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Cobalt Chile Rellanos
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    Cobalt Chile Rellanos

  • 1 cup lean ground turkey
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced yellow bell pepper
  • 1 teaspoon minced garlic
  • 2 teaspoons butter
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3/4 cup cooked black beans
  • 1/2 cup grated mozzarella
  • 1/4 cup grated smoked Gouda
  • 1/4 cup grated Fontina
  • 8 fresh Anaheim or other mild green chiles
  • 3 eggs
  • 1/4 cup half-and-half
  • 1 cup all-purpose flour
  • 1 cup blue cornmeal
  • Tomatillo Chile Verde Sauce
  • 1 pound tomatillos, papery skin removed
  • 1 teaspoon minced garlic
  • 1/2 cup finely diced onion
  • 1 serrano chile, minced
  • 2 teaspoons brown sugar
  • 2 tablespoons chopped cilantro
  • 1 tablespoon minced fresh oregano
  • 1/4 teaspoon cumin
  • 1 1/2 teaspoons salt
  • In a skillet sauté turkey, bell peppers, and garlic in butter over moderately high heat until cooked through. Add salt and pepper. Drain and transfer to a food processor. Add beans and pulse until combined well but still coarse in texture. Let cool and mix in cheeses.

    Blister chiles over a grill or open gas flame. Transfer to a bowl of ice and let cool, covered, for 15 minutes. Peel carefully, keeping stems attached. Make a lengthwise incision in each chile and remove seeds and membranes carefully. Rinse with cold water and let dry.

    Preheat oil in a deep-fryer to 375°F. In a bowl beat eggs and half-and-half. Stuff chiles with turkey mixture and gently squeeze closed. Dredge in flour and dip in egg wash. Dredge in cornmeal. Deep fry chiles for 4 minutes, or until golden brown. Serve with sauce.

    Tomatillo Chile Verde Sauce:
    In a saucepan combine all ingredients and half cover with water. Bring to a simmer and simmer for 10 to 15 minutes, or until tomatillos are soft. Add enough mixture to a blender to half fill it. Cover with lid and put kitchen towel on top of lid. Blend with several rapid pulses and then blend continuously to a fine purée. Repeat procedure until all mixture is puréed.

    From: Cobalt Cantina
    Posted By: ???
    Post Date: 01 Apr 01

    *BACK TO MEXICAN*







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