*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Sunday, May 05, 2024 12:14 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Main Course » Corn & Cheese Chiles Rellenos
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Corn & Cheese Chiles Rellenos recipe to your favorite Save to favorite   Discuss Corn & Cheese Chiles Rellenos recipe Write a comment   Print Corn & Cheese Chiles Rellenos recipe Print this recipe   Email Corn & Cheese Chiles Rellenos recipe to friend Email this recipe
  Corn & Cheese Chiles Rellenos
  Category: Main Course
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 209
Ingredients:

MMMMMFOR THE CHILES

12 Poblano Chiles
8 oz Grated cheddar cheese
8 oz Monterey jack cheese, grated
1/2 cup Whole kernel corn
2 tsp Dried basil
1 tsp Dried oregano
Pepper

MMMMMFOR THE BATTER

6 large Eggs, separated
2 tbsp Flour
2 tbsp Baking powder
1 pinch Salt
Flour
Red chile sauce
Fresh Cilantro sprigs
Corn oil
Instructions:
1. Preheat the broiler.

2. Arrange the Poblano chiles in a single layer on a baking sheet.
Broil until charred on all sides. Wrap in a plastic bag and cool.

3. Peel the skins from the chiles, and carefully make a slit in one
side of each chile. Remove and discard the seeds, rinse the chiles,
and pat dry.

4. Combine the two cheeses, corn, basil and oregano in a medium bowl.
Season this filling with pepper. Gently stuff each chile with 2-3
tablespoons of the filling, depending on the size of the chile.

5. Pour corn oil to a depth of 1" in a very large, heavy saucepan or
deep skillet. Heat the oven to 350F.

6. Beat the egg yolks in a medium sized bowl until slightly
thickened. Use clean, dry beaters to beat the egg whites in a large
bowl until stiff but not dry. Fold the egg yolks along with the
flour, baking soda, and salt into tht egg whites. Place additional
flour in a flat dish.

7. Roll each chile in flour to coat. Working in batches, dip each
chile into the batter. Fry until golden brown (about 2 minutes per
side.)

8. Transfer to paper towels using a slotted spoon. Place 1/4 cup of
the red chile sauce on each serving plate, and top the sauce with 2
chiles rellenos. Garnish with cilantro sprigs. Serve hot!

Source: Andy Biegel, Culinary Connection BBS and hub of Kook-Net
Typed in MM format by Linda Fields, Cyberealm BBS and home of
Kook-Net Watertown, NY 315-786-1120
Rate this recipe:  
Featured Recipe
» Apple Spritzer
Category: Drinks
Hits: 237
Rating:rating: (3)(3)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com