Friday, August 3, 2007

CHILI RELLENOS EN CROUTE WITH TOMATO CILANTRO SAUCE

Hello! Terra and I wanted to share a recipe for the Relleno and Poblano peppers from the garden. It was great, at least we thought. We couldn’t find “whole wheat filo pastry” therefore; we used the typical filo from the freezer section. We used both relleno and poblano, the poblano are a medium heat pepper, and the relleno are mild. My tastes are very much toward the hot side. We thought together the peppers made a great combination. I roasted a few jalapenos on the grill to kick it up a bit. We did not even come close to using that much butter!!!! Ugh! We melted only one stick and that was plenty. Go lightly when you paint the filo pastry with the butter. Working with filo can be a challenge if you haven’t before. If you haven’t, one would want the thaw it out and use one piece at a time keep the rest covered up with a moist towel. This stuff dries out within seconds and becomes a “crumbly mess”. Those who have worked with it know what I’m talking about. When you cook the recipe, the butter in addition to the cheese may create fair amount of residual oil. I think I coated the filo on the heavy side. Possibly, the quality of the cheese added to this. Next time we would change up the sauce. This recipe made it taste very Italian. I guess that’s what they were trying to do hence the goat cheese. I would add some Mexican spices such and cumin or chili powder. I would also add salsa verde, made from the tomatillos in our garden, to finish off the dish. Hope this helps with some ideas on what to do with all the peppers we have at the garden. Enjoy! I’m about to stuff some jalapenos with cheese, wrapping them in bacon (slightly precooked) and place them on the grill.

Stan



CHILI RELLENOS EN CROUTE WITH TOMATO CILANTRO SAUCE

Printed from COOKS.COM

4 poblano chili peppers
1 box whole wheat filo pastry
8 oz. goat cheese
12 oz. Jack cheese
2 sticks melted butter

SAUCE:

16 Roma tomatoes, diced
1 lg. Spanish onion, diced
4 bunches cilantro
1 tbsp. olive oil
Salt to taste

Roast peppers and remove skin and seed. Fill each pepper with 1/4 of the cheese mixture, set aside. Remove filo from box and lay out flat on work surface. With melted butter and pastry brush, take one sheet of the filo at a time, paint with the butter. Fold in half, place chili in corner and roll up brushing all unbuttered surfaces with butter. Bake in 350 degree oven for 20-25 minutes.

SAUCE: Saute onion in olive oil until clear, then add tomatoes and cook another 5-10 minutes until liquid evaporated. Add salt and chopped cilantro. To serve, place sauce on plate and add chili rellenos. Serve with rice.

10 comments:

Anonymous said...

I made this last night for dinner and it was absolutley fabulous my husband thanked me 5 different times..definitley go with the pablanos for this..

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