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Chiles Rellenos Recipe

  • Ingredients: 16
  • Serves: 8

Chiles rellenos with accompaniment: prepared salsa, *available at hispanic markets and some specialty foods shops.

Ingredients

  • Accompaniment: prepared salsa
  • *available at Hispanic markets and some specialty foods shops

For dough

  • 1 cup plus 2 tbsps. warm water
  • a 1/4-ounce package active dry yeast
  • 1/2 tsp. sugar
  • 3 tbsps. peanut oil
  • 2 1/3 cups all-purpose flour
  • 2/3 cup cornmeal plus additional for sprinkling pizza pan
  • 1 tsp. salt
  • 1/2 tsp. ground cumin

For sauce

  • *available at Mexican markets, some specialty foods shops, and some supermarkets

Accompaniments:

  • Accompaniments:Guacamole orFresh Tomato Salsa

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 Carefully cut a lengthwise slit in each chile and stuff with some Cheddar. Combine flour, salt, and pepper and dredge chiles.

    For this step you will need

  2. Step 2 In a large saucepan, heat 1/2 inch shortening to 375°F. on a deep-fat thermometer. Fold yolks into egg whites.
  3. Step 3 Working with 2 chiles at a time, using a slotted spoon, dip chiles into eggs and fry, turning occasionally, until golden, no more than a couple of minutes.
  4. Step 4 Arrange chiles on a flameproof plate and sprinkle with sharp Cheddar. Broil chiles just long enough to melt cheese and serve immediately, accompanied by salsa if desired.

    For this step you will need

To roast peppers

  1. Step 5 Using a long-handled fork, char peppers over an open flame or on a rack set over an electric burner, turning, until skins are blackened, 4 to 6 minutes.
  2. Step 6 (Alternatively, broil peppers on rack of a broiler pan under a preheat broiler about 2 inches from heat,turning every 5 minutes, 15 to 20 minutes, or until skins are blistered and charred.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
  3. Step 7 Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.

Nutrition information

Calories 430 Carbohydrates 8 g (3%)
Fat 36 g (56%) Protein 19 g (38%)
Saturated Fat 16 g (82%) Sodium 856 mg (36%)
Polyunsaturated Fat 5 g Fiber 0 g (2%)
Monounsaturated Fat 12 g Cholesterol 152 mg (51%)
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Chiles Rellenos Recipe

  • Ingredients: 29
  • Serves: 4

Chiles rellenos with low-fat ricotta cheese, crumbled feta cheese, firmly packed grated sharp cheddar cheese, minced fresh cilantro, minced fresh oregano, garlic clove, pressed, ground cumin, 7-ounce cans whole green chilies, rinsed,

fresh cilantro sprigs

.

Ingredients

  • 1 1/2 cups low-fat ricotta cheese
  • 2/3 cup crumbled feta cheese
  • 2/3 cup firmly packed grated sharp cheddar cheese
  • 2 tbsps. minced fresh cilantro
  • 2 tbsps. minced fresh oregano
  • 1 garlic clove, pressed
  • 1 tsp. ground cumin
  • 2 7-ounce cans whole green chilies, rinsed
  • Fresh cilantro sprigs

For the chipotle red pepper sauce:

For the mustard chive sauce:

For salad

For the orange caramel

To assemble dish

  • Special equipment: a 2- to 2 1/2-quart shallow flameproof casserole dish
  • Garnish: toasted pine nuts

Directions

  1. Step 1 Preheat oven to 350°F. Combine first 7 ingredients in bowl. Season to taste with pepper. Pat chilies dry.

    For this step you will need

  2. Step 2 Divide filling among chilies. Roll chilies up, enclosing filling. Transfer chilies to baking dish. Cover and bake until cheese mixture is very hot, about 15 minutes.

    For this step you will need

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