Hatch Chile Rellenos de Elote Con Crema (recipe)

[Guest guest]

here's a recipe using epazote! If you can't get Hatch

chiles, use poblanos or anaheims.

 

Hatch Chile Rellenos de Elote Con Crema

Courtesy of: Central Market

6 servings

 

1/4 cup unsalted butter

1 1/4 cups finely chopped white onion

2 garlic cloves, finely chopped

4 cups corn kernels

salt and pepper to taste

1/3 cup water, if necessary

3 tablespoons finely chopped epazote

6 Hatch chiles, seeded, veined and soaked in hot water

for 15 minutes

8 ounces queso fresco cheese, cut into thick pieces

2 cups thick sour cream or crème fraîche

1 heaping cup Chihuahua cheese or mild cheddar, grated

 

Preheat oven to 350 degrees. Melt butter in a large

skillet and fry the onion and garlic, without

browning, until soft. Add corn and salt, cover and

cook over low heat until kernels are tender. Add water

if needed. Add the epazote and adjust seasoning. Set

aside to cool. Clean chiles, leaving stems intact.

Stuff the chiles well with corn mixture. Put a slice

of cheese in the center of the filling. Chiles should

be fat but open. Place chiles in one layer in a

shallow oven-proof dish. Pour the sour cream over the

chiles and bake until well heated through, then

sprinkle with grated cheese and bake until cheese is melted

 

 

 

 

 

[Guest guest]

What a wonderful recipe. How many grams of fat per

serving? Any ideas to adjust it to be lower in fat?

 

Kathleen

Eureka CA

where it is cool and foggy this morning

 

--- " artichoke72x " <artichoke72x

wrote:

 

> here's a recipe using epazote! If you can't get

> Hatch

> chiles, use poblanos or anaheims.

>

> Hatch Chile Rellenos de Elote Con Crema

> Courtesy of: Central Market

> 6 servings

>

> 1/4 cup unsalted butter

> 1 1/4 cups finely chopped white onion

> 2 garlic cloves, finely chopped

> 4 cups corn kernels

> salt and pepper to taste

> 1/3 cup water, if necessary

> 3 tablespoons finely chopped epazote

> 6 Hatch chiles, seeded, veined and soaked in hot

> water

> for 15 minutes

> 8 ounces queso fresco cheese, cut into thick pieces

> 2 cups thick sour cream or crème fraîche

> 1 heaping cup Chihuahua cheese or mild cheddar,

> grated

>

> Preheat oven to 350 degrees. Melt butter in a large

> skillet and fry the onion and garlic, without

> browning, until soft. Add corn and salt, cover and

> cook over low heat until kernels are tender. Add

> water

> if needed. Add the epazote and adjust seasoning. Set

> aside to cool. Clean chiles, leaving stems intact.

> Stuff the chiles well with corn mixture. Put a slice

> of cheese in the center of the filling. Chiles

> should

> be fat but open. Place chiles in one layer in a

> shallow oven-proof dish. Pour the sour cream over

> the

> chiles and bake until well heated through, then

> sprinkle with grated cheese and bake until cheese is

> melted

>

>

 

Kathleen M. Pelley

[Guest guest]

hi kathleen,

i don't know (and don't want to know...it's probably

alot! *lol*) how many grams of fat per serving.

sorry.

 

to adjust the recipe, you could maybe use less butter,

skip the sour cream topping (or use low fat) and

chihuahua or cheddar topping and bake with a ranchero

(spicy tomato) sauce/salsa instead. or....instead of

stuffing the chile with the corn mixture AND the queso

fresco, just add more veggies (like zucchini,

mushrooms, peppers, etc....)and/or grains (quinoa,

brown rice, etc....) to the corn mixture and stuff the

chile with that....and then maybe crumble a little of

the queso fresco on top after you bake them.

 

hope that gives you some ideas!

susie

 

--- Kathleen Pelley <kmpelley wrote:

 

> What a wonderful recipe. How many grams of fat per

> serving? Any ideas to adjust it to be lower in fat?

 

> --- " artichoke72x "

> <artichoke72x

> wrote:

> > Hatch Chile Rellenos de Elote Con Crema

> > Courtesy of: Central Market

> > 6 servings

> >

> > 1/4 cup unsalted butter

> > 1 1/4 cups finely chopped white onion

> > 2 garlic cloves, finely chopped

> > 4 cups corn kernels

> > salt and pepper to taste

> > 1/3 cup water, if necessary

> > 3 tablespoons finely chopped epazote

> > 6 Hatch chiles, seeded, veined and soaked in hot

> > water

> > for 15 minutes

> > 8 ounces queso fresco cheese, cut into thick

> pieces

> > 2 cups thick sour cream or crème fraîche

> > 1 heaping cup Chihuahua cheese or mild cheddar,

> > grated

> >

> > Preheat oven to 350 degrees. Melt butter in a

> large

> > skillet and fry the onion and garlic, without

> > browning, until soft. Add corn and salt, cover and

> > cook over low heat until kernels are tender. Add

> > water

> > if needed. Add the epazote and adjust seasoning.

> Set

> > aside to cool. Clean chiles, leaving stems intact.

> > Stuff the chiles well with corn mixture. Put a

> slice

> > of cheese in the center of the filling. Chiles

> > should

> > be fat but open. Place chiles in one layer in a

> > shallow oven-proof dish. Pour the sour cream over

> > the

> > chiles and bake until well heated through, then

> > sprinkle with grated cheese and bake until cheese

> is melted.

 

 

 

 

 

 

[Guest guest]

Wow, thanks for the recipe and nifty info on epazote! I grew it once, a

long time ago, but I never could think of anything to do with it (this in

the age before the internet). I can't bring myself to heat up my kitchen

by cooking beans all day, but I did find a recipe where canned beans can be

substituted and I already have all of the ingredients for. I've adapted it

to using only one can of beans so that we won't have miles of leftovers.

 

(This from a lady at Leeds on the Royal Horticultural Society page)

 

Frijoles de Olla

 

Recipes

Use epazote to flavour Mexican and Caribbean dishes.

 

Frijoles De Olla (Beans Cooked in a Pot)

Serves 4

This is an adaptation of a classic Mexican recipe.

 

1 can kidney beans or black beans

1 ½ Tbsp oil

3 cloves garlic, chopped

1 white onion, chopped

1 pepper, chopped

¼ chipotle, reconstituted and chopped (or chipotle powder)

15 Epazote leaves

 

Crush ¼ of the beans with a potato masher or puree. Gently cook the

garlic, chopped onions, chilli and pepper in the oil until soft. Add the

whole and crushed or pureed beans. Season well and stir in epazote. Cook

for a further five minutes and add a little vegetable stock if the beans

become too dry. Serve beans with chopped onion and tomato or with sour

cream, grated cheese and tortillas.

 

(I may throw in a little frozen baby corn kernels before the last simmer

since I have some.)

 

Sherry