Monday, August 17, 2015

Baked Poblano Chiles with a Four Cheese Soufflé Filling and other Chile recipes

We eat a lot of Chiles in Texas. I've posted several recipes using Poblano Chiles. They're one of my favorites. The Poblano is a Mild Chile Pepper originating in the state of Puebla, Mexico.
It's referred to Ancho or Chile Ancho when it's dried. The most popular recipe using them is Chile Rellenos. I've added additional recipes at the end of this one that are on the Blog.

Here's what you'll need:
Preheat the oven to 350 degrees
A Sheet Pan lined with Parchment Paper.

4 Poblano Chiles (cut in half lengthwise through the stem.
Clean out the seeds and membrane.

2/3 C Whole Milk
1/2 C Diced Onion
1/8 tsp Nutmeg
Salt and Pepper to taste
2 TBS Butter
3 TBS Flour
3/4 C Grated Parmesan Cheese
2 oz. Ricotta Cheese
2 oz. Taleggio Cheese, cut into small chunks
3 oz. Gorgonzola Cheese, cut into small chunks.
2 Eggs, separated

Place the Chiles on the Sheet Pan and Roast them for 7 minutes.

In a saucepan on medium heat:
Salt and Pepper to taste.
Bring to a boil.
Remove and set aside.

In a small saucepan on medium heat:
Butter, heat until melted.
Whisk well.
Cook for a few minutes then add this to the Milk mixture.
Whisk well. It should begin to thicken.

Add all of the Cheeses:
Mix well with a wooden spoon.
Pour into a bowl and cover with plastic wrap. Set aside to cool for a few minutes.

In a medium bowl with an electric hand mixer:
Egg Whites
Beat to soft peak.

In another bowl:
Egg Yolks
Whisk well by hand.
Add to the Cheese sauce.
Mix well with a wooden spoon.

Gently fold in the Egg Whites by hand with a rubber spatula.
Divide the batter evenly among the Chiles.
Bake 25 minutes, until puffed and golden brown.

Peace in the Kitchen!

I love this concept for making Chiles Rellenos. Traditionally they are battered and deep fried. This easy recipe sort of makes them healthier by eliminating frying.
I'm definitely a fan of the recipe and will make it often. I think it would be a great dish to take to a Pot Luck, Family Gathering or a Church Supper.
I decided to simply re post Ree Drummond's original recipe with out any changes. This one is a keeper in my recipe file.
She uses canned Chiles and I believe I will too. It was one of the appealing parts of the recipe. Recommended are Ortega Fire Roasted Whole Green Chiles or Hatch Fire Roasted Whole Green Chiles. I would buy a few cans to keep in the pantry.
You could change the type of cheese, Pepper Jack, Emmenthal, Swiss, Queso Quesadilla or even Cheddar will all work. I prefer a white cheese for this recipe.
After making this recipe, I will probably use more Chiles the next time. I'll cover the entire bottom of the pan with Chiles and the same amount for the second layer.

Lazy Chiles Rellenos / Ree Drummond

  • 8 whole Roasted, Peeled, And Seeded Green Chiles
  • 1-1/2 C Monterey Jack Cheese, Grated
  • 5 whole Large Eggs
  • 2 C Whole Milk
  • Salt And Black Pepper To Taste
  • 1/2 tsp Paprika
  • 1/4 tsp Cayenne Pepper

Preheat oven to 325 degrees.
Mix together eggs, milk, salt, pepper, paprika and cayenne.
Cut chilies in half and add a single layer of chilies on the bottom of a 9 x 13-inch baking dish.
Top chilies with half the grated cheese.
Repeat with another layer of chilies and another layer of cheese.
Pour egg mixture all over the top.
Place into a larger baking dish or rimmed baking sheet. Pour in 1/2 inch of water and bake for 35 to 45 minutes, or until completely set.
Cut into squares and serve with warm corn tortillas!

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What a good looking finished dish

Tex - Mex Vegetarian Stuffed Poblanos:

  • 4 large poblano chiles
  • 1 Tbs. olive oil
  • 1 large onion, diced (2 cups)
  • 1 clove garlic, minced (1 tsp.)
  • 2 large portobello mushrooms, coarsely grated (4 cups)
  • 1 16-oz. can white hominy, rinsed and drained
  • 1 14.5-oz. can diced tomatoes
  • ⅓ cup  vegetable broth
  • 1 Tbs. Chipotle Chiles in Adobo Sauce, diced, 1 Tbs. sauce reserved (remember that Chipotle Chiles in Adobo Sauce are very spicy, adjust the amount according to your taste)
  • ¾ tsp. ground cumin
  • ¼ tsp. ground coriander
  • ½ cup chopped cilantro
  • ¼ cup lime juice
  • ¼ cup shredded Queso Quesadilla Cheese, (Monterey Jack or Pepper Jack cheese may be used if you can't get Queso Quesadilla)  Queso Quesadilla has a mild, creamy flavor. This cheese is great for melting as it does not separate into oil and solids when heated, like some cheeses do. It’s a staple in quesadillas, which are actually named after the cheese. It’s excellent for grilling or just snacking. And, of course, it’s a favorite in Mexican dishes.
1. Broil poblano chiles on a baking sheet 15 minutes, or until blackened, turning occasionally. Cool, remove skins. Cut a slit in side of each chile; remove seeds.
2. Heat oil in a Dutch oven over medium heat. Add onion and garlic, and sauté 5 minutes. Fold in mushrooms; cook 
2 minutes. Add hominy, tomatoes, broth, chipotle and reserved sauce, cumin, and coriander. Reduce heat to medium-low, and simmer 20 minutes. Remove from heat, and stir in cilantro and lime juice.
3. Preheat oven to 400°F. Prepare a 9'X13" baking dish with a Vegetable Cooking Spray.
4. Spoon 1 cup of the mushroom mixture into each poblano, and place them in the prepared baking dish. Sprinkle each chile with 
1 Tbs. cheese. Cover with foil, and bake 15 minutes.

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No introduction needed for this adaptation of a traditional Mexican Chile Rellenos recipe.

Poblano Chiles stuffed with Goat Cheese and Dried Apricots, served with my homemade Pico de Gallo

1 Large Poblano Chiles,  roasted, peeled and stems on. Directions for roasting, to follow.
2 Garlic Cloves, minced
6 oz. Goat Cheese, crumbled
3 oz. Grated Pepper Jack Cheese
1 TBS chopped Shallots
1 TBS chopped fresh Basil
1 TBS chopped fresh Cilantro
1 TBS chopped fresh Marjoram
1/2 C diced Dried Apricots
1/4 C chopped Pecans
Salt and Pepper to taste
1 Egg
2 TBS Heavy Cream
Yellow Cornmeal to dredge the Poblanos
Vegetable Oil for Frying
Pico de Gallo for a Garnish

Carefully cut open the Poblanos and remove the seeds. Remember to keep the stems intact.
Set aside.

In a large mixing bowl:
Goat Cheese
Pepper Jack Cheese
Season to taste with Salt and Pepper
Mix well with a wooden spoon.
Stuff the Chiles with the mixture.
Close them and refrigerate them for 30 minutes to 1 hour before frying.

In a large shallow bowl:
Heavy Cream
Whisk well.

In another large shallow bowl:
A Pinch of Salt
Whisk well.

In a 10" Cast Iron Skillet:
2" of Vegetable Oil.
Heat on Medium High.
When the oil is hot, dredge the Chiles in the Cream and then in the Cornmeal.
Place 2 of them at a time, in the Oil and fry until lightly browned.
Remove to a paper towel to drain and continue with the rest of the Chiles.

Serve with Pico de Gallo on the side.

Terry's Original Pico de Gallo Recipe:

Texans love homemade Pico de Gallo and today I found out why.
I went to the grocery store to get a small amount.

I didn't really need a lot for the recipe I was making.
It didn't look very good.
I bought fresh ingredients and made my own.

I didn't really have a recipe so here's what I did.

2 small Tomatoes, diced
1/2 of a medium sized Onion, diced
1/2 a bunch of Cilantro, chopped
2 medium Jalapenos, diced.
1 tsp Adobo Seasoning
Salt and Pepper to taste

Mix all ingredients together in a small bowl.

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Peace in the Kitchen!

During Winter I make a lot of soup. Here's a great Texas Chowder.

Green Chile and Potato Chowder

2 jalapenos
4 poblano peppers
1 TBS butter
1 onion, diced
2 cloves of garlic, minced
1/2 C chopped cilantro
2 pounds of potatoes, peeled, diced
4 C vegetarian chicken broth, chicken broth or vegetable broth
1/2 tsp cumin
1 1/2 C whole milk
1 C heavy cream
juice of 1 lime
salt and pepper to taste
Shredded Cheddar Cheese for garnish

Roast poblanos and jalapenos under a broiler for about 5 minutes on each side or until completely blackened.
Remove the jalapenos first, they will blacken sooner that the poblanos.
Place the  poblano peppers in a paper bag, or ziplock bag to steam for about 15 minutes.
Remove the stems from the jalapenos and dice them
After 15 minutes, remove the poblanos and rub the skin off.
Remove the stems and seeds dice them.

In a large pot on medium heat, melt the butter.
Add onions and saute for 10 minutes.
Add garlic for another minute.

Add to the pot:
Bring to a boil, reduce heat and simmer until the potatoes are tender.

Reserve 2 C of the soup and set aside
Puree the remaining soup until smooth
Add the reserved 2 cups to the puree

heavy cream
heat until warm

Squeeze in lime juice
Stir well

Top with shredded Cheddar Cheese and serve.

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I love the traditional Chile Relleno recipe from Mexico. I've also publish a very similar recipe for  Lazy Chile Rellenos from Ree Drummond.
This is just another version.

Easy Chile Relleno Squares:

3 C (12 oz.) shredded Monterey Jack Cheese
2 C shredded Queso Quesadillo Cheese
2 - (4 oz.) cans of Chopped Green Chiles, well drained
2 large Eggs
2 TBS Whole Milk
1 TBS Flour

Here's what you'll need:
1 - 8" X 8" baking pan sprayed with a vegetable cooking spray.
Preheat the oven to 375 degrees.

Evenly distribute half of each of the cheese in the pan.
Evenly distribute the diced green chiles over the cheese.
Sprinkle with remaining cheeses.

In a small bowl:
Whisk the Eggs
Whisk well.
Pour over the casserole.

Bake for 30 minutes.
Allow to cool slightly.
Serve warm.
Cut into squares to serve.

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Just another favorite Tex - Mex recipe.

Tex - Mex Chiles Rellenos Casserole:

Here's what you'll need:
1 - 9"X 13" Casserole Dish sprayed with a Vegetable Cooking Spray
Preheat the oven to 350 degrees

2 (1 lb. 11oz.) cans of Whole Green Hatch Chiles. Split the Chiles in half lengthwise.
8 oz. shredded Pepper Jack Cheese
8 oz. shredded Sharp Cheddar Cheese
2 large Eggs, beaten
1 (5oz.) can of Evaporated Milk
2 TBS Flour
2 TBS Adobo Seasoning
1/2 C Heavy Cream
1- 8oz.) can Tomato Sauce

Layer the Casserole:
1/2 of the Chiles
1/2 of the Pepper Jack Cheese
1/2 of the Cheddar Cheese
Remaining Chiles

In a small bowl:
Adobo Seasoning
Whisk well.
Pour evenly into the dish.
Bake for 25 minutes.
Cover the top with the Tomato Sauce and return to bake for an additional 15 minutes.

Remove from the oven and sprinkle with all of the remaining cheese.
Serve Hot!

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I love Hatch Chiles and we always have them in our freezer. We have an annual Hatch Chile Festival at one of our local Markets. During the Festival there's a Hatch Chile Recipe contest and I enter it every year. I've been a finalist several times. I usually enter a sweet recipe. I like the combination of chocolate and hatch chiles. I've also entered a few savory recipes.
This may be this year's entry. I love this Pie. We eat a lot of chiles in Texas.

Hatch Chile Pie with Cornmeal Crust:

Here's what you'' need:
Preheat the oven to 350 degrees
1 - 10" Springform Pan. It can also be made in a  10" Cast Iron Skillet.
Aluminum Foil
Dried Beans or Pie Weights

Crust ingredients:

1 1/3 C Cornmeal
2/3 C Flour
1/2 tsp Salt
1/2 C Crisco Shortening
1/4 C Cold Water

Filling ingredients:

1 1/2 C Heavy Cream
1 1/2 C Whole Milk
4 Complete Eggs, beaten
3 Egg Yolks, beaten
1/4 tsp Salt
1/8 tsp tsp Pepper
1/8 tsp Nutmeg

1 C  shredded Queso Quesadilla Cheese
4 Fresh Hatch Chiles, not roasted. Seeded, deveined, cut them in half and julienne into 1/4" strips.

Crust preparation:

In a large mixing bowl:
Whisk well.
Cut in the Crisco with a pastry knife.
Add Cold Water and blend well until a dough forms.

Wrap it in plastic wrap and refrigerate for 30 minutes.

On a lightly floured surface:
Roll out the dough into a circle big enough to fit the bottom and sides of the pan.
Pressing it gently to fit.
Trim off the excess dough on the top with a rolling pin rolled across the top of the pan.
Cut a piece of Aluminum Foil to fit the bottom of the pan and cover the dough.
Weight it down with Dried Beans or Pie Weights.
Bake 15 - 20 minutes.
Remove weights and foil.
Continue baking for an additional 15 - 20 minutes until golden brown.

Remove the pan, set aside and leave the oven on.

Filling preparation:

In a large mixing bowl:
Heavy Cream
Whole Eggs
Egg Yolks
Whisk well.

Evenly sprinkle the cheese on the bottom of the pie shell.
Arrange the Julienned strips of Chiles over the Cheese.
Pour the filling into the pan.
Bake for 40 minutes, until the custard sets.
Remove to a rack and cool completely, for at least an hour.
Release the sides of the Springform pan.
Transfer the Pie to a serving platter and slice to serve.

Peace in the Kitchen!

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