Goat Cheese And Mushroom Chiles Rellenos With Red Chile Sauce Recipes

Steps:

• Preheat oven to 425 degrees F.
• In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season with salt and black pepper.
• Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.
• Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.

Steps:

• DO AHEAD (if desired)!! Can be made one day ahead. Cover and chill. Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose paper bag and let steam 10 minutes. Using small knife, scrape off blackened skin, taking care not to tear chiles. Carefully cut slit in each chile, from stem end to tip. Remove seeds, keeping chile intact. Melt butter in heavy large skillet over medium-high heat. Add shallot and thyme. Saute until shallot is translucent, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Saute until mushrooms are browned, about 7 minutes. Add Sherry and stir until almost dry, 1-2 minutes. Refrigerate mixture 10 minutes. Add goat cheese and cilantro. Stir to incorporate. Place 1 piece Monterey Jack lengthwise on each chile. Divide mushroom mixture among chiles; press openings to seal. DO AHEAD (if desired)!! Can be made one day ahead. Cover and chill. Preheat oven to 450. Generously brush rimmed baking sheet with oil. Whisk flour and cornstarch in shallow bowl. Brush chiles with egg white; roll in flour mixture to coat. Transfer to prepared sheet. Bake chiles until browned and Jack cheese melts, about 8 minutes per side. Ladle 1/4 cup of salsa (or red chile sauce) onto each plate. Garnish with avocado, sour cream, and additional cheese.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.

Steps:

• Remove seeds and membranes from peppers. Stuff each pepper with a strip of cheese.
• In a small bowl combine milk, the 1 cup flour, egg, baking powder, baking soda, salt and canola oil; mix well to make a batter.
• Pour enough oil in heavy frying pan to reach 1 inch in depth and heat over medium-high heat. Roll each pepper in the remaining flour and dip in the batter. Fry until lightly browned on both sides.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
• Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
• To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
• Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
• To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
• Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

Steps:

• Cut a slit lengthwise in each chile and carefully scoop out the seeds and ribs.
• In a medium bowl, combine the beans, cheese, raisins, salsa, and chili powder.
• Stuff the peppers with the filling.
• Heat grill to medium.
• Place peppers on grill and cook, turning frequently, until they are soft and the cheese has melted.

Steps:

• Prepare cilantro sauce. In food processor, mince cilantro and jalapeño very fine. Spoon in crema and salt, process again until well blended. Refrigerate until needed. (Sauce can be made 1 to 2 hours ahead, but after that the cilantro's vibrancy begins to fade.).
• Prepare filling, mixing together all ingredients in medium bowl. Cover and chill until needed. (Filling can be combined 1 day in advance, covered, and refrigerated.).
• Fire up grill, bring temperature to medium heat (4 to 5 seconds with hand test).
• Grill chiles uncovered 8 to 10 minutes, turning occasionally so that skin blackens and blisters all over. Place chiles briefly in plastic bag to steam as they cool.
• When chiles are cool enough to handle, peel them, wearing rubber gloves if your skin is sensitive. Slit each chile from end to end and remove any loose seeds. Don't remove seed pod or it will weaken chile walls. (Chiles can be prepared to this point a day ahead, covered, and refrigerated. Bring them back to room temperature before proceeding.).
• Stuff chiles with filling, bringing slit edges of each chile tightly back together. Spritz chiles with oil. Return chiles to grill, slit side down. Grill uncovered 5 to 7 minutes, turning once, until filling feels quite soft. Serve chiles hot with drizzle of sauce and garnish of chopped tomato.

Steps:

• Combine tomatoes, 1/2 onion, 2 tablespoons oil, 1 clove garlic, vinegar, salt and black pepper in medium bowl; let salsa stand 15 minutes.
• Remove stems from poblano peppers by cutting each pepper about 1/2 inch from stem; remove seeds. Grill peppers over medium-hot coals until skins are charred on all sides. Place peppers in large resealable plastic food storage bag; seal. Let stand 5 minutes; remove skin. Grill corn over medium-hot coals 6-10 minutes or until tender, turning every minute; cut kernels from cob.
• Combine corn, cheeses, minced cilantro, remaining 1/2 onion and 1 clove garlic in medium bowl; mix well. Carefully fill each pepper with cheese mixture, making cut in side of pepper, if necessary. Secure opening with wooden pick. (Soak wooden picks in hot water for 15 minutes to prevent browning.) Brush peppers with remaining 1 tablespoons oil; grill over medium coals 1 minute per side until cheese melts. Serve with salsa. Garnish with cilantro sprigs.

Steps:

• Preheat oven to 350°. In a large skillet, heat butter over medium-high heat. Add peppers and onion; cook and stir until peppers are tender, 4-6 minutes., Stir in flour and seasonings until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 1 minute. Stir in cream cheese until blended. Add pepper jack, chicken and green chiles; heat through, stirring to combine. Transfer to a greased 11x7-in. baking dish., Prepare cornbread batter according to package directions. Spread over chicken mixture. Bake, uncovered, until golden brown and a toothpick inserted in topping comes out clean, 35-40 minutes. Let stand 10 minutes before serving.