We had people over for dinner on NYE again, and some of the recipes turned out pretty well, so we figured that we should write them down.
Inspired by
http://www.seriouseats.com/recipes/2011/08/baked-chile-rellenos-with-corn-crema-recipe.html
we made some chiles rellenos.
Ingredients:
1 dozen Anaheim chiles
1 bag frozen corn kernals
2 pieces Dorot frozen cilantro
3 cloves garlic
2 small handfuls red onion
small handful scallions
1 jalapeno
red pepper, salt, pepper, cayenne to taste
1 T mayo
about 8oz combined sharp chedder and monterey jack shredded and mixed.
Broil the chiles, about 6-8 minutes a side (the first one takes a bit longer), until fairly charred all over
Put them in a glass bowl, and cover with saran wrap, let it steam for about 10-15 minutes. After soft, it's pretty easy to remove the skins. I'm not sure why I needed to do this, but every recipe said to.
Cut a slit in the slide, and remove the seeds (I did this by running it under cold water, which was a small pain in the ass but I got the hang of it). I tried to preserve the structural integrity of the peppers, which worked 3/12 times. Put aside
Saute the garlic, jalapeno and scallions in olive oil over high heat until fragrant, add the frozen corn, seasonings, and 1 handful of red onions. Let it cook, leaving it for a few minutes and then stirring, until the corn gets nice and charred. Add the cilantro and the other handful red onions, stir until cilantro is well mixed, and then turn off heat. Season to taste, and then add the mayo (which is mostly for binding).
Fill the peppers with the mixture, cover with cheese.
Cook on 375 for about 15 minutes, and then broil for 5 minutes, serve immediately.
Things to work on: Most of them turned out fairly unattractive - not sure how to fix this
Inspired by
http://www.seriouseats.com/recipes/2011/08/baked-chile-rellenos-with-corn-crema-recipe.html
we made some chiles rellenos.
Ingredients:
1 dozen Anaheim chiles
1 bag frozen corn kernals
2 pieces Dorot frozen cilantro
3 cloves garlic
2 small handfuls red onion
small handful scallions
1 jalapeno
red pepper, salt, pepper, cayenne to taste
1 T mayo
about 8oz combined sharp chedder and monterey jack shredded and mixed.
Broil the chiles, about 6-8 minutes a side (the first one takes a bit longer), until fairly charred all over
Put them in a glass bowl, and cover with saran wrap, let it steam for about 10-15 minutes. After soft, it's pretty easy to remove the skins. I'm not sure why I needed to do this, but every recipe said to.
Cut a slit in the slide, and remove the seeds (I did this by running it under cold water, which was a small pain in the ass but I got the hang of it). I tried to preserve the structural integrity of the peppers, which worked 3/12 times. Put aside
Saute the garlic, jalapeno and scallions in olive oil over high heat until fragrant, add the frozen corn, seasonings, and 1 handful of red onions. Let it cook, leaving it for a few minutes and then stirring, until the corn gets nice and charred. Add the cilantro and the other handful red onions, stir until cilantro is well mixed, and then turn off heat. Season to taste, and then add the mayo (which is mostly for binding).
Fill the peppers with the mixture, cover with cheese.
Cook on 375 for about 15 minutes, and then broil for 5 minutes, serve immediately.
Things to work on: Most of them turned out fairly unattractive - not sure how to fix this
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