Jun. 7th, 2010

gallimaufryma: (Default)
This recipe is slightly adapted form the one found here

Baked Chiles Rellenos "casserole"

28 oz can of San Miguel whole poblano peppers
4 oz. Monterey Jack cheese with jalapenos (I used cheddar cheese)
2 cups cooked turkey (I used no meat and I would never use turkey  Ick!)
1/2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
3 eggs, separated, whites beaten to a stiff peak.
2/3 cup shredded cheddar

Lightly grease an 11x7 baking dish. (I think a 9x9 would work, as well, but I haven't tried that.)

If you want the red sauce, pour about 4 ounces of tomato sauce (plain) in the bottom of the dish. Sprinkle some chopped onion and minced garlic over the sauce, and add black pepper and cumin to taste. (I used about 1/4 of a medium onion, 2 cloves of garlic, about 1/2 tsp. cumin, and a little pepper.) (I used powdered garlic and onion and cumin, salt and black pepper because it was fast and easy)

Drain and rinse the chiles.  Cut them up one side, seed them, and open them flat.  Arrange in the baking dish.  (I find it easier to fill them before arranging them in the dish.)

Cut the cheese and chicken into 1/2-inch strips (I used shredded, again, easier).  Fill each chile with cheese and chicken strips.  Fold over edges of chiles and place seam-side down in dish (my peppers were all broken, mostly whole, but there was no seam side down, etc..

In a medium bowl, combine flour, baking powder, and salt.  In a small bowl, whisk the milk and eggs yolk.  Slowly add egg mixture to flour mixture, beating until smooth. Fold in egg whites beaten to a stiff peak.   Pour over prepared chiles.

Bake at 450 degrees for 15 minutes.  Remove from oven and turn off heat. Sprinkle shredded cheese over top and return to oven for one minute to melt cheese.

I served this with my homemade refried pinto beans

quick soak 1lb.

after 1 hour, drain, rinse, add new water. 
Bring to a boil with a good teaspoon or two of epazote, Mexican oregano, 6-8 garlic cloves, one chopped onion, 3 bay leaves and several pepper corns (which I picked out in the end...next time I'd probably leave them out or just use ground pepper), and one dried chile...red...I don't know the name.  Ancho?  could be.  It was bright red and big like an ancho once rehydrated.  Anyway, I deseeded the dried pepper and broke it into itty bitty pieces and added to the beans.  Boiled at med. heat for 1.5 hours.  stirred and mashed and immersion blended till smooth.  Cooked for another half hour whilst stirring contsantly at med then turned to low and let sit and stirred occasionally for a few hours.  YUM...oh, salt to taste. 

I also served it with Mexican Rice III from allrecipes.com



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