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Receta Chevys' Three Cheese Chile Rellenos

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Raciónes: 4

Ingredientes

Cost per serving $1.40 view details
  • 1 1/2 c. shredded Cheddar
  • 1 1/2 c. shredded Monteray jack
  • 1 c. queso fresco plus additional for garnish - (a fresh white cheese sold in the store, if not available can substitute farmer cheese or possibly feta cheese)
  • 6 x Large eggs
  • 1/4 c. flour plus
  • 2 c. flour for dredging
  • 8 x poblano chiles - (abt 5" long) roasted, peeled Canola oil for frying
  • 1 Tbsp. extra virgin olive oil
  • 1 tsp chopped garlic
  • 3/4 c. minced onion
  • 3 c. minced tomatoes
  • 2 tsp tomato paste
  • 1 1/2 tsp chipotle puree
  • 1 tsp salt
  • 1 tsp chopped fresh oregano

Direcciones

  1. Combine the 3 cheeses in bowl and chill.
  2. Separate the Large eggs into separate mixing bowls. Beat the whites on high speed till soft peaks form; add in the 1/4 c. flour and mix for 10 seconds. Add in the yolks and mix at medium speed for 10 seconds. Using a large rubber spatula finish incorporating the yolks by folding them in. Cover and chill till ready to batter the rellenos.
  3. Make a cut down the length of the chiles, gently open chiles and hold under cool running water to rinse away the seeds. Pat dry with paper towels. Gently press about 1/3 c. of the cheese mix into an oval shaped ball and place inside one of the chiles. Using a wooden toothpick "sew" the seam of the chile shut. Repeat till all chiles are filled.
  4. Place the flour on a plate. Gently roll the stuffed chiles in the flour to coat. Dip into egg mix and coat completely.
  5. Line another plate with paper towels. Fill a heavy skillet with 3 to 4 inches of the oil and heat over high till oil sizzles when a healthy pinch of flour is dropped in. Add in the stuffed chiles and fry one at a time. When chiles are light golden, turn them to brown the other side. Remove with tongs and transfer to paper towel lined plate to drain.
  6. To serve: Place 2 rellenos on each plate and remove the toothpicks and throw away. Spoon the Ranchero Sauce over the rellenos and sprinkle the cheese over.
  7. For the Ranchero Sauce: Heat the oil over medium heat. Add in the garlic and onion and saute/fry till soft. Add in the rest of the ingredients, increase the heat to medium-high, and bring to a boil. Once boiling, decrease the heat to low and simmer for ten min. Remove from heat and let cold. Transfer to an airtight container and chill for up to 3 days. To use, heat slowly over low heat. If necessary, thin with 1 Tbsp. of chicken stock.
  8. This recipe yields 4 servings.
  9. NOTES :

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Nutrition Facts

Amount Per Serving %DV
Serving Size 315g
Recipe makes 4 servings
Calories 567  
Calories from Fat 227 40%
Total Fat 25.65g 32%
Saturated Fat 11.85g 47%
Trans Fat 0.0g  
Cholesterol 357mg 119%
Sodium 977mg 41%
Potassium 522mg 15%
Total Carbs 56.19g 15%
Dietary Fiber 3.6g 12%
Sugars 5.13g 3%
Protein 27.68g 44%
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