Chile Rellenos

chile 6

Sauce:
1 TBSP Butter
2 tsp Chili Powder
1/4 tsp Cumin
1/2 Pint Tomato Sauce
A Pinch each of Sea Salt, Garlic Powder and Black Pepper
1 TBSP Lime Juice

Melt Butter over medium low heat.  Brown chili powder and cumin, stirring constantly to keep from scorching. (This can go from lightly toasted to BURNT in the blink of an eye).

Stir in remaining ingredients, turn heat up to medium.  Let reduce for a few minutes, stirring often.

Preheat oven to 375 degrees

chile 2

5 Medium (fist sized) Poblano Peppers, scorch skins to remove, cut a small slit through one side to remove seeds and ribs.

(You will find several methods to remove the thick, waxy skins of these peppers.  I use a kitchen torch to char the skins then scrape with a spoon and wipe with a paper towel)

Torched Pablano

 

4 oz Monterrey Jack Cheese, diced
2 Oz Mexican Melting Cheese, diced (the kind used to make cheese dip)
1 Beaten Egg
1/2 Cup Plain Breadcrumbs
1 TBSP Butter
1 TBSP Vegetable Oil

chile 3

Stuff peppers with 3/4 of diced cheese, dip in egg and roll in bread crumbs.  Heat butter and vegetable oil over medium low heat.  When butter is melted place battered peppers in oil cut side down.  Brown both sides.

chile 4

Pour half of the sauce into the bottom of a deep dish pie plate. Place browned peppers onto of the sauce.  Bake at 375 for 30 minutes.  At the 15 minute mark top with remaining sauce and cheese.

chile 5

Serving suggestion:

Shrimp

Saute Shrimp, using 2 TBSP of sauce (above)
1 TBSP butter and 1 TBSP Lime Juice

Avocado & salsa salads.  Chopped lettuce topped with 1/2 an avocado with a scoop of sour cream in the center where the pit used to sit and a spoonful of salsa.

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