Text 30569, 99 rader
Skriven 2012-10-23 06:30:30 av Dave Drum (1:261/38)
Ärende: Chile 2003
==================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cheese-Stuffed Poblanos w/Tomato Sauce
 Categories: Chilies, Cheese, Herbs, Sauces
      Yield: 4 servings

MMMMM--------------------------CHILIES-------------------------------
      4 lg Fresh poblano chilies
    1/2 lb Monterey Jack cheese; coarse
           - grated

MMMMM---------------------------SAUCE--------------------------------
  1 1/2 lb Tomatoes; coarse chopped
      1 c  Water
    1/4 c  Chopped white onion
      2 lg Garlic cloves
      1 tb Distilled white vinegar
      1 ts Sugar
      1 ts Dried oregano
      2 tb Oil

MMMMM--------------------------COATING-------------------------------
      4 lg Eggs; separated
    1/4 c  All-purpose flour
      3 c  Oil

  Equipment: a deep-fat thermometer
  Accompaniment: white rice

  * chilies rellenos de queso

  Roast chilies: Roast chilies on their sides on racks of
  gas burners (1 or 2 per burner) over medium-high heat,
  turning with tongs, until skins are blistered and slightly
  charred, 4 to 6 minutes. (Or broil on rack of a broiler
  pan about 2" from heat.) Immediately transfer to a large
  bowl and cover, then let stand 20 minutes.

  Make tomato sauce while chilies stand: Purée all sauce
  ingredients except oil with 11/4 teaspoons salt in a
  blender until smooth, then strain through a medium-mesh
  sieve into a bowl, pressing on solids, then discarding
  them.

  Heat oil in a deep 12" heavy skillet or heatproof
  casserole (preferably one that can go to the table) over
  medium-high heat until it shimmers. Carefully pour in
  sauce and simmer gently, stirring occasionally, 10 minutes
  (sauce should still be thin). Season with salt.

  Stuff and fry chilies: Carefully rub off skins from
  chilies, leaving stems attached. Cut a slit lengthwise in
  each chile with kitchen shears, then carefully cut out
  seedpod (including attached ribs) without tearing chile
  (hotter chilies smell stronger when cut). Wipe chilies
  clean with a paper towel if necessary.

  Stuff chilies with cheese and enclose filling by
  overlapping slit slightly if possible, then transfer to a
  plate. (Use a toothpick to mark any hotter chilies if
  desired.)

  Heat 1/2" oil in another 12" heavy skillet over medium
  heat until it registers 360øF/180øC on thermometer.

  While oil heats, beat egg whites with 1/8 teaspoon salt
  using an electric mixer until they just hold stiff peaks.
  Whisk yolks with 1/8 teaspoon salt in a large bowl, then
  gently fold in whites.

  Put flour in a fine-mesh sieve and dust chilies, turning
  them to lightly coat all sides.

  When oil is ready, dip chilies, 1 at a time (hold chile by
  stem), in egg coating, spooning it over chile to cover
  completely, then fry, turning once, until golden on all
  sides (lap oil over any lighter areas), 4 to 5 minutes.
  Transfer chilies with a slotted spoon to paper towels to
  drain.

  Meanwhile, reheat sauce over low heat. Lay chilies in
  sauce to serve.

  Shelley Wiseman

  Gourmet | September 2007

  Yield: Makes 4 servings

  MM Format by Dave Drum - 14 October 2012

  Uncle Dirty Dave's Archives

MMMMM

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