RECIPES WITH POBLANO CHILES RECIPES

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STUFFED POBLANO CHILES ("CHILES RELLENOS") RECIPE ...



Stuffed Poblano Chiles ("Chiles Rellenos") Recipe ... image

Provided by Marcela Valladolid

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 12

5 red plum tomatoes, cored and coarsely chopped
1 garlic clove, minced
1/3 cup chopped white onion
1 tablespoon olive oil
Salt and freshly ground black pepper
1 1/2 cups Monterrey Jack cheese
1 tablespoon dried oregano
6 poblano chiles, charred, seeded, and deveined *see Cook's Note
3 egg whites, at room temperature
1 egg yolk, at room temperature
All-purpose flour, for dredging
Vegetable oil, for frying

Steps:

  • Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste. 
  • Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute. 
  • In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels. 
  • Arrange the chiles on a serving platter, spoon the sauce on top and serve.

CHILES EN NOGADA RECIPE - FOOD NETWORK



Chiles en Nogada Recipe - Food Network image

Provided by Food Network

Categories     side-dish

Total Time 1 hours 30 minutes

Cook Time 1 hours 30 minutes

Yield 4 servings

Number Of Ingredients 23

1 tablespoon vegetable oil
2 skinless, boneless chicken breasts, diced 
2 teaspoons diced onion  
1 teaspoon diced apple  
1 teaspoon diced dried apricots  
1 teaspoon dried cranberries  
1 teaspoon diced pear  
1 teaspoon raisins  
1 clove garlic, minced  
2 teaspoons tomato paste  
1 cup dry white wine  
Sugar 
Salt and freshly ground black pepper
4 poblano peppers, roasted and peeled  
1 shallot, minced
1/2 tablespoon vegetable oil  
1 clove garlic, minced  
1 cup dry white wine  
2 cups heavy cream  
1/3 cup almonds, ground  
Salt and freshly ground black pepper
1 teaspoon fresh cilantro leaves, for garnish 
1 teaspoon pomegranate seeds, for garnish

Steps:

  • For the chiles: In a medium saute pan over medium heat, heat the vegetable oil. Add the chicken and cook until it starts to turn white, about 5 minutes. Add the onions and cook until translucent, about 5 minutes. Add the apples, apricots, cranberries, pears, raisins and garlic and cook for 2 minutes. Stir in the tomato paste and cook for 2 more minutes. Add the wine and simmer until the chicken is tender, about 5 minutes. Season with sugar, salt and pepper, and then remove from the heat.
  • Stuff each roasted poblano pepper with one-quarter of the chicken mixture and set aside.
  • For the sauce: In a medium saute pan over medium-low heat, cook the shallots in the vegetable oil until translucent, about 3 minutes. Add the garlic and cook until it turns a light caramel color, about 5 minutes. Add the wine and simmer until it is almost completely evaporated, about 15 minutes. Add the heavy cream and simmer until reduced by half, about 15 more minutes. Stir in the almonds and season with salt and pepper.
  • To serve, place each stuffed poblano pepper on a plate and top with 2 tablespoons sauce. Garnish with the cilantro and pomegranate seeds.

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CHILES EN NOGADA RECIPE - FOOD NETWORK
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