Chile Relleno With Chorizo Black Beans Salsa Verde And Lime Crema Recipes

ROASTED CHILES RELLENOS WITH BLACK BEANS

Steps:

• READ DIRECTIONS ALL THE WAY THROUGH
• Cut the tomatoes in half and arrange them on the sheet pan. Add the sliced onions to the sheet pan, along with the whole garlic cloves, halved jalapeños and whole poblano peppers, ensuring they are not overcrowded. You may need to use two sheet pans. (You can also char the peppers on a gas burner, see notes) Drizzle all with olive oil, sprinkle with salt and pepper and place on the middle rack and check after 15 minutes. (If your oven runs hot, you could turn it down to 425 if needed.) If the peppers are tender remove them (pasilla peppers will cook much faster than poblanos- please see notes) and check the garlic, removing it if tender. Otherwise, continue roasting with the tomatoes and onions for another 15-20 minutes until the peppers and onions are tender and tomatoes are juicy.
• Mix the canned beans (drained, rinsed) with the cheese. OR If going vegan, mix the beans with 1 cup of vegan herbed tofu ricotta. Season the mixture with salt and pepper. If using plain black beans, add a teaspoon of cumin and chili powder.
• When the poblanos are just tender, take the sheet pan out of the oven (leave the oven on) and let it cool.
• Take ⅓ of the onions, chop them up, and add them to the bean filling mixture and stir.
• Place the remaining onions into a blender along with the tomatoes, pan juices, jalapeño, garlic, cumin, coriander, chili powder, oregano, salt, tomato paste and fresh cilantro, adding a little water (or broth if needed) to thin it out, and blend until smooth. Set aside.
• Carefully cut a slit in the poblano peppers from stem to pointy end and using your fingers, gently remove seeds while rinsing them under cold running water. If the thin skins slip off, let them, but don't worry about actively peeling them, especially poblanos - their skins are quite thin -leaving some of the skin on is perfectly fine. Pasillo peppers have thick skin and should be peeled.
• In a large greased baking dish (or oven-proof skillet) pour a little of the roasted tomato ranchero sauce to coat the bottom (use about half the sauce). Place the peppers over top of the sauce, slit side up, then spoon the black bean filling into each one. Pour the rest of the flavorful ranchero sauce over top. At this point, you could add more shredded cheese to the top, or leave it off.
• Cover with foil and bake 20-25 minutes in a 425F oven- or until the filling is warm and melty, uncover and bake 5 more minutes.
• Garnish with cilantro leaves, toasted pumpkin seeds and sour cream if you like.

HEALTHY CHILES RELLENOS

Steps:

• Heat broiler to high with rack set 6 inches from element.
• Roast poblanos until charred on all sides, about 8 minutes, rotating every few minutes. Transfer to a bowl, cover with plastic wrap and let steam 10 minutes.
• Heat oil in a large skillet over medium. Add turkey, onion, garlic, cumin, chili powder, salt, and black pepper. Cook until turkey is browned, about 5 minutes.
• Add jicama, black beans, and serrano and cook another 2 minutes. Off heat, stir in lime juice, cilantro, and ½ cup cashew cream.
• Peel skin from chiles and cut a slit, lengthwise, down one side of each chile and remove seeds.
• Heat broiler to high, with rack set 6 inches from element.
• Stuff chiles with turkey mixture, top with cheese and broil until cheese is bubbly and starting to brown, 1-2 minutes.
• Serve chiles rellenos with additional cashew cream and salsa verde.

CHICKEN ENCHILADAS WITH SALSA VERDE, GUACAMOLE AND LIME CREMA

Steps:

• For the enchiladas: Add the cumin seeds to a large, dry saute pan. Heat over medium-low and toast, stirring occasionally, until fragrant, 5 minutes. Transfer to a spice grinder and process until finely ground.
• Season the chicken thighs liberally with kosher salt. Add the olive oil to a large, high-sided saute pan and heat over medium-high heat. Add the chicken thighs and brown on both sides, 5 to 7 minutes. Remove the chicken from the pan, slice into strips and set aside.
• Add the onion and a splash of beer to deglaze and release the chicken bits from the bottom of the pan. Stir to combine and cook until translucent, 2 to 3 minutes. Add the jalapeno and continue to cook until the onions and jalapeno are soft, another 2 minutes. Add the minced garlic, cilantro stems, sliced chicken, the remaining beer, toasted ground cumin and chipotle powder. Slice the lime in half and squeeze the juice into the pan, then drop the squeezed lime halves directly into the pan. Stir to combine and adjust seasoning with kosher salt. Cook for 3 to 4 minutes, then add the chicken stock. Continue to cook until the chicken starts to pull apart and most of the liquid has cooked away but the pan still has some moisture, 10 to 15 minutes. Remove the lime halves and discard.
• For the salsa verde: Preheat a cast-iron griddle over medium-high heat. Place the tomatillos and jalapeno onto the pan and roast, turning occasionally on all sides, until soft and charred, 10 minutes. Remove from the pan. Slice the jalapeno in half and remove half the seeds (or leave the seeds in if you prefer a more spicy salsa verde). Add the garlic, cilantro, roasted tomatillos and jalapeno, lime zest, lime juice, olive oil and kosher salt to taste to a blender and puree until smooth.
• For the guacamole: Combine the avocado, tomato, jalapeno, onion, cilantro, lime zest and lime juice in a bowl and mash together but leave some texture. The guacamole should be chunky.
• For the crema: Mix the crema, lime zest and lime juice together in a bowl.
• To assemble, preheat the oven to broil. Scoop 1/4 cup salsa verde into the bottom of 4 small baking dishes and use a spatula to evenly distribute. Warm the corn tortillas on the cast iron griddle over medium heat until slightly toasty and pliable. Scoop about 1/4 cup of chicken filling into each tortilla and roll. Place into the baking dish, seam-side down, and repeat with the remaining tortillas and filling, using 2 tortillas per serving dish. Top each with another 1/4 cup sauce, 1/2 cup Monterey jack and the crumbled cotija. Transfer to the oven and broil until the cheese is bubbly and melted, about 5 minutes. Serve with the guacamole and crema.

LIME CREMA

Steps:

• In a small mixing bowl, combine all of the ingredients and whisk until well blended and creamy.
• Use at once or cover and refrigerate for up to 2 days.

CHILE RELLENO WITH GROUND TURKEY AND SALSA ROJA

Steps:

• To make the salsa roja, add the tomatoes, sliced onions, smashed garlic, cilantro stems, pasilla chile and 2 cups of the chicken stock to a saucepan. Turn the heat to medium-high and bring to a boil. Reduce the heat and simmer until softened, about 20 minutes.
• Transfer to a blender and reserve the pan. Blend the sauce until smooth. Add 2 tablespoons of the olive oil to the saucepan and transfer the sauce back into the pan. Bring the sauce to a boil, then reduce to a simmer on medium heat and cook until reduced and thickened, 15 to 20 minutes.
• Meanwhile, add the water, the remaining 1 tablespoon olive oil and salt to taste to a small saucepan. Bring to a boil and add the rice. Bring back to a boil, then cover and reduce to a simmer and cook until tender, about 15 minutes. Fluff with a fork, then set aside.
• Put the poblano peppers onto an open flame on the stovetop and char until black on all sides, turning occasionally, 5 to 6 minutes. Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Using a clean kitchen towel, gently remove the skin from the pepper, being careful not to break the flesh. Cut a slit lengthwise down the center of one side of the pepper and remove the seeds and ribs.
• Heat a large saute pan with a little canola oil. Add the ground turkey and cook, breaking it up with a spoon, until it starts to brown, 2 to 3 minutes. Add the diced onions and cumin and cook for another 2 to 3 minutes. Add the minced garlic and tomato paste and cook for 1 minute. Add the remaining 1/2 cup chicken stock and reduce by half. Season with salt and pepper. Transfer to a large bowl and add the beans and cooked rice. Toss to combine, then spread onto a sheet tray to lightly cool for 10 minutes.
• Fill each pepper with 2 slices of Oaxaca cheese and some of the filling. Be careful not to overfill the peppers. Secure with toothpicks and season the exterior of the peppers with salt.
• Place the egg whites into one large bowl and the yolks into another. Whip the egg whites with a hand mixer until fluffy and they form stiff peaks. Add 1/4 teaspoon salt and whip for another 30 seconds. Beat the egg yolks until the volume doubles, 1 to 2 minutes. Sprinkle the cornstarch and 2 tablespoons of the flour into the whipped egg whites, and then pour in the beaten egg yolks. Gently whisk by hand to combine. The consistency should be light - if you use a hand mixer you risk deflating the mixture.
• Heat a large cast-iron pan over medium-high heat. Add the canola oil and heat until it shimmers. Test the oil by dropping a small amount of the batter into the pan.
• Spread the remaining 1 cup flour onto a sheet tray. Dredge the stuffed peppers in the flour, shaking off any excess, then dip into the egg batter. Lay the peppers into the oil and fry until golden brown, turning on all sides, 4 to 5 minutes. Remove from the pan and carefully take out the toothpicks.
• To serve, spoon some of the salsa roja onto the bottom of each plate. Place the fried chile over the top. Garnish with jalapeño, queso fresco and cilantro leaves.

CHILES RELLENOS

Steps:

• In large bowl combine Manchego, Panela and Anejo cheeses. Set aside. Working on a towel-lined counter, spread open 1 chile at a time. Mold 1/2 cup of the cheese mixture in your hands to form a compact torpedo-shaped log and place inside the chile. Roll the flesh to entirely enclose the cheese, using the towel to help shape a tight roll. Place on a platter and stuff the remaining chiles. (They can now be reserved for up to 2 days, well covered, in the refrigerator.) Preheat the oven to 350 degrees. Spread flour on a platter. Beat the eggs with the salt and pepper in a bowl wide enough for dipping. In a 9-inch cast-iron skillet heat oil over a medium-high heat. Dip 3 chiles at a time in the flour, patting off the excess so just a fine even coating remains. Then dip chiles into the eggs. Test the oil by dropping a bit of egg. If it sizzles immediately and rises to the surface, the oil is ready. Dip the chiles, 1 at a time, into the oil, putting an extra dollop of egg batter on each. Fry 3 at a time until golden brown all over, about 1 1/2 minutes per side. Drain on paper towels. Reheat oil and repeat with remaining chiles. Transfer chiles to a baking dishes or tray and bake until the cheese thoroughly melts and heats through, 8 to 10 minutes. To serve, coat with Tomatillo salsa (other salsas can also be used). Top with a dollop of Crema.
• In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
• In large bowl whisk together cream and buttermilk. Cover and set in a warm place (a gas oven with just the heat from the pilot light for example) for 8 hours. Place in refrigerator. Can be kept for up to a week.