Text 12854, 76 rader
Skriven 2014-05-02 06:51:18 av Dave Drum (1:261/38)
Ärende: Chile 6141
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MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chilies Rellenos Con Queso (Syd)
 Categories: Cheese, Latino, Chicken
      Yield: 4 Servings

      8 oz (2 cans) whole green chilies
           - drained
    1/2 lb Monterey Jack cheese
      4 lg Eggs
           Flour for coating chilies
      4 tb Flour
           Oil for frying; 2" deep in
           - pan

MMMMM--------------------- SAUCE INGREDIENTS--------------------------
      1 sm Onion; chopped
      1 cl Garlic; crushed
      1 ts Oil
      1 c  Tomatoes; whole
      2 c  Chicken broth
           Salt & pepper
           Oregano

  This is enough sauce for six to eight chilies.

  Cut the cheese into pieces about 1/2" square and 2 1/2"
  long. Stuff each chile with one piece of the cheese. Roll
  each chile in flour until well coated.

  Make a batter by beating the whites of the four eggs until
  they are stiff. It is very important to use a clean mixing
  bowl and beaters to ensure having a nice stiff batter,
  this sounds unimportant but it will make the difference
  between OK and GREAT final product.

  Beat the yolks lightly, fold the yolks into the whites and
  then fold in the four T of flour. Drop the stuffed and
  floured chilies into the batter one at a time. Pick up
  each with a spoon and transfer to a saucer; then slide
  from saucer into about 1 1/2" of moderately hot oil in
  your largest frying pan.

  This is also important since it will help keep the batter
  on the chile and make for a nice presentation. Baste with
  hot oil or they may turtle before you want them too. Fry
  until golden brown on each side. I do four or five at a
  time.

  Drain the chilies on absorbent paper towels and let them
  stand. Don't worry if the nice puffy coating deflates, it
  will puff up again when heated in the thin sauce before
  serving.

  Prepare thin sauce by cooking onion and garlic until
  wilted, in oil. Add tomatoes and press through a strainer.
  Press canned tomatoes through a strainer and combine with
  onion and garlic. Put in a pot and bring to a boil. Season
  to taste with salt, pepper and oregano.

  At serving time, heat the chilies in the boiling thin
  sauce for about five minutes and they are ready to serve
  with some of the reserved sauce. If you enjoy Chile
  Rellenos in a restaurant and would like to fix them at
  home give this recipe a try.

  From: Syd's Cookbook.

  Uncle Dirty Dave's Archives

MMMMM

... Let not the sands of time get in your lunch -- National Lampoon

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 * Origin: Prism bbs (1:261/38)