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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Peppers:
24 each medium Anaheim peppers
1/2 cup olive oil
Filling:
2 whole eggs
2 egg yolks
24 oz (6 cups) Ricotta cheese
20 oz (about 5 3/4 cups) Brie cheese, in 1/4 inch dice
8 oz (2 cups) Mozzarella or Monterey Jack cheese, grated
8 oz (2 cups) Asiago cheese, finely grated
1 cup cilantro, chopped
6 cups smoked chicken, julienned
Salt to taste
Black pepper to taste
Tabasco sauce to taste
Batter:
2 1/2 cups flour
Pinch of baking powder
1 tbsp salt
4 egg yolks
24 oz beer
4 egg whites
Tomatillo Sauce:
8 raw tomatillos, skin husks removed and roughly chopped
1 raw poblano chile pepper, roughly chopped
1/2 bunch fresh cilantro
2 tbsp lime juice
10 spinach leaves
Salt to taste
Pepper to taste
Oil for deep frying
12 sprigs cilantro
4 oz (1 cup) Asiago cheese, grated
Peppers: Toss Anaheim peppers in oil. Broil, turning occasionally, until blistered. Place in stainless steel bowl, cover tightly with plastic wrap and cool until cool enough to handle. Peel the peppers. Cut a slit down the length of the peppers. Carefully remove the seeds and vein. Set aside.
Filling: Whisk eggs and 2 eggs yolks until foamy. Add Ricotta cheese and mix thoroughly. With a rubber spatula, fold in the Brie cheese. Fold in the remaining filling ingredients, mixing thoroughly. Chill until very cold.
Batter: Combine flour, baking powder and salt in a mixing bowl. In another bowl, combine egg yolks and beer. Add to dry ingredients and stir gently to combine. Whip egg whites to medium peak. Fold in to batter mixture. Let rest one hour.
Sauce: Place all ingredients in a blender and blend until smooth. Set aside.
Final Preparation: Fill each pepper with cheese filling. Pour batter into flat container.
Heat oil in a deep fryer to 350 degrees. Dip each pepper in the batter, turning to coat completely. Drop peppers a few at a time into hot oil and deep fry for 4-6 minutes. Drain on paper towels. Pour 2 oz sauce on each of 12 serving plates. Place two peppers on sauce. Garnish with cilantro sprigs and Asiago cheese. Serve immediately.
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CHILES RELLENOS WITH CHEESE AND SMOKED CHICKEN
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Peppers:
24 each medium Anaheim peppers
1/2 cup olive oil
Filling:
2 whole eggs
2 egg yolks
24 oz (6 cups) Ricotta cheese
20 oz (about 5 3/4 cups) Brie cheese, in 1/4 inch dice
8 oz (2 cups) Mozzarella or Monterey Jack cheese, grated
8 oz (2 cups) Asiago cheese, finely grated
1 cup cilantro, chopped
6 cups smoked chicken, julienned
Salt to taste
Black pepper to taste
Tabasco sauce to taste
Batter:
2 1/2 cups flour
Pinch of baking powder
1 tbsp salt
4 egg yolks
24 oz beer
4 egg whites
Tomatillo Sauce:
8 raw tomatillos, skin husks removed and roughly chopped
1 raw poblano chile pepper, roughly chopped
1/2 bunch fresh cilantro
2 tbsp lime juice
10 spinach leaves
Salt to taste
Pepper to taste
Oil for deep frying
12 sprigs cilantro
4 oz (1 cup) Asiago cheese, grated
Peppers: Toss Anaheim peppers in oil. Broil, turning occasionally, until blistered. Place in stainless steel bowl, cover tightly with plastic wrap and cool until cool enough to handle. Peel the peppers. Cut a slit down the length of the peppers. Carefully remove the seeds and vein. Set aside.
Filling: Whisk eggs and 2 eggs yolks until foamy. Add Ricotta cheese and mix thoroughly. With a rubber spatula, fold in the Brie cheese. Fold in the remaining filling ingredients, mixing thoroughly. Chill until very cold.
Batter: Combine flour, baking powder and salt in a mixing bowl. In another bowl, combine egg yolks and beer. Add to dry ingredients and stir gently to combine. Whip egg whites to medium peak. Fold in to batter mixture. Let rest one hour.
Sauce: Place all ingredients in a blender and blend until smooth. Set aside.
Final Preparation: Fill each pepper with cheese filling. Pour batter into flat container.
Heat oil in a deep fryer to 350 degrees. Dip each pepper in the batter, turning to coat completely. Drop peppers a few at a time into hot oil and deep fry for 4-6 minutes. Drain on paper towels. Pour 2 oz sauce on each of 12 serving plates. Place two peppers on sauce. Garnish with cilantro sprigs and Asiago cheese. Serve immediately.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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