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Since Pasilla peppers were on sale I just had to make Chile Rellenos. I’ve made these before and posted the recipe and method so I’ll keep this a little short and just post some links to the recipes for those that care about that. Rellenos: https://www.kamadoguru.com/topic/9934-chile-rellenos/?tab=comments#comment-106251 Rice: https://www.kamadoguru.com/topic/24634-mexican-rice/ First on I made the relleno sauce. Here are the ingredients. I roasted the all veggies and then put them in a large blender and gave it a spin. After this I made up some Mexican rice. Ingredients: Sautéed the veggies and then added the rice for 5 minutes and put this in the rice cooker with the liquids. Here are the ingredients for the Chile Rellenos. I roasted the chiles and put them in a plastic bag to steam for 15 minutes. I then then skinned them, sliced them and seeded them. I stuffed them with the Queso Oaxaca, dredged them in flour, dipped them in the beaten egg mixture and the fried them up on both side for 3 minutes. While I was cooking the rellenos my wife cooked up some frijoles. Here it is everything plated up with some tortilla chips, some pickled carrots and a Coronado Brewing Sting Ray IPA. Muy Delicioso Thanks for looking.
I love Chile Rellenos and I caught some Poblano peppers on sale so I decided to make them. (I never knew just how much work they are to make before today) So first I assemble the ingredients to make the Relleno sauce. Next I roast them on the kamado. I peel and seed the jalapeno as I have a guest that doesn’t like anything too hot. And put them in my blender. Next I assemble the ingredients to make the Chiles. Now I lower the grate on my kamado and roast the peppers. After roasting I place them in a plastic bag to steam for a while. After 10 minutes I skin and seed them. Now stuff them with Monterey Jack cheese. Now dredge them in flour. Separate the whites from the yolks. (One egg for every relleno) Now beat the egg whites (and 1/8 tsp. Lemon juice for every egg white) with a mixer until stiff. Then add the gently beaten egg yolks and gently mix in. Now out to my gas grill to cook them up. Heat approx. 1/2" of oil in your skillet. Now dip each relleno in the egg mixture and fry up. I heated up some frijoles and Spanish rice and plated it up with some Queso Fresca and Tapatio hot sauce. Muy Bueno!
STUFFED ROASTED POBLANO PEPPERS RELLENO CASSEROLE WITH SMOKED & SEASONED GROUND TURKEY, CHEDDAR & QUESO FRESCO CHEESES & CHIPOTLE SAUCE – A COMPLETE KAMADO COOK! I am suffering through a diet but had a craving for “chili relleno”. So rather than do the traditional relleno that is battered and fried, I decided to create STUFFED POBLANO PEPPER RELLENO –KAMADO STYLE and developed this original recipe for a stuffed poblano casserole that incorporates ground turkey. I want to thank my son for being my sous chef and offering his excellent suggestions as we put this meal together. The entire meal was cooked on Big (Red) Joe and thus has the extra richness of a good smoke element. This recipe is actually very easy to prepare (but take some time if all steps are sequentially done in the Kamado) however being a casserole it could be prepared ahead of time with regard to cooking the basic ingredients and putting the dish together – then the final cook would be fairly quick. The casserole recipe is for 9-10 nicely sized poblano peppers. As a main meal the serving size is 1 or 2 peppers per person, hence the full dish will serve three or four people with leftovers or probably even 8 people if served with some additional sides. The flavors are fantastic, with a nice spiciness but not too much “heat” and the smoke touch just brings the dish to another level. The combination of the turkey and its seasonings, plus the two types of cheese and the chipotle sauce along with the nice poblano pepper flavor is “melt in your mouth goodness”. Here are the teaser photos: THIS IS GONNA BE SO GOOD! WE ARE READY TO MIX THE FILLING FOR THE POBLANOS AND GET TO STUFFIN! NICE STUFFED POBLANO PEPPER ISN'T IT? THE FINISHED CASSEROLE AFTER BAKING Full photo set of the entire cook is here: http://s1363.photobucket.com/user/smokehowze/library/Stuffed%20Poblano%20Pepper%20Casserole%201-24-14 THE RECIPE: Main Ingredients 9 -10 fresh nicely sized poblano peppers 2 lbs ground turkey 12 to 15 ounces grated cheddar cheese 12 to 15 ounces grated or finely crumbled queso fresco Mexican cheese 2 cans (7 ounces each) chipotle pepper sauce (I used a San Marcos brand) Seasoning for the ground turkey: 1 medium or large onion (fine chopped) 5-6 garlic toes (coarsely chopped) To taste: Salt (not too much as other ingredients have salt) - maybe a teaspoon Ground black pepper (not too much as other ingredients have a spicy level) - maybe 1/4 teaspoon Chili Powder - maybe a tablespoon or a bit more Paprika - maybe a tablespoon or a bit more Cumin - maybe a tablespoon or a bit more You want the turkey to have a nice flavor and season but not so heavy that it overpowers the poblano pepper. THE COOK: PREPARE THE PEPPERS Wash peppers. Grill on medium heat ( 325 or so using direct heat (with a nice smoke, I used pecan chunks) until peppers have taken on a nice char but are not burnt up. Remove from grill and place in zip lock bag or in dish covered with plastic wrap to steam for about 5 minutes. Using side of paring knife, scrape/peel the blackened skin taking care not to break up the peppers. After peppers are peeped, cut slit in one side of pepper long ways. Gently remove the seed mass and any major membranes. If the pepper happens to tear long ways its OK as they can be molded together in the casserole dish around the stuffing. When you remove the peppers, raise temps on Kamado to about 400 degees. PREPARE THE GROUND TURKEY Using an oiled and well seasoned cast iron or suitable skillet, cook the ground turkey a short time in the Kamado on high direct heat (like 400 degrees) until the initial moisture is cooked off the turkey. Stir frequently to avoid sticking. Use your favorite wood in the Kamado and cook with the lid closed to let the smoke kiss the turkey. Then add the seasonings and the onion and garlic. Cook further ( lid closed with smoke) stirring frequently until turkey is completely cooked. Watch that the seasonings do not start burning in bottom of skillet as the pan gets hotter and turkey moisture is lost. After the ground turkey cook is finished reset the Kamado to indirect cooking with your deflector and go for 350 to 375 degrees for the final bake on the completed casserole. PREPARE THE FILLING Remove turkey from the grill (caution skillet will be really hot….use good pot holders or several – don’t ask where that advice comes from especially if it is a long walk to the kitchen! ). Let turkey cool in the skillet for at least 10 minutes or so. You need it to cool because we do not want to melt the cheese we add in next step. Now is a good time to grate the cheeses and open the chipotle sauces. Estimate a sufficient amount of the turkey to stuff the peppers (considering we will add most of the cheeses) and place in large mixing bowl. It will probably take about 80% of the meat and about 80% of the cheeses. Gently mix the cooled turkey and both the cheeses and one of the 7 ounce cans of the chipotle sauce. If the cheddar starts to melt let the meat cool some more before adding the rest of the cheddar. Reserve the remaining meat and cheeses and the 2nd can of the chipotle sauce for use as a final topping on the casserole. Restrain yourself from eating all the filling --- it is good all by itself. STUFF THE PEPPERS This is the easy part. Using a large spoon and your hands, carefully stuff the poblano peppers until they are nicely filled out. Since we are not frying them they will not burst. Place seam side up in a greased 9 by 13 casserole. If a pepper is torn or has spilt, form the pepper around the filling and place it baking dish. Another benefit of not frying them! FINISH FIXING THE CASSEROLE Sprinkle remaining cooked turkey over and around the peppers in the dish. Add a thin layer of the remaining cheeses. Then drizzle the second 7 ounce can of the chipotle sauce over the dish. Finally add the rest of the cheeses as a final finish topping. You may need to grate some additional cheese. The topping should not be too heavy. The final layer of cheese will take on some of the smoke during the bake. NOW--- FINALLY (I know .. it just seems like it took forever to get here) COOK THE CASSEROLE Again, we will cook indirect at 350 to 375 degrees on the Kamado with your favorite wood chunks to let the topping get some smokiness. Bake for 30 to 40 minutes or until the cheddar cheese has melted, the juices have released from the peppers, and the great smell of this dish is wafting from your top vent! Cool slightly and serve with a good sour cream. ENJOY! The Smokehowze family sure did.