Goat Cheese Corn Chili Rellenos Food

GOAT CHEESE & CORN CHILI RELLENOS

Steps:

• Combine tomatoes, 1/2 onion, 2 tablespoons oil, 1 clove garlic, vinegar, salt and black pepper in medium bowl; let salsa stand 15 minutes.
• Remove stems from poblano peppers by cutting each pepper about 1/2 inch from stem; remove seeds. Grill peppers over medium-hot coals until skins are charred on all sides. Place peppers in large resealable plastic food storage bag; seal. Let stand 5 minutes; remove skin. Grill corn over medium-hot coals 6-10 minutes or until tender, turning every minute; cut kernels from cob.
• Combine corn, cheeses, minced cilantro, remaining 1/2 onion and 1 clove garlic in medium bowl; mix well. Carefully fill each pepper with cheese mixture, making cut in side of pepper, if necessary. Secure opening with wooden pick. (Soak wooden picks in hot water for 15 minutes to prevent browning.) Brush peppers with remaining 1 tablespoons oil; grill over medium coals 1 minute per side until cheese melts. Serve with salsa. Garnish with cilantro sprigs.

BAKED HATCH CHILE RELLENOS

Steps:

• *Warning: Even mild Hatch chiles can be pretty warm before cooking, though they should mellow out during cooking.
• Wear disposable rubber gloves while handling, and wash your hands well with soap and warm water when you are done.
• Do not use hot Hatch chiles for this recipe unless you are a real chile-head!
• **Queso fresco in really too mild.
• Use the goat cheese even though it’s not authentic!
• Preheat oven to 350 degrees F.
• Spray a 9"x13" baking dish with nonstick spray.
• Melt butter in a large skillet over medium heat, and saute onion and garlic until soft.
• Add corn and salt and pepper to taste, and continue to saute until corn is done.
• Add cilantro, adjust seasoning, and set aside to cool.
• Place chiles in a heatproof bowl, pour boiling water over them, and allow to set for 15-20 minutes.
• Remove chiles from water, drain well, and wipe dry inside and out.
• Stuff chiles generously with corn mixture, pressing a piece of cheese into the center or filling.
• Place stuffed chiles in prepared baking dish, open side up.
• Stir sour cream to loosen, and pour over chiles, and bake until well heated through, about 20 minutes.
• Sprinkle with grated cheddar cheese, and return to over for an additional 10 minutes.
• Serve with Mexican rice, refried beans, and hot corn tortillas.

WHITE CORN CRUSTED CHILE RELLENO FILLED WITH ROASTED BEETS AND GOAT CHEESE WITH GRILLED VEGETABLE SALAD

Steps:

• In a mixing bowl, combine the above ingredients and mix well. Season with salt and pepper to taste, set aside.
• Mix together the beets, cheeses and cilantro and season with salt and pepper to taste. Stuff each pepper with approximately 3 tablespoons of the mixture. Batter lightly and dredge in the cornmeal. In a large frying pan, heat the oil to 370 degrees F. Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain briefly on paper towels. Serve hot with vegetables tossed in balsamic vinaigrette.
• Whisk together the vinegar and mustard in a small bowl. Slowly drizzle in the olive oil and season with salt and pepper to taste.

GRILLED CHILES RELLENOS WITH CORN, GOAT CHEESE, AND CILANTRO SAU

Steps:

• Prepare cilantro sauce. In food processor, mince cilantro and jalapeño very fine. Spoon in crema and salt, process again until well blended. Refrigerate until needed. (Sauce can be made 1 to 2 hours ahead, but after that the cilantro's vibrancy begins to fade.).
• Prepare filling, mixing together all ingredients in medium bowl. Cover and chill until needed. (Filling can be combined 1 day in advance, covered, and refrigerated.).
• Fire up grill, bring temperature to medium heat (4 to 5 seconds with hand test).
• Grill chiles uncovered 8 to 10 minutes, turning occasionally so that skin blackens and blisters all over. Place chiles briefly in plastic bag to steam as they cool.
• When chiles are cool enough to handle, peel them, wearing rubber gloves if your skin is sensitive. Slit each chile from end to end and remove any loose seeds. Don't remove seed pod or it will weaken chile walls. (Chiles can be prepared to this point a day ahead, covered, and refrigerated. Bring them back to room temperature before proceeding.).
• Stuff chiles with filling, bringing slit edges of each chile tightly back together. Spritz chiles with oil. Return chiles to grill, slit side down. Grill uncovered 5 to 7 minutes, turning once, until filling feels quite soft. Serve chiles hot with drizzle of sauce and garnish of chopped tomato.

DIANA DáVILA'S CHILES RELLENOS

Steps:

• Prepare the sauce: In a large bowl, toss plum and cherry tomatoes with 1 teaspoon salt. Use your hands to smush the tomatoes until their skins soften and break apart, then let sit for 20 minutes.
• Meanwhile, in large pot or Dutch oven, heat oil over medium heat. Add onion, garlic, sliced chiles and 1/2 teaspoon kosher salt. Cook, stirring occasionally, until vegetables are softened but not browned, 8 to 10 minutes. Stir in tomatoes and their liquid, bring to a simmer, and continue to simmer for 20 minutes.
• Stir in carrot juice, stock and 1/2 teaspoon salt, and simmer for another 20 minutes. The sauce should be thin and brothy. Use an immersion blender (or transfer mixture to a regular blender) and blend briefly; the mixture should still be somewhat chunky. Taste and season with more salt if necessary. (Sauce can be made up to 3 days ahead.)
• Make the filling: In a large skillet, heat the duck fat or oil over medium heat. Add the onion, apple, garlic and salt, and cook, stirring, until the apples and onions soften, 8 to 10 minutes. Stir in raisins, vinegar and brown sugar, and cook until reduced to a glaze, about 4 minutes.
• Stir in pork and red-pepper flakes, and use a metal spoon to break up the pork into pieces. Cook until pork is no longer pink and much of the liquid has evaporated, about 10 minutes. Raise the heat and let the pork take on a little color at the edges, 5 to 10 minutes longer. Remove from heat. (Filling can be made up to 3 days ahead.)
• Roast the poblanos: Heat the broiler, and line a rimmed baking sheet with foil. Arrange poblanos in an even layer, and broil until blackened on one side, 4 to 6 minutes. Turn over and blacken the other side, another 4 to 6 minutes, then transfer to a large heat-proof bowl. Cover and let steam until softened, 10 to 15 minutes.
• Peel the blackened skin off the poblanos, then cut a slit in one side of each pepper and remove seeds (keep the stems). Using paper towels to wipe away the skins and slippery seeds can help with this task.
• Stuff the poblanos with the filling, folding poblano seams together. Place flour on a plate, and gently roll stuffed peppers in flour to coat. Transfer to a rimmed baking sheet and freeze for 20 to 30 minutes. (Freezing is optional, but this will make them easier to fry.)
• Make the batter: Place egg yolks in a large bowl and beat until frothy. Place egg whites in the bowl of an electric mixer and whip to stiff peaks. Fold the egg yolks into the whites, along with a pinch of salt.
• Heat 1 1/4 inches of vegetable oil in a large skillet over medium heat (it's hot enough when a drop of batter sizzles in the oil). When hot, dip one pepper by its stem into egg batter, then transfer to hot oil. Fry until golden on all sides, about 3 to 4 minutes per side. Repeat with remaining peppers, making sure not to crowd the pan. Transfer fried peppers as they cook to a wire rack placed over a rimmed baking sheet, and immediately sprinkle with salt.
• When all the peppers are fried, reheat sauce. Lower peppers into sauce and simmer for 2 to 3 minutes, so the batter absorbs the sauce. Transfer to serving plates and spoon more sauce on top. Sprinkle with epazote, if using, and cilantro.

AUTHENTIC MEXICAN CHILI RELLENOS

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes.
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese.
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl.
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.