Esta es una exhibición prevé de cómo se va ver la receta de 'Chevys' Three Cheese Chile Rellenos' imprimido.

Receta Chevys' Three Cheese Chile Rellenos
by Global Cookbook

Chevys' Three Cheese Chile Rellenos
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 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 :