Chef Mary Sue Milliken's Colorful Chile Relleno With Watercress-Jicama Salad And Hibiscus Granita
Amount Per Serving
Calories from Fat 267
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 17g
Total Carbohydrates 40g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 5 Poblano chilies (choose uniformly shaped peppers for stuffing)
- 1 red bell pepper
- 1 yellow bell pepper
- 1 cup green garbanzos (or substitute canned garbanzos)
- 2 cups butternut squash, peeled and diced ½” 1 onion, peeled and diced 1/4"
- 2 Tbsp. Olive Oil
- 1/2 cup plus 2 Tbsp. grated Mexican Manchego or Monterey jack cheese (or any cheese that's good for melting)
- 1/2 cup plus 2 Tbsp. grated Cotija (or any salty, dry cheese like Romano, Parmesan, Pecorino)
- Sea salt and freshly ground black pepper, to taste
- 2 Dried chipotle chilies, stems and seeds removed
- 2 Roma tomatoes
- 3 Garlic cloves
- ½ Small onion, sliced thinly
- 1 ½ Cups Water
- 1 -1 ½ Teaspoons Salt (or to taste)
- 1 small or ½ large jícama, peeled
- 3 bunches watercress, (About 3 cups), trimmed and washed
- 1/4 cup olive oil
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons white balsamic vinegar
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups water
- ½ cup dried hibiscus flowers tea
- ¼ cup agave nectar
- Juice of a ½ Lemon (about 2 Tablespoons)
- Roast peppers over an open flame or under the broiler until skin is charred black, but the flesh is not cooked soft. Place in a paper bag to cool. When cool enough to handle, rub the charred skin off the peppers and on 4 of the poblanos cut a slit and carefully remove the seeds, ribs and core - leaving the stem intact. Take the remaining poblano and the 2 bell peppers, remove the stems and seeds and cut into 1/2" dice.
- Bring a pot of well salted water to a boil and add the diced butternut squash, when just tender drain and place cooked squash in a single layer on a plate or cookie sheet to cool.
- In a skillet, heat the olive oil over medium heat and add the diced onion with salt and freshly ground black pepper. Cook until slightly golden brown, about 10-12 minutes, then add the garbanzos, squash and diced poblano and bell peppers. Cook together 5 minutes over medium heat stirring and tossing to combine well. Remove from heat and place in a bowl, add 1/2 cup each of the grated cheeses and mix well to combine. Taste and adjust seasoning.
- Preheat oven to 350 degrees.
- Place the 4 whole poblano chilies in a casserole and divide the stuffing between them. Sprinkle the remaining 1/2 Tbsp. of each cheese over the filling in the pepper's opening.
- Bake at 350 degrees for 20-25 minutes or until the filling is piping hot and the cheeses on top are golden brown.
- On each plate, place a 1/4 cup chipotle salsa to one side, then place hot poblano in the center of the salsa, drizzle with the yogurt and top with crispy baked tortilla strips. Serve immediately with watercress jicama salad alongside the relleno.
- Place all ingredients in a small pot, bring to a boil, reduce to a simmer and cook gently 20-30 minutes. Puree in blender and reserve for serving chile rellenos.
- Thinly slice the jícama and then cut into 1/8-inch-wide strips. Combine the jícama and watercress in a bowl. Whisk together the olive oil, lime juice, white balsamic vinegar, salt and pepper. Pour over the salad and toss well to coat. Serve immediately on chilled plates.
- Bring water to a boil with the hibiscus flowers tea. Add agave nectar and simmer for about 3 to 5 minutes. Cool to room temperature and add lemon juice to taste, adjust for sweetness and strain the liquid into baking pans until about 1 inch high. Freeze, scraping up the ice mixture every 30 minutes to form the granita.
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