Saturday, September 20, 2014

Chiles Rellenos with a Difference

Tuesday 16 September
We got six poblanos from two different farmstands on Saturday, and roasted them for chiles rellenos tonight.  But we were a little bored with our standard recipe, so decided we'd stuff them with sausage instead.
We browned about 1/2 lb. mild sausage meat with a small chopped onion and garlic, then added 1 Tbsp. each of ground coriander and cumin, stirred in the fat; then a Tbsp. of flour, ditto; and finally a dribble of beer and a sprinkle of crumbs, so it would stick together.  Shaped the mixture into six köftes of about the size of the peppers, and stuffed them in, closed each with a toothpick, dipped in beaten egg and then seasoned cornmeal, and fried them up.
They went next to a mound of our standard salsa, made of four giant tomatillos, a half a red onion, minced, a big handful of fresh cilantro leaves from the garden, and lime juice. 
We garnished the plates with a quarter of a 9-oz. round of crumbled Fud queso fresco, but we wish we'd had crema AND used cheese for the stuffing, because all the poblanos turned out to be extra spicy, despite the fact that they came from different farms.  We felt like we were back in New Mexico, but all these peppers came from Ohio - so how does that happen? 

Still, the peppers tasted great, and a cold beer helps.

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