Jose
2011-05-03 20:35:49 UTC
Belleville News Democrat -
Cinco De Mayo, which translates from Spanish to May 5, is this week
and will include all sorts of Mexican-food laden celebrations. In
celebration, why not have a cooking fiesta in your own house every
night this week? Today's recipe comes from Food & Wine magazine.
INGREDIENTS
6 medium poblano peppers (about 3 oz. each)
1 tablespoon vegetable oil
1/2 small onion, minced
1 small garlic clove, minced
1 small jalapeño, seeded and minced
6 oz. Monterey Jack cheese, shredded (1 1/2 cups)
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped cilantro
Salt
Salsa
1 1/2 cups grape tomatoes, quartered
1 Hass avocado, finely diced
1/4 cup finely chopped onion
2 tablespoons chopped cilantro
1/2 small jalapeño, seeded and minced
2 tablespoons freshly squeezed lime juice
Salt and freshly ground pepper
DIRECTIONS
MAKE THE CHILES RELLENOS: Roast the poblanos directly over a gas flame
or under a broiler, turning occasionally, until they are charred all
over. Transfer the poblanos to a bowl, cover with plastic wrap and let
cool. Peel the poblanos. Using a small, sharp knife, make a small
lengthwise slit in each one, near the stem end. Using kitchen
scissors, carefully cut out the core and seeds, then remove the core
and seeds without tearing the poblanos or enlarging the opening.
Preheat the oven to 425°. In a small skillet, heat the vegetable oil.
Add the diced onion, garlic and jalapeño and cook over moderate heat,
stirring occasionally, until softened, about 5 minutes. Let the
vegetable mixture cool, then stir in the Monterey Jack, Parmigiano-
Reggiano and chopped cilantro. Press the cheese filling into 6 logs.
Lightly season the insides of the poblanos with salt. Carefully stuff
the cheese filling into the poblanos and press the poblanos closed.
Place the stuffed poblanos on a baking sheet and roast in the upper
third of the oven for about 12 minutes, until the cheese is melted
Read more: http://www.bnd.com/2011/05/03/1690113/cinco-de-mayo-week-chiles-rellenos.html#ixzz1LK8ZF0Xu
http://www.bnd.com/2011/05/03/1690113/cinco-de-mayo-week-chiles-rellenos.html
Cinco De Mayo, which translates from Spanish to May 5, is this week
and will include all sorts of Mexican-food laden celebrations. In
celebration, why not have a cooking fiesta in your own house every
night this week? Today's recipe comes from Food & Wine magazine.
INGREDIENTS
6 medium poblano peppers (about 3 oz. each)
1 tablespoon vegetable oil
1/2 small onion, minced
1 small garlic clove, minced
1 small jalapeño, seeded and minced
6 oz. Monterey Jack cheese, shredded (1 1/2 cups)
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons chopped cilantro
Salt
Salsa
1 1/2 cups grape tomatoes, quartered
1 Hass avocado, finely diced
1/4 cup finely chopped onion
2 tablespoons chopped cilantro
1/2 small jalapeño, seeded and minced
2 tablespoons freshly squeezed lime juice
Salt and freshly ground pepper
DIRECTIONS
MAKE THE CHILES RELLENOS: Roast the poblanos directly over a gas flame
or under a broiler, turning occasionally, until they are charred all
over. Transfer the poblanos to a bowl, cover with plastic wrap and let
cool. Peel the poblanos. Using a small, sharp knife, make a small
lengthwise slit in each one, near the stem end. Using kitchen
scissors, carefully cut out the core and seeds, then remove the core
and seeds without tearing the poblanos or enlarging the opening.
Preheat the oven to 425°. In a small skillet, heat the vegetable oil.
Add the diced onion, garlic and jalapeño and cook over moderate heat,
stirring occasionally, until softened, about 5 minutes. Let the
vegetable mixture cool, then stir in the Monterey Jack, Parmigiano-
Reggiano and chopped cilantro. Press the cheese filling into 6 logs.
Lightly season the insides of the poblanos with salt. Carefully stuff
the cheese filling into the poblanos and press the poblanos closed.
Place the stuffed poblanos on a baking sheet and roast in the upper
third of the oven for about 12 minutes, until the cheese is melted
Read more: http://www.bnd.com/2011/05/03/1690113/cinco-de-mayo-week-chiles-rellenos.html#ixzz1LK8ZF0Xu
http://www.bnd.com/2011/05/03/1690113/cinco-de-mayo-week-chiles-rellenos.html