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Roast the chilies on an open flame until skin blisters. Allow to cool, then skin and seed by making a small slit in one side of each. Do not clean with water because it will wash away the flavour. Set aside. To prepare the chile filling, marinate cleaned mushrooms in lemon juice, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Meanwhile, cut the sweet corn from the cob and place in a small bowl with queso blanco that has been grated or cut into small cubes. Grill mushrooms and allow to cool. Cut mushrooms into medium cubes and add to corn and queso blanco mixture. Finish seasoning with cilantro, salt and pepper. To stuff chilies first lightly salt and pepper the inside of each. Spoon about 3-4 tablespoons mixture into each. Close chilies and wrap tightly in plastic. To cook chile relleno steam for 8-10 minutes. Remove from plastic, sauce plate and place Chile Relleno on top. Optional: Drizzle lightly with Cilantro Oil. Yield: 6 servings Nutritional Information: 205 Calories, 9.6 grams of fat per serving (Courtesy of Chef Miles Angelo, Arizona 206, NYC) original title: Wild Mushroom Chile Relleno with Chimayo Chile Sauce and Cilantro Oil Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <email@example.com> on May 24, 1997 Recipe by: TVFN:RECIPE FOR HEALTH SHOW #RHD107 Posted to MC-Recipe Digest V1 #637 by firstname.lastname@example.org (Shermeyer-Gail) on Jun 07, 1997
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