Printer Friendly

Chiles rellenos...with some big differences.

Chilies rellenos . . . with some big differences Different inside and out from traditional chilies rellenos (stuffed chilies), these lean and simple versions are grilled au naturel--in their skins. The result is lighter than the typical batter-coated, fried versions.

Without batter, the chilies' flavor is more pronounced. Use either cone-shaped poblano (ancho) chilies or slender tapering Anaheim (California or New Mexico) chilies. Both types are generally mild, but hotness can vary from chili to chili. The broader poblano is easier to fill and often holds more than the long Anaheims.

Both types are available in Mexican markets. Anaheims are available in supermarkets; straight, flat ones are easiest to fill.

Grilled Chilies Rellenos with Shrimp 8 to 12 fresh large Anaheim (6 to 6-1/2 in. long) or poblano chilies (4 to 4-1/2 in. long), rinsed 1 pound tiny cooked shelled shrimp 3/4 cup thinly sliced green onion Tomatillo salsa (recipe follows) 1 cup sour cream

Using a barbecue with a lid, place chilies on grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for only 2 to 3 seconds). Cook, uncovered, until blistered and slightly charred on one side, 2 to 3 minutes. Remove from heat. Peel off any blistered skin that comes free easily. Cut a slit down the length of cooked side of each chili. Scrape out seeds but leave chilies whole; if made ahead, cover and chill chilies overnight.

In a bowl, mix shrimp and green onion. Fill each chili plumply with the shrimp mixture, using all the filling.

Place chilies, slit side up, on grill 4 to 6 inches above a solid bed of medium coals (you should be able to hold your hand at grill level for only 4 to 5 seconds); put lid on barbecue and open drafts. Cook without turning until shrimp mixture is hot to touch, 5 to 7 minutes. With a wide spatula, transfer chilies to plates. Serve with salsa and sour cream. Makes 8 to 12 first-course servings, 4 entree servings.

Tomatillo salsa. Remove hulls and stems from 1/2 pound tomatilloes (8 medium-size). Coarsely chop tomatilloes and mix with 2 fresh jalapeno chilies, stemmed, seeded, and minced; 3 tablespoons minced fresh cilantro (coriander); 2 tablespoons lime juice; 1 clove garlic, pressed or minced; and salt to taste. (If made ahead, cover and chill up to 4 hours.)

Grilled Chilies Rellenos

with Onions and Cheese 8 to 12 fresh large Anaheim (6 to 6-1/2 in. long) or poblano chilies (4 to 4-1/2 in. long), rinsed 3 tablespoons butter or margarine 3 large onions, thinly sliced 1/2 cup golden raisins 3 to 4 tablespoons minced drained canned stemmed and seeded chipotle chilies in sauce, or minced seeded and stemmed fresh or canned jalapenos 1-1/2 cups (6 oz.) packed shredded jack cheese Tomato salsa (recipe follows)

Using a barbecue with a lid, place chilies on grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for only 2 to 3 seconds). Cook, uncovered, until blistered and slightly charred on one side, 2 to 3 minutes. Remove from heat. Peel off any blistered skin that comes free easily. Cut a slit down the length of cooked side of each chili. Scrape out seeds but leave chilies whole; if made ahead, cover and chill chilies overnight.

In a 12-to 14-inch frying pan, cook butter and onions over medium heat, stirring often, until onions are very limp and light gold, about 15 minutes. Stir in raisins and chipotle chilies to taste. Let cool; stir in cheese. (If made ahead, cover and chill up to overnight.) Fill whole chilies with onion mixture, using all the filling.

Place chilies, slit side up, on grill 4 to 6 inches above a solid bed of medium coals (you should be able to hold your hand at grill level for only 4 to 5 seconds); put lid on barbecue and open drafts. Cook without turning until filling is hot, 7 to 10 minutes. With a wide spatula, transfer to plates and offer with salsa. Makes 8 to 12 first-course servings, 4 entree servings.

Tomato salsa. In a bowl, mix together 1 large tomato, cored and coarsely chopped; 1/4 cup chopped onion; 1 to 1-1/2 tablespoons finely chopped drained stemmed and seeded canned chipotle chilies in sauce or stemmed seeded jalapeno chilies; 1 tablespoon white wine vinegar; and 1 clove garlic, pressed or minced. (If made ahead, cover, and chill up to 4 hours.)

Grilled Chilies Rellenos with Corn 8 to 12 fresh large Anaheim (6 to 6-1/2 in. long) or poblano chilies (4 to 4-1/2 in. long), rinsed 2 tablespoons butter or margarine 1 large onion, chopped 1 medium-size red bell pepper, stemmed, seeded, and chopped 2 cups corn kernels, fresh (cut from 2 to 3 large ears), or frozen, thawed 1 cup 1/2-inch cubes cheddar cheese Olive salsa (recipe follows)

Using a barbecue with a lid, place chilies on grill 4 to 6 inches above a solid bed of hot coals (you should be able to hold your hand at grill level for only 2 to 3 seconds). Cook, uncovered, until blistered and slightly charred on one side, 2 to 3 minutes. Remove from heat. Peel off any blistered skin that comes free easily. Cut a slit down the length of cooked side of each chili. Scrape out seeds but leave chilies whole; if made ahead, you can cover and chill chilies overnight.

In a 10- to 12-inch frying pan, combine butter, onion, and pepper. Stir over medium heat until onion is limp. Add corn, stirring, until corn is hot. Let cool. Stir in cheese. (If made ahead, cover and chill up to overnight.) Fill each chili plumply with corn mixture, using all the filling.

Place chilies, slit side up, on grill 4 to 6 inches above a solid bed of medium coals (you should be able to hold your hand at grill level for only 4 to 5 seconds); cover barbecue and open drafts. Cook, without turning, until cheese melts, 8 to 10 minutes. With a wide spatula, transfer chilies to plates. Serve with salsa. Makes 8 to 12 first-course servings, 4 entree servings.

Olive salsa. Stir together 2 tablespoons olive oil or salad oil; 3 tablespoons white wine vinegar; 1 clove garlic, pressed or minced; and 1/8 teaspoon crushed dried hot red chilies (optional). Stir in 1/4 cup thinly sliced green onion and 2 cans (about 2 oz. each) sliced olives, drained. (If made ahead, cover and chill up to 1 day.)
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:recipes
Publication:Sunset
Date:Aug 1, 1986
Words:1113
Previous Article:Second-story extension shelters the front entry.
Next Article:If you want pretty party cookies.
Topics:


Related Articles
Chilies rellenos? This is simpler. It's Guatemalan "hide and seek." (recipes)
Cooking with chiles.
Preserve your precious peppers properly.
The right stuff for chiles rellenos.
COOK'S CORNER: SAUCE'S FLAVOR WELL WORTH THE EFFORT.
April favorites: recipes from our readers, tested in Sunset's kitchen.
Chile season: visit northern New Mexico in September and you'll find a region steeped in tradition, local pride, and the smell of freshly roasted...
COOKBOOKS TO GET YOUR PARTY STARTED.
3 ways with Eggs; Essential to Easter hunts, they're a treasure in the kitchen too.
In season: Swiss chard.

Terms of use | Copyright © 2016 Farlex, Inc. | Feedback | For webmasters