vegtab Amer Cheesey Chile Casserole

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* Exported from MasterCook *

 

American Vegetarian: Stuffed Green Chile Casserole

 

Recipe By :Deborah Madison

Serving Size : 4 Preparation Time :0:00

Categories : 2002-09-13 Main Dishes

 

Amount Measure Ingredient -- Preparation Method

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12 poblano or other long green chiles

1 1/2 cups grated monterey jack cheese

1 cup crumbled fresh goat cheese (about 1/4 pound)

1 bunch green onions -- white only, thinly sliced

3 tablespoons chopped cilantro

1/2 cup all-purpose flour

butter for coating the dish

TOMATO SAUCE:

2 pounds ripe tomatoes (Roma)

3 tablespoons vegetable oil -- approximately

5 garlic cloves -- unpeeled

1/2 teaspoon dried Mexican oregano

salt

BATTER:

3 eggs -- separated

1 cup milk

1 cup all-purpose flour

1 tablespoon vegetable oil

3/4 teaspoon salt

 

1. Roast the chiles directly over a flame or under a preheated broiler, until

the skins are evenly blistered, but not too charred. Put them in a bowl, put a

plate on top, and set aside to steam for 15 minutes. Slip off the peels. Make a

lengthwise slit down the middle, leaving the stem end intact. Carefully remove

and discard the seeds.

 

2. In a bowl, mix together the cheeses, green onions, and cilantro. Loosely

stuff the chiles. If they fall apart, just wrap them around the filling as best

you can; they won't show the patching in the end. Scatter the flour over a pie

plate and carefully dredge the chiles in it, so that the batter will adhere.

 

3. Butter a large baking dish (or individual gratin dishes) and lay the stuffed

chiles in it. Set aside.

 

4. To make the tomato sauce, toss the tomatoes with a little oil to coat them,

then place under a preheated broiler or over a charcoal fire until wrinkled and

charred in places, about 10 minutes. Turn them several times while they're

cooking to expose all sides to the heat.

 

5. Meanwhile, toss the garlic cloves with oil to moisten and cook in a small

covered skillet over medium heat until browned on the outside and tender when

pressed, 12 to 15 minutes. Shake the pan frequently while they are cooking. When

cool enough to handle, peel the doves. Toast the oregano in a dry skillet until

it begins to smell, then remove to a dish.

 

6. Puree the tomatoes and garlic in a blender until smooth. Heat 2 tablespoons

oil in a wide, deep skillet. When hot, pour in the puree and add the oregano.

Fry, stirring occasionally, until thickened, about 10 minutes. Season, to taste

with salt. Set aside and keep warm.

 

7. To make the batter, whisk the egg yolks, milk, oil, flour, and salt in a

bowl. Set aside for about 20 minutes to rest. Preheat an oven to 400F.

 

8. When ready to bake the casserole, whip the egg whites until they form stiff

peaks, then fold them into the batter; do not overmix. Spread the batter over

the chiles and bake until the top is browned and the chiles are hot, 15 to 20

minutes. Spoon tomato sauce onto plates, and serve the chile casserole on it.

 

Mexican cheese made from goat's milk: fresca (read the lable) and cotija.

 

Source:

" Vegetarian Table: America by Deborah Madison 1996 "

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Per Serving (excluding unknown items): 787 Calories; 43g Fat (48.5% calories

from fat); 36g Protein; 68g Carbohydrate; 6g Dietary Fiber; 216mg Cholesterol;

830mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 5 1/2 Vegetable; 0

Non-Fat Milk; 6 1/2 Fat.

 

NOTES : Proper chiles rellenos -- green chiles stuffed with cheese -- are batter

dipped and fried, and are quite a production to make at home. This version uses

the same ingredients, but skips the frying in favor of baking in the oven, which

better suits the home cook. If you want to give the dish more panache, bake the

chiles in individual casseroles, allowing two or three per serving. Poblano

chiles, the dark green, glossy ones with wide, patchy shoulders, are favored for

their heat and flavor. If you can't find them, use another long, green chile in

their place, such as anaheim or new mexican. Serve stuffed chiles with rice and

black beans or pinto beans.

 

Nutr. Assoc. : 4532 0 639 0 0 0 0 0 4778 0 0 3133 0 0 0 0 0 0 0