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Chiles Rellenos Con Queso
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Cooked by: Chef / Ethnicity: Mexican cuisine / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Ingredients: 6 California Chiles * 3 California Chiles 1/2 Teaspoon(s) Green chili salsa 1 small Onion 1/8 Teaspoon(s) Quick grits 1 Tablespoon(s) Tomatoes; Medium, * 1/8 Teaspoon(s) Ground Cloves 1/2 Cup(s) Tomatillos; Cut Into Halves |
Directions: * California Chiles should be roasted and peeled.
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~- Prepare the tomato sauce and keep warm. Cut as small a slit as
possible in one side of each chile to remove seeds. Leave stems on.
Pat chiles dry with paper towels. Cut cheese into long thin sticks,
one for each chile. Place one stick in each chile, using more if
chiles are large. If chiles are loose and open, wrap around cheese
and fasten with toothpicks. Pour oil 1/4" deep in a large skillet.
Heat oil to 365øF. Beat egg whites in a clean medium bowl with clean
beaters until stiff. Beat egg yolks lightly in a small bowl and fold
into beaten egg whites. Roll chiles in flour, then dip in egg
mixture to coat. Fry in hot oil until golden brown, turning with a
spatula. Drain on paper towels. Serve immediately, topped with
tomato sauce. TOMATO SAUCE: Combine tomatoes, onion and garlic in a
blender or food processor and puree. Heat oil in a medium saucepan,
add tomato mixture. Cook 10 minutes, stirring occasionally. Add
broth, salt, chiles, cloves and cinnamon. Simmer gently for 15
minutes.
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Wash the chiles in water and discard the Choosing and cooking with chiles There are many types of chiles, ranging from mild to fiery hot. The degree
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Sprinkle adobo seasoning onto both sides of pork.
Combine juice, chiles and cilantro in large resealable plastic bag Add seasoned pork and seal bag. Marinate in refrigerator 30 minutes.
Remove pork from bag; discard marinade. Grill pork Mole poblano de dos chiles Prepare the chiles as described above in the recipe for Mole Poblano
Picante. Place the turkey and pork in a large kettle with enough salted
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reserving the stock. Dry the turkey and por Chayotes with corn and chiles In this dish, each vegetable beautifully complements the other. Serve as a
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Combine margarine, onion, garlic, and 2 tablespoons broth in Dutch
oven or similar large pot. Cook over medium heat, stirring
frequently, until onion is soft, 5 or 6 minutes. If liquid begins to
evaporate, ad Green chilies rellenos (stuffed green chili) Cut cheese into slices 1/2" thick and the length of the chili. Make a
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in hot oil or lard until golder bro Pollo con queso en tortilla Mix together flour, salt and baking powder. Cut in shortening
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little at a time, until dough leaves side of bowl and can be handled.
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**shredded (approx. 12 oz.)
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Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the
mozza Lazy chili rellenos Remove seeds from chiles. Stuff each with cheese strips. Place side by
side in shallow baking dish. Separately combine milk, eggs and salt,
mixing well. Pour over stuffed chiles. Bake at 350 degrees 50 to 60
minutes. This can be made ahead; Rice con queso Garnishes (optional): chopped black olives, onions, fresh parsley
Preheat oven to 350 degree F. Mix together rice, beans, garlic, onion, and
chilies. In a casserole, spread alternating layers of the rice-beans
mixture, ricotta cheese, and jac Chiles rellenos de queso Prepare tomato sauce; keep warm. Cut as small a slit as possible in one side of each chili to remove seeds. Leave stems on. Pat chilies dry with paper towels. Cut cheese into long thin sticks, one for each chili. Place one stick in each chili, using more Chile con queso * Use either Cheddar or Montery Jack Cheese (4 oz)
** Use 1 4-oz can of chopped green chiles, drained.
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~-- Heat all ingredients over low heat, stirring constantly, unti Arroz con queso Mix thoroughly all ingredients except 1 cup of the grated cheese. Pour mixture into well-greased crock-pot. Cover and cook on low setting for 6 to 9 hours. Just before serving, sprinkle with reserved
grated cheese. 6 to 8 servings (about 2-1/2 quarts)
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