Chile
Rellenos con Queso (Cheese)
(serves
4)
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Prepare 8 poblano chiles
(see Notes on Preparing Chile Rellenos). |
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For the filling, crumble: |
| 1/2 |
lb |
queso fresco |
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Stir in any or all of: |
| 1/4 |
c |
herbs, minced fresh
or dried |
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fresh lime juice |
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red or white onion,
chopped finely and rinsed in cold water |
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fresh garlic,
minced |
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Stuff the chiles, dip in
batter, and fry until evenly brown. |
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For a topping, warm over
low heat: |
| 2 |
c |
tomato juice |
| 2 |
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dried ancho chiles,
rinsed, seeds removed |
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When the chiles soften, puree
them with the tomato juice in a blender, in small batches to prevent disasters.
Simmer the resulting mixture on very low heat until ready to use. |
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Notes &
Variations:
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There are a million variations
on chile relleno fillings. Be creative!
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Queso fresco (fresh cheese) makes
an excellent filling for rellenos. You can substitute other Mexican cheeses
or use grated cheddar and/or Monterey jack.
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Try one of these herb combinations
or make up your own: oregano & parsley, basil & sage, fresh mint
& dried coriander, fresh cilantro and ancho seed powder (see Notes
on Preparing Chile Rellenos). Try adding raisins or chopped almonds.
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Alternate toppings include Guacamole,
warmed Roasted Tomatillo Salsa, and the
walnut-cream sauce of Chile Rellenos en Nogales.
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