My daughter makes a wonderful dish and she calls it Extra Super Tex-Mex style Chili Rellenos. Here is her recipe, as far as I can tell....she did write it down, but changes it up as she sees fit.
5-6 Large, fresh Poblano Peppers, more round than flat and uniform in size. Cook outside on a grill to blacken or roast in a hot oven. Cool, and peel off the blackened skin. Remove seeds, but leave the stem intact. Should only have one cut in the side to clean. Handle carefully, as they will be very fragile.
Stuffing
1 ear of fresh corn, steamed and cut off the cob (microwave in the husk, for 2 minutes, turn over and microwave for 2 more minutes...perfect)
1 can (rinsed) or about 1.5 cups of black beans, she usually cooks the dried beans, unless pressed for time
1 15 oz. can chicken broth
1 cup white ordinary white rice
2 Tb sour cream
1/4 c. medium salsa, we use Pace, of course
1 tsp olive oil
2 Roma tomatoes, chopped
1 small to medium avacado, chopped
1/1.5 cups shredded cheddar cheese, or colbyjack
1 tsp cumin
1 tsp coriander
1/2 tsp black pepper, I think it was more than that
1/2 tsp salt, at least
1/2 tsp dried cilantro or a small amount of fresh, chopped
3 tortilla chips crunched up really small, Now I questioned this, but Jake, (bf) says she put it in there
1/2 tsp lemon juice, Really?
1/4 tsp paprika, I would use the smoked I got at Central Market
Mix all this together, except the rice and bring to a boil. Add in rice, lower heat, and cook until the rice is tender, about 15-20 minutes.
This last time, she added in some chicken that she had seasoned with cumin, Mexican oregano and thyme, about a cup and a half.
Time to stuff and such.
Carefully, fill each pepper with the filling, She always has leftover filling. She makes sure that the filling is in every nook and cranny, and then seals the cut with toothpicks.
This is the crucial step. Put the filled peppers on a cookie sheet and in the freezer. You don't want to totally freeze them, just get them Very cold/partially frozen on the outside. She says that this helps the batter ot stick to them and it's true.
Batter recipe: She made 2 batches of this, each batch did 3 of the peppers, they were good sized.
2/3 c/ all purpose flour
1/3 c. water, or more as needed
2 eggs, separated
pinch of baking powder
1/2 tsp. salt.
Mix all the dry ingredients together in large bowl. Add in egg yolks and enough water to make a batter the consistency of cornbread batter, (her words). She whipped the egg whites up into a frenzy and folded those into the batter.
Dip each partially frozen stuffed pepper into the batter, making sure to coat thoroughly. Fry in hot oil, turning once or twice, until golden brown. Serve with your choice of salsa, sour cream, chopped green onions.
5-6 Large, fresh Poblano Peppers, more round than flat and uniform in size. Cook outside on a grill to blacken or roast in a hot oven. Cool, and peel off the blackened skin. Remove seeds, but leave the stem intact. Should only have one cut in the side to clean. Handle carefully, as they will be very fragile.
Stuffing
1 ear of fresh corn, steamed and cut off the cob (microwave in the husk, for 2 minutes, turn over and microwave for 2 more minutes...perfect)
1 can (rinsed) or about 1.5 cups of black beans, she usually cooks the dried beans, unless pressed for time
1 15 oz. can chicken broth
1 cup white ordinary white rice
2 Tb sour cream
1/4 c. medium salsa, we use Pace, of course
1 tsp olive oil
2 Roma tomatoes, chopped
1 small to medium avacado, chopped
1/1.5 cups shredded cheddar cheese, or colbyjack
1 tsp cumin
1 tsp coriander
1/2 tsp black pepper, I think it was more than that
1/2 tsp salt, at least
1/2 tsp dried cilantro or a small amount of fresh, chopped
3 tortilla chips crunched up really small, Now I questioned this, but Jake, (bf) says she put it in there
1/2 tsp lemon juice, Really?
1/4 tsp paprika, I would use the smoked I got at Central Market
Mix all this together, except the rice and bring to a boil. Add in rice, lower heat, and cook until the rice is tender, about 15-20 minutes.
This last time, she added in some chicken that she had seasoned with cumin, Mexican oregano and thyme, about a cup and a half.
Time to stuff and such.
Carefully, fill each pepper with the filling, She always has leftover filling. She makes sure that the filling is in every nook and cranny, and then seals the cut with toothpicks.
This is the crucial step. Put the filled peppers on a cookie sheet and in the freezer. You don't want to totally freeze them, just get them Very cold/partially frozen on the outside. She says that this helps the batter ot stick to them and it's true.
Batter recipe: She made 2 batches of this, each batch did 3 of the peppers, they were good sized.
2/3 c/ all purpose flour
1/3 c. water, or more as needed
2 eggs, separated
pinch of baking powder
1/2 tsp. salt.
Mix all the dry ingredients together in large bowl. Add in egg yolks and enough water to make a batter the consistency of cornbread batter, (her words). She whipped the egg whites up into a frenzy and folded those into the batter.
Dip each partially frozen stuffed pepper into the batter, making sure to coat thoroughly. Fry in hot oil, turning once or twice, until golden brown. Serve with your choice of salsa, sour cream, chopped green onions.
