Post by bee on Jun 27, 2007 5:11:21 GMT -5
Chiles Rellenos
8 medium-size cubano chiles, Italian frying or poblano peppers (look for ones that are uniform and straight)
4 ounces Monterey Jack cheese
4 eggs, separated
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/3 cup vegetable oil
1 can (10 ounces) prepared enchilada sauce
Sour cream, if desired
1. Place chiles directly onto grate of gas burner over medium-high heat. Blacken chiles, turning frequently, about 5 minutes total. (Or blacken under a broiler.)
2. Transfer chiles to a bowl; cover with plastic wrap. Let rest 5 minutes to soften. Uncover and cool to room temp. Peel skin from chiles, using a paper towel to help strips of skin separate from chile.
3. With small knife, cut a slit down long side of chiles. Remove seeds and membranes, trying not to tear chiles.
4. Cut cheese into 16 thin slices. Tuck 2 slices into each chile and secure opening with toothpick.
5. Beat whites, salt and cream of tartar to stiff peaks. Fold in yolks.
6. Heat oil in a large skillet over medium-high heat. Dip one chile into egg mixture, then transfer to hot oil. Repeat with two to three more. Cook about 4 minutes, turning on all sides. Repeat with remaining chiles, keeping cooked chiles warm in 200 F oven.
7. Heat enchilada sauce in a small saucepan or in microwave. Transfer hot chiles to a serving platter and top with sauce and sour cream, if desired.
Note: To save time, use canned whole green chiles instead of prepping your own.
Makes 4 servings (2 chiles per serving)
Prep: 15 minutes.
Cook: 4 minutes per batch
Roast: 5 minutes
Source: Family Circle
www.familycircle.com
8 medium-size cubano chiles, Italian frying or poblano peppers (look for ones that are uniform and straight)
4 ounces Monterey Jack cheese
4 eggs, separated
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1/3 cup vegetable oil
1 can (10 ounces) prepared enchilada sauce
Sour cream, if desired
1. Place chiles directly onto grate of gas burner over medium-high heat. Blacken chiles, turning frequently, about 5 minutes total. (Or blacken under a broiler.)
2. Transfer chiles to a bowl; cover with plastic wrap. Let rest 5 minutes to soften. Uncover and cool to room temp. Peel skin from chiles, using a paper towel to help strips of skin separate from chile.
3. With small knife, cut a slit down long side of chiles. Remove seeds and membranes, trying not to tear chiles.
4. Cut cheese into 16 thin slices. Tuck 2 slices into each chile and secure opening with toothpick.
5. Beat whites, salt and cream of tartar to stiff peaks. Fold in yolks.
6. Heat oil in a large skillet over medium-high heat. Dip one chile into egg mixture, then transfer to hot oil. Repeat with two to three more. Cook about 4 minutes, turning on all sides. Repeat with remaining chiles, keeping cooked chiles warm in 200 F oven.
7. Heat enchilada sauce in a small saucepan or in microwave. Transfer hot chiles to a serving platter and top with sauce and sour cream, if desired.
Note: To save time, use canned whole green chiles instead of prepping your own.
Makes 4 servings (2 chiles per serving)
Prep: 15 minutes.
Cook: 4 minutes per batch
Roast: 5 minutes
Source: Family Circle
www.familycircle.com
