Are there any recipes for Chiles Rellenos w/ spinach?

[Guest guest]

WE ate in a Mexican resturant in Missouri & the Chiles Rellenos, were

excellent. But when I went to find a recipe I could not find any with

spinach in them. Was I wrong? I thought it had spinach in it.

I would appreciate any information on the subject.

HElen

[Guest guest]

I made this as is except for subbing the TVP and it's good and I have

since made it with other fillings including spinach. I just lessened

the TVP and added cooked well-drained spinach and some cooked rice.

The technique is the best part of this - the battered chili comes out

so delicious it almost doesn't matter what's inside Use whatever

spinach filling you would use for stuffed shells & I bet it would work

fine.

 

hth,

Peace,

Diane

 

Chiles Rellenos with Picadillo

 

Copyright 2001 Television Food Network, G.P. All rights reserved

 

Picadillo:

1/2 onion, chopped

2 garlic cloves, minced

2 bay leaves

2 tablespoons canola oil

**TVP equivalent to 1 pound ground bf

Salt and freshly ground black pepper

1 tablespoon fresh Mexican oregano leaves

1/4 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 to 1 cup tomato paste

2 chipotles in adobo sauce

3 to 6 tablespoons golden raisins

3 tablespoons slivered almonds, toasted

1/2 cup pimento stuffed green olives, sliced

1/2 to 1 cup crumbled queso blanco

 

8 large poblanos

Vegetable oil, for frying

Flour, for dredging

Salt and freshly ground black pepper

4 eggs, separated

 

Tomato Ranchero Sauce, recipe follows

 

To prepare Picadillo: In a large skillet, saute the onion, garlic and

bay leaves in oil over moderate heat, stirring, until the onion is

softened. Add the hydrated TVP, and continue to cook; breaking up any

lumps with a wooden spoon. Season with salt and pepper. Stir in

oregano, cloves, and cinnamon. Stir in the tomato paste until

thoroughly incorporated. Add chipotles, raisins, almonds, and olives;

salt to taste. Remove from heat. When mixture is cool, add cheese and

mix well.

 

Char the flesh of the peppers over a gas flame, under a broiler or on

a grill. Alternatively, set a rack over an electric burner or use a

very hot heavy frying pan. Cook, turning frequently, until the skins

are blistered all over. Take care not to overcook and burn right

through the pepper. Put peppers in a bowl, cover with plastic wrap and

let sweat for about 10 minutes to loosen the skins. Rub off as much

skin as possible and cut a slit along the side of each pepper, keeping

the stems and tip intact. Carefully remove the seeds and inner

membranes, but do not rinse with water.

 

Heat 1-inch of oil in a heavy skillet over medium heat until very hot.

Place flour in a shallow platter and season with salt and pepper. Beat

egg whites until foamy, add a pinch of salt, and whip to stiff peaks.

Lightly beat the egg yolks and fold into the whites. Stuff the chiles

with picadillo, leaving enough room to close the opening. Overlap the

seam slightly and gently squeeze closed. Secure with wooden toothpicks

if desired. Pat the peppers dry and lightly coat in the seasoned

flour. Pick the chile up by its stem and dip into the egg batter,

making sure they are well covered, tap off excess. Fry until evenly

browned, about 3 minutes each side. The egg burns easily so take care

not to cook too long. Drain on paper towels. To serve, ladle a pool of

Tomato Ranchero sauce on plates and set chiles rellenos on top, serve

immediately.

 

Tomato Ranchero Sauce:

28-ounce can diced tomatoes

1/2 onion, roughly chopped

1/2 cup cilantro, roughly chopped

Pinch cumin seeds, toasted

1 garlic clove

2 tablespoons canola oil

1/2 cup chicken broth

Salt

Sugar

Dash hot red pepper sauce

 

Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in

a food processor.

 

Heat the oil in a saucepan or skillet and fry the tomato puree over

high flame. Add broth, and salt. Simmer for 10 minutes until the sauce

thickens slightly and is heated through. If sauce tastes somewhat

bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper

sauce. Sauce may be served hot or cold.

 

Yield: about 2 cups

 

 

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 40 minutes

Difficulty: Medium

 

 

 

 

 

, " Helen " <grampy wrote:

>

> WE ate in a Mexican resturant in Missouri & the Chiles Rellenos, were

> excellent. But when I went to find a recipe I could not find any with

> spinach in them. Was I wrong? I thought it had spinach in it.

> I would appreciate any information on the subject.

> HElen

>

[Guest guest]

, " strayfeather1 " the

> Thanks that gave me some ideas where to start.

Helen

[Guest guest]

This is very unusual. Chiles rellenos with cheese is the most

common. Sometimes they have relleno with picadilly. It is meat but

one could substitute some of the Yves or other products that are

similar to ground meat.

 

I have had spinach enchiladas in mexican restaurants, they are very

good. Never spinach chile rellenos though.

 

Perhaps the restaurant can give you some hints on the recipe? it

does sound pretty unique. Did they have spinach and cheese or just

spinach? Where they battered and served with the red sauce like the

cheese ones? My guess would be make a filling with spinach and

cheese (or clumbled tofu?) and add mexican seasonings.

 

, " Helen " <grampy wrote:

>

> WE ate in a Mexican resturant in Missouri & the Chiles Rellenos,

were

> excellent. But when I went to find a recipe I could not find any

with

> spinach in them. Was I wrong? I thought it had spinach in it.

> I would appreciate any information on the subject.

> HElen

>

[Guest guest]

You're welcome Let us know what you come up with!

Peace,

Diane

 

, " Helen " <grampy wrote:

>

> , " strayfeather1 " the

> > Thanks that gave me some ideas where to start.

> Helen

>

[Guest guest]

I've never heard of chile rellenos with spinach. Traditionally it is

just filled with cheese. I supose you could just make them and add

some spinach if youd like.

 

, " Helen " <grampy wrote:

>

> WE ate in a Mexican resturant in Missouri & the Chiles Rellenos, were

> excellent. But when I went to find a recipe I could not find any with

> spinach in them. Was I wrong? I thought it had spinach in it.

> I would appreciate any information on the subject.

> HElen

>

[Guest guest]

, " mylameoww " <mylameoww

wrote:

>

> I've never heard of chile rellenos with spinach.

 

Someone gave me courage to do my own thing, so yesterday I just

plunged into it & made them We really liked them. I would do that

again.

DH charred them for me on the grill, put them in a brown bag for

about 5 minutes, we took off the skins, took off the stem & seeds.

I had a can of spinach which I drained, shredded some montery Jack

cheese, & mixed that right into the spinach with an egg. Put that in

the Anaheim pepper. I sprayed the baking pan with olive oil. Baked

them. They didn't look so great because I didn't dip them in

anything. But DH insisted we put mashed chili beans over top with

some brown rice.

I still cannot wait to go back down to that Mexican resturant to see

if that really was spinach. I just want to ask.

I don't know maybe Vegetarians do not eat eggs. I thought it would

help it stay together.

Anyway

Helen