Monday, October 4, 2010

Chile Rellenos

I have been wanting to make chile rellenos for quite sometime, then pregnancy happened and not much sounded good.  But this past week they sounded okay and I knew the time period for poblanos was getting short, so it was now or never.  So we made chile rellenos and our own green chile sauce with some roasted green chiles our friends gave us.  The rellenos were really good, the chile was a little too spicy for me but it was still really good.  We also made some amazing cornbread that didn't make it into the picture because we ate it so quickly, but when topped with honey it was even better.  So if you are in the mood for a little southwest cuisine, you should try these recipes. 
The recipe for the rellenos was taken from CookEatShare. We cut this recipe into a third of the original because we only had 4 peppers.
  • 12 Poblano chile pepperschile peppers, seeded and membranes removed.
  • 3/4 lbs Cheddar cheese
  • 1 cup milk
  • 1 egg, beaten
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup all-purpose flour
  • 1 tsp ground cumin
  • 1 tsp canola oil
  1. De-seed and membrane the peppers and quickly char on high heat on the grill (turn multiple times while charring). Set aside.
  2. In a medium bowl, mix milk, egg, 1 cup flour, baking powder, baking soda, salt, and oil.
  3. Slice your cheese into strips (1/2 inch thick) and sprinkle with cumin. Place 1-2 strips of cheese inside each pepper.
  4. Heat (on medium) a heavy bottom fry pan and pour enough oil to cover about 1" of the pan. While heating, dust the peppers with remaining flour (1/2 cup), and dip into milk / egg mix.
  5. When hot, fry your peppers 3-4 at a time for about 4-5 minutes on each side. Should turn a nice brown. Serve hot! Top with green chile. 
The green chile recipe was taking from ThatsMyHome.
1 tablespoon unsalted butter or lard
2/3 cup chopped onion
2 tablespoons flour
1 1/2 cups chicken broth (we used vegetable broth)
1 cup (or more) chopped green chiles  1 large clove garlic, finely minced
Salt (optional)
Dash ground cumin

Melt the butter in a saucepan over medium heat. Saute the onion until soft. Stir in the flour and the broth until mixture is smooth. Add chiles, garlic, cumin and simmer for 10 to 15 minutes, adding salt if desired.

Yield: 2 cups. 

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