PEPPAHEAD'S DIVINE RELLENOS
One of my original and favorite dishes. It is a great entrée or side dish with savory grilled meat. Basmati rice is essential to the overall flavor in this dish. Using both red peppers and poblanos offer a broader range of flavor when served. You could also stuff a few large jalopeño chiles with chorizo and cheese for a spicy treat. Choose nice full, even shaped peppers for stuffing.
Serves 4 Heat scale: mild
2 large poblano peppers2 large red bell peppers2 large serrano chiles finely chopped4 cup cooked white basmati rice, preferred3 eggs, lightly beaten1 cup jalapeño jack cheese, grated3 shallots finely chopped, sautéed in olive oil1/2 cup cilantro stems, finely chopped1 tsp. white pepper, freshly ground1/2 tsp. salt1/2 tsp. ground corianderOptional treat:1 tsp. crumbled chorizo in the center of each stuffed pepper. • See Peppahead's Mi Chorizo recipe.
1. With a small knife cut around stems at top of peppers. Clean out veins and seeds carefully so as not to break open pepper.2. Mix remaining ingredients (excluding chorizo) in a large bowl.3. Begin stuffing peppers using a spoon that will fit into pepper. Firmly pack mixture as you fill it. If using chorizo, add a teaspoon half way through filling.4. Place filled peppers in a lightly oiled casserole or baking dish upside down (opening on the bottom). I like to coat the peppers with a bit of olive oil. And if you are lucky, there will be some exquisite goodness that oozes out on to the dish to make a bit of savory flan.5. Bake at 350º for 45 minutes and the skins are nicely roasted. Because some peppers may be large, I let the dish sit in the oven for 20 minutes after I turn of the heat.6. Cut in half lengthwise and arrange on platter to serve. It's good to have the red and green piece for each serving as they compliment each other.Serve it with cilantro sauce drizzled over the top.
CILANTRO CREAM SAUCE1 cup cilantro, chopped5 large shallots1 clove garlicI pint sour cream1 cup milk1 tsp. salt1 tsp. white pepper2 Tbsp. extra virgin olive oil1. Sauté garlic and shallots in oil until translucent. Do not brown.2. Add milk, salt, pepper and simmer 5 minutes, stirring occasionally.3. Add cilantro and simmer another 5 minutes, stirring occasionally.4. Place mixture in blender and purée. Add cream and blend until smooth.This can be made ahead of time and kept refrigerated. Serve at room temperature.
2016 by Larry Noggle www.peppahead.com
1. With a small knife cut around stems at top of peppers. Clean out veins and seeds carefully so as not to break open pepper.2. Mix remaining ingredients (excluding chorizo) in a large bowl.3. Begin stuffing peppers using a spoon that will fit into pepper. Firmly pack mixture as you fill it. If using chorizo, add a teaspoon half way through filling.4. Place filled peppers in a lightly oiled casserole or baking dish upside down (opening on the bottom). I like to coat the peppers with a bit of olive oil. And if you are lucky, there will be some exquisite goodness that oozes out on to the dish to make a bit of savory flan.5. Bake at 350º for 45 minutes and the skins are nicely roasted. Because some peppers may be large, I let the dish sit in the oven for 20 minutes after I turn of the heat.6. Cut in half lengthwise and arrange on platter to serve. It's good to have the red and green piece for each serving as they compliment each other.Serve it with cilantro sauce drizzled over the top.
CILANTRO CREAM SAUCE1 cup cilantro, chopped5 large shallots1 clove garlicI pint sour cream1 cup milk1 tsp. salt1 tsp. white pepper2 Tbsp. extra virgin olive oil1. Sauté garlic and shallots in oil until translucent. Do not brown.2. Add milk, salt, pepper and simmer 5 minutes, stirring occasionally.3. Add cilantro and simmer another 5 minutes, stirring occasionally.4. Place mixture in blender and purée. Add cream and blend until smooth.This can be made ahead of time and kept refrigerated. Serve at room temperature.
2016 by Larry Noggle www.peppahead.com