SQUASH BLOSSOM CHILE RELLENO WITH WALNUT CREAM SAUCE
Poblano chiles are stuffed with a chorizo and squash blossom saute, then deep fried and served with a walnut cream sauce.
Provided by Diana71
Categories World Cuisine Recipes Latin American Mexican
Time 4h25m
Yield 12
Number Of Ingredients 18
Steps:
- Place walnuts into a bowl and cover with milk; soak in the refrigerator 3 to 4 hours to overnight.
- Drain walnuts and place into a food processor. Add queso fresco, sour cream, sugar, and cinnamon. Puree until completely smooth. Add milk to the food processor as necessary to make creamy. Set sauce aside.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place poblano peppers onto the prepared baking sheet.
- Broil peppers in the preheated oven until skins blacken and blister, about 10 minutes, making sure to turn peppers halfway through cooking time. Remove from the oven and place peppers directly into a plastic resealable bag. Seal and allow to sit and steam for 15 minutes.
- Remove skins from peppers carefully by scraping them using a spoon or your fingers. Cut a slit down the long side of each pepper. Remove and discard seeds and veins and set peppers aside.
- Heat a skillet over medium heat. Saute chorizo in the skillet for 2 to 3 minutes. Add squash blossoms and continue cooking until meat is browned and crumbly and blossoms are wilted, 5 to 7 minutes. Stir in black beans and corn; cook 1 to 2 minutes more. Turn off heat and mix in Mexican cheese.
- Stuff peppers carefully with chorizo mixture, making sure not to overstuff so that peppers can be closed completely. Set aside.
- Place egg whites and yolks into 2 separate bowls. Whisk 1 tablespoon flour into yolks to make a paste. Beat egg whites using an electric mixer until stiff peaks form. Fold beaten egg whites into yolk mixture very gently to preserve volume of egg whites.
- Place 1 cup flour onto a plate. Dredge stuffed peppers into flour, covering all sides completely. Dip flour-covered stuffed peppers into egg mixture; entire peppers should be completely covered.
- Heat oil in a deep-fryer or a deep, heavy pan to 350 degrees F (175 degrees C).
- Deep-fry each pepper in the hot oil until golden, 2 to 4 minutes. Transfer to a wire rack to drain grease.
- Place cooked poblanos onto plates; pour walnut sauce over. Top with pomegranate seeds and cilantro. Serve.
Nutrition Facts : Calories 647.3 calories, Carbohydrate 21.7 g, Cholesterol 109.3 mg, Fat 53.7 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 17.8 g, Sodium 721.2 mg, Sugar 5 g
OLE! CHILE RELLENO SAUCE
My chile relleno sauce recipe for Recipe #327822. Photo credit: Photo 2 was taken by Chef #61569, Rinshinomori.
Provided by The Spice Guru
Categories Sauces
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- HEAT 1/3 cup corn oil in a medium saucepan over medium-low heat; CHOP 1 medium onion together with 4 cloves of garlic in a food processor; SAUTE the onion and garlic mixture in the corn oil until translucent and golden, and almost caramelized.
- ADD 1/3 cup flour to the saute mixture; STIR the mixture as it cooks, until it is deep golden in color (mixture will be paste-like).
- PLACE into the large bowl of a food processor enough fresh ripe Roma tomatoes to yield approximately 1 1/2 cups pureed, and one stem-removed seeded fresh jalapeno pepper; PROCESS both until pulverized.
- TRANSFER the sauteed onion and garlic roux from the saucepan into the bowl of the food processor with the tomatoes and jalapeno, submerging the into the pulverized mixture first.
- PROCESS until all ingredients until finely pureed.
- POUR pureed mixture into the same medium saucepan.
- STIR in 5 cups water, 2 teaspoons salt, 1 1/2 teaspoons crushed Mexican oregano (crush between fingers) 1/4 teaspoon finely ground black pepper, and 1 small bay leaf.
- BRING mixture to boiling while whisking; REDUCE heat to medium and cook for about 45 minutes, whisking occasionally, or until desired consistency is reached; COVER slightly vented so steam can escape; KEEP sauce warm over lowest heat, whisking occasionally until served, or reheat and stir before serving.
- POUR a small pool of warmed sauce onto chile relleno serving plate; PLACE chile relleno over sauce; TOP chile relleno with additional sauce; GARNISH as desired; SERVE.
- SNAP your fingers and shout,"OLE!".
Nutrition Facts : Calories 229.3, Fat 18.5, SaturatedFat 2.4, Sodium 1177.2, Carbohydrate 15, Fiber 2.1, Sugar 3.2, Protein 2.3
RED SNAPPER IN SQUASH BLOSSOM SAUCE
Steps:
- In a saucepan, add the butter, the onion, garlic and epazote and cook until the onion is transparent. Add the squash blossoms and cook until the flowers wilt. Place the flowers and the sauce in a blender, add the cream and salt and pepper. Blend well and return a sauce to the saucepan and warm up.
- Preheat the oven to 350 degrees F:
- Place the red snapper fillets on an oven tray. Add salt and pepper. Cook in the oven for 15 minutes or until opaque and firm.
- Garnish and side dish:
- In a saucepan, add the butter and melt. Add the huitlacoche, the corn.and salt and pepper, to taste. In another saucepan fry the squash blossoms in hot vegetable oil.
- Assembly:
- On a large plate, place 1/4 cup of the sauce, add the snapper on top and garnish with fried squash blossoms on top of the snapper fillet. Add a side of the corn and huitlacoche mixture.
EASY CREAM WALNUT SAUCE FOR RAVIOLI
I got this from my pasta cookbook, almost any kind of nut will work in this but walnuts are the one from the recipe, plus I made this with them and it was soooo good! I used an extra 4 TB olive oil instead of butter, but I'm posting it as is from the cookbook. I used jarred parmesan for convenience. This so FAST and easy, you can make this right when the ravioli is cooking, after it's done cooking, or make it ahead of time. This matches up the best with spinach ravioli and squash ravioli.
Provided by the80srule
Categories Sauces
Time 10m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Grind up the nuts in a food processor completely.
- Add the butter and olive oil and pulse a few times until a nice paste forms.
- Add the cheese and pulse 2-3 times.
- Add the cream gradually and keep it on a continual blend until smooth.
- Put the cooked ravioli onto plates, and pour equal amounts of the sauce over it. The hot ravioli will heat up the sauce on its own after a few minutes.
SQUASH BLOSSOM CHILE RELLENO WITH WALNUT CREAM SAUCE
Poblano chiles are stuffed with a chorizo and squash blossom saute, then deep fried and served with a walnut cream sauce.
Provided by Diana71
Categories Mexican Recipes
Time 4h25m
Yield 12
Number Of Ingredients 18
Steps:
- Place walnuts into a bowl and cover with milk; soak in the refrigerator 3 to 4 hours to overnight.
- Drain walnuts and place into a food processor. Add queso fresco, sour cream, sugar, and cinnamon. Puree until completely smooth. Add milk to the food processor as necessary to make creamy. Set sauce aside.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place poblano peppers onto the prepared baking sheet.
- Broil peppers in the preheated oven until skins blacken and blister, about 10 minutes, making sure to turn peppers halfway through cooking time. Remove from the oven and place peppers directly into a plastic resealable bag. Seal and allow to sit and steam for 15 minutes.
- Remove skins from peppers carefully by scraping them using a spoon or your fingers. Cut a slit down the long side of each pepper. Remove and discard seeds and veins and set peppers aside.
- Heat a skillet over medium heat. Saute chorizo in the skillet for 2 to 3 minutes. Add squash blossoms and continue cooking until meat is browned and crumbly and blossoms are wilted, 5 to 7 minutes. Stir in black beans and corn; cook 1 to 2 minutes more. Turn off heat and mix in Mexican cheese.
- Stuff peppers carefully with chorizo mixture, making sure not to overstuff so that peppers can be closed completely. Set aside.
- Place egg whites and yolks into 2 separate bowls. Whisk 1 tablespoon flour into yolks to make a paste. Beat egg whites using an electric mixer until stiff peaks form. Fold beaten egg whites into yolk mixture very gently to preserve volume of egg whites.
- Place 1 cup flour onto a plate. Dredge stuffed peppers into flour, covering all sides completely. Dip flour-covered stuffed peppers into egg mixture; entire peppers should be completely covered.
- Heat oil in a deep-fryer or a deep, heavy pan to 350 degrees F (175 degrees C).
- Deep-fry each pepper in the hot oil until golden, 2 to 4 minutes. Transfer to a wire rack to drain grease.
- Place cooked poblanos onto plates; pour walnut sauce over. Top with pomegranate seeds and cilantro. Serve.
Nutrition Facts : Calories 647.3 calories, Carbohydrate 21.7 g, Cholesterol 109.3 mg, Fat 53.7 g, Fiber 3.3 g, Protein 21.8 g, SaturatedFat 17.8 g, Sodium 721.2 mg, Sugar 5 g
EASY CHILES RELLENOS WITH SOUR CREAM & CILANTRO
You're just 35 minutes away from putting this easy Tex-Mex favorite in the oven. The chiles rellenos are served with sour cream, garlic and cilantro-yum!
Provided by My Food and Family
Categories Dairy
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat broiler.
- Place chiles on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until evenly blackened, turning occasionally. Transfer chiles to bowl; cover tightly. Let stand 20 min. or until cooled. Peel chiles; discard skins. Cut lengthwise slit in each chile, being careful to not cut through to opposite side. Remove and discard seeds.
- Heat oven to 350°F. Mix cheeses until blended; spoon into chiles. Place in 13x9-inch baking dish sprayed with cooking spray.
- Whisk eggs, milk, oregano and cumin until blended; pour over chiles.
- Bake 35 min. or until egg mixture is set. Meanwhile, mix sour cream, cilantro and garlic until blended.
- Serve chiles with sour cream mixture.
Nutrition Facts : Calories 160, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 165 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
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