Text 33803, 85 rader
Skriven 2013-02-18 05:59:14 av Dave Drum (1:261/38)
Ärende: Chile 2221
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chilies Poblanos Rellenos De Queso
 Categories: Chilies, Vegetables, Cheese
      Yield: 4 servings

MMMMM---------------------------SAUCE--------------------------------
      2 lb Roma tomatoes
      1 md Onion; thin sliced
      2 cl Garlic
      2 tb Oil
      1    Bay leaf
           Salt

MMMMM--------------------------RELLENOS-------------------------------
      4    Fresh poblano chilies
     12 oz Asadero, Chihuahua, or other
           - semisoft melting cheese;
           - in small cubes
    1/2 c  All-purpose flour
      3 lg Eggs; separated
  1 1/2 c  Oil

  Make the caldillo sauce: In a large saucepan, cover the
  tomatoes with water and cook until they change color and
  their skins begin to peel. Remove the tomatoes from the
  water and let cool, reserving the cooking liquid. Once
  cool enough to handle, peel the tomatoes. Transfer to a
  blender or food processor, add the onion and garlic, and
  blend until smooth.

  In a large skillet, heat the oil until hot but not
  smoking. Add the tomato sauce and fry, stirring
  occasionally, until it changes color and is fully cooked.

  Add the bay leaf and enough of the reserved tomato cooking
  liquid to make a fairly thin sauce, then season to taste
  with salt. Keep hot until ready to serve.

  Make the chilies poblanos rellenos: Using fireproof tongs,
  roast the chilies over an open flame until the skin is
  completely blistered. Transfer to a plastic bag (or place
  in a bowl and cover with plastic wrap) and let steam for
  10 to 15 minutes to loosen the skins. Once they are cool
  enough to handle, peel the chilies and discard the skins.
  Using a small, sharp knife, make a lengthwise slit down
  one side of each chile and carefully remove the seeds.
  Stuff the chilies with cheese, dividing it evenly.

  Place all but 1 tablespoon of the flour in a small,
  shallow bowl. Carefully dredge the stuffed chilies in the
  flour, coating lightly and shaking off any excess.

  In a separate bowl, beat the 3 egg whites until soft peaks
  form. Carefully fold in the egg yolks, along with the
  reserved 1 tablespoon of flour, and season with salt.

  In a large skillet over moderate heat, heat the canola oil
  until hot but not smoking. Holding the flour-dusted
  chilies by their stems, dip them in the egg batter and
  then carefully lay them in the hot oil. Using a spatula or
  spoon, baste the chilies with the hot oil. Once the
  bottoms are golden brown, turn with a spatula and brown
  the other side. Transfer to a wire rack or paper
  towel-lined plate to drain.

  Serve the poblanos covered with the caldillo sauce and
  accompanied by rice and refried beans.

  by Chef Sergio Remolina; The Culinary Institute of America

  Epicurious | July 2012

  Yield: Makes 4 servings

  MM Format by Dave Drum - 15 December 2012

  Uncle Dirty Dave's Archives

MMMMM

... It's easier to change a man's religion than his diet. - Margaret Mead

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)