SOUTHWESTERN FOOD
Of all the food I have taste tested I really do enjoy Mexican and/or Indian cooking the most. When ordering in a Southwestern food in a restaurant seven out of ten times I will choose Chiles Rellenos Con Quesos. There are two types of Red and/or Green Chiles Rellenos Con Quesos. Generally I choose Green Chiles Rellenos.
CHILES RELLENOS CON QUESOS
(Chilies Stiffed with Cheese)
(I double the recipe, and sometimes use Roasted Jalapenos instead)
8 fresh, frozen, or 2 cans GREEN CHILIES (4 oz.)
1 Pound Monterey (jack) Cheese
4 Eggs
4 Tablespoons butter, margarine or lard
Parsley (garnish or celantro)
Peel fresh peppers by placing on an open flame until browned. Wrap chiles in a damp cloth to steam for five minutes. Pull peeling off.
Slit green chiles. Cut cheese into slices that will fit into the green chile slits. (Be sure to remove seeds and membrane.)
Prepare a batter by using one egg for every two chiles and one tablespoon of hot water to each egg, plus enough flour (1 tablespoon for each egg) to make a thin batter. Beat egg whites until they form soft peaks. Fold in beaten egg yolks and flour.
Drop the batter (the size of a 6-inch by 4-inch oval) onto a greased frying pan. Place a stuffed chile on it and cover with batter. Cook over low heat until golden. Turn with spatula and brown on other side. Drain on paper towels. Place in baking dish, cover with sauce and top with grated cheese.
Heat in 325 F Oven until cheese melts (about 15 minutes).
Mexican Green Chile Sauce Recipe
20 minutes to make
Serves 4
Serve this great sauce over enchiladas, grilled pork tenderloin or other grilled meats and poultry. Prep time does not include roasting chilies. This sauce is served over a grilled hamburger patty w/Jack cheese on top.
Ingredients
• 3 tablespoons corn oil
• 2 tablespoons all-purpose flour
• 1 cup onion , chopped
• 2 teaspoons minced garlic
• 2 cups roasted new Mexican green (4) 4oz cans work well here) chilies ,peeled/seeded/chopped
• 2 cups chicken broth
• 1 teaspoon salt
How to make it
• In heavy-bottomed sauce pan, sauté onions in corn oil until they begin to brown.
• Add garlic and cook another 2 minutes
• Stir flour in with onions and garlic so that it thickens
• Add chopped chilies, chicken broth and salt and mix well
• Bring to a boil and simmer 20 to 30 minutes to allow mixture to reduce
• The sauce should be thick enough to bind chilies and onions together
• Sauce can be refrigerated for three days, or frozen.
• 4 Cups (approximately)
RED SAUCE FOR CHILES RELLENOS
2 Tablespoons Lard of Fat
2 Onions
3 Cloves Garlic
2 Tablespoons Flour
1 can Tomato Paste (8 ounce)
½ teaspoon oregano—crumbles
½ cup water
½ teaspoon salt
Heat chopped onions and garlic until golden brown in hot fat. Mix flour with fat. Add tomato paste, water, oregano, and salt. Cook to consistency of a gravy (about 15 minutes).
