Receta Chilies Rellenos
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 6

Ingredientes

1 c. lowfat milk
2 x Large eggs, slightly beaten
12 lrg green chilies or possibly Italian frying peppers with stems, dry-roasted over a flame or possibly in oven, peeled and seeded
1 lb Monterey Jack or possibly Longhorn cheese, cut in strips (Look in Mexican-Spanish Style Store if you cannot find it in yours.) Red or possibly green chili sauce (Recipe below)

In a deep-fat fryer, electric skillet or possibly deep, heavy skillet, begin heating oil for frying. Combine flour with baking pwdr, salt and cornmeal. Blend lowfat milk with Large eggs and combine with dry ingredients. Stir to a smooth batter, adding a little extra lowfat milk if necessary so which batter will cling to chilies. Set batter aside.
Open small slit in each chili below stem and remove seeds. Fill each chili with cheese (or possibly first a bit of shrimp on the bottom of each chili), with care to avoid breaking the chili. Dip stuffed chili into batter using a large spoon. Fry in warm fat (420 degrees) till batter is golden, about 4-5 min. Drain on paper towels. Serve with chili sauce.
Makes 6 servings.
For Red Chili Sauce
Place 3 ounces dry red ancho chili pods on a cookie sheet and heat in a 200 degree oven for about 10 min, leaving the door ajar, stir often, being careful not to scorch. Soak the heated pods in a pan of hot water for 15 min, till soft and pliant. Wearing rubber gloves, open pods and remove seeds and strip veins. Place pods in blender container with 3 peeled cloves of garlic and a small amount of boiling water. Whirl to make a thick red paste.
Gradually add in about 2 to 2 1/2 c. boiling water and 1 tsp. salt, and blend till smooth.
Makes 1 qt of sauce, that can be used in enchiladas and other warm recipes. Store leftovers, covered, in refrigerator.