Cobalt Chile Rellanos |
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
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10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602