour • 4 Eggs, beaten • 1/2 teaspoon Salt • 1/2 teaspoon Black Pepper • Vegetable Oil for frying • 6 tablespoons Crema or Sour Cream (optional) Instructions: In a bowl, combine the cheeses and toss to mix. Make a lengthwise slit in each chili and remove the stem, seeds and ribs. (To roast and peel fresh chiles, see the note below) Mold 1/2 cup of the cheese mixture into a torpedo shape and place it inside a chili. Fold the chili around the cheese to enclose it completely and set aside while filling the remaining 7 chilies in the same way, Preheat oven to 350 degrees. Spread the flour on a plate or other flat surface. Then, in a wide bowl, whisk the eggs until foamy, approximately 3-5 minutes. Then, whisk in the salt and pepper and set aside. In a wide cast-iron frying pan over medium heat, add the vegetable oil to a depth of 1 inch and heat until almost smoking. Dip one chili at a time into egg bath and coat with flour patting off and excess. Cook no more than 2 chili’s at a time in the hot oil to ensure nothing gets burned. Fry until lightly browned. Flip and brown the other side ensuring an even color on both sides. Using a slotted spoon, transfer the chile’s to a paper towel-line d baking sheet to drain off excess oil. Repeat process until all chiles are cooked. When all the chilies have been browned and drained, remove the paper towel and place the baking sheet in the oven until the cheese at the center of each chile has melted. To serve, coat one half with chile sauce, place 2 chilies on each plate and spoon a dollop of crema or sour cream on the top, if desired. Serve immediately. Serves 4 |
|
Special Notes: 1. Roasting fresh chile’s develops their flavor, gives them a softer texture and enables their thin indigestible skins to be peeled off. To roast a chile’, hold it with a tong or a fork over a gas stove burner set to a medium flame. Turn it until its skin is evenly blackened and blistered, approximately 5-10 minutes. An alternative method is to cook the chile’ on a dry comal or a heavy skillet over medium heat, turning occasionally, until evenly blackened (10-15 minutes). Cover with a damp cloth or seal in a heavy plastic or paper bag for 10-15 minutes, then hold under a light stream of cold running water and peel off the skin. 2. All Poblano Chiles vary in hotness. The only way to test their heat is to taste one. These stuffed chiles can be made and refrigerated up to a day ahead. If the cheese filling is to rich for you, add more vegetables such as corn, peas or potatoes. |
|
|
All rights reserved. Casa Chapala ® 2008. 3010 Anderson Lane Suite D. Austin TX Tel (512) 459-4242 |
|