Chiles Rellenos

[Guest guest]

Sorry to be so late with this recipe. Some of these items (e.g. Garlic or Chili

Sauce), which are recipes and will follow this one, can be easily purchased at a

market instead of making them from scratch. You make the call.

(^.^) Danell

 

* Exported from MasterCook *

 

My Chiles Rellenos

 

Recipe By : High-flavor, Low-fat Vegetarian Cooking by Steven Raichlen

Serving Size : 8 Preparation Time :1:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 poblano peppers

Garlic Sauce -- see recipe

OR Chili Sauce

 

FOR THE FILLING:

1 1/2 cups corn kernels

PREFERABLY - Grilled Corn -- see recipe

4 scallions -- minced

2 garlic cloves -- minced

1/4 cup pine nuts -- lightly toasted

3 ounces goat cheese, crumbled -- optional

OR sharp cheddar cheese -- grated

1 tablespoon fresh cilantro -- finely chopped

OR fresh dill

salt -- to taste

freshly ground black pepper -- to taste

 

TO FINISH THIS DISH:

1 cup flour -- approximately

3 egg whites -- beaten

WITH a pinch of salt

1 cup blue cornmeal -- approximately

OR yellow cornmeal

spray oil -- optional

2 teaspoons extra-virgin olive oil

Garlic Sauce -- see recipe

Chili Sauce -- see recipe

 

*This recipe calls for 2 to 4 ounces goat cheese or sharp cheddar cheese, and 1

to 2 teaspoons extra-virgin olive oil. Adjust to your taste.

 

Roast the chilies until charred on all sides over a high burner flame, on the

barbecue grill or under broiler. Wrap the roasted chilies in wet paper towels

and let cool. Unwrap and scrape off the charred skin with a paring knife,

keeping the chilies tops and bottoms intact. Make a lengthwise incision in each

chili-about 2 " long, but enough to fit a spoonful of stuffing-taking care not to

tear the chili. Use a melon baller or spoon to carefully scrape out the core

and seeds.

 

FOR THE FILLING:

Combine the corn, scallions, garlic, pine nuts, cheese (if using), cilantro,

salt and pepper in a mixing bowl. Correct the seasoning, adding salt or pepper

to taste. Spoon the filling into the chilies, taking care not to pierce the

sides. Freeze the chilies for 15 minutes.

 

Preheat oven to 400°F.

 

TO FINISH THIS DISH:

Place the flour in a shallow bowl, the egg whites in a second bowl, and the

cornmeal in a third bowl. Dip each chili first in flour, shaking off the

excess, then in egg white, then finally in cornmeal. Place the chilies on a

nonstick baking sheet or in a baking dish lightly sprayed with spray oil.

Drizzle a little olive oil over each chili. Bake the chiles rellenos for 20

minutes, or until crusty and golden brown.

 

Serve the chiles with either the Garlic Sauce or the Chili Sauce, or with both.

For a fancier presentation, you can cut the chiles crosswise into 1/2-inch

slices and fan the slices out on plates or a platter.

 

Yields: 8 servings as an appetizer, or 4 as a main course dish.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Ucook.com website.