stuffed green chilies
A friend gave me fresh chilies today and I would like to stuff them tomorrow but I don't have a good recipe. Any pointers?
hey there - just clean them thoroughly and make sure they're dry... then mix some grated jack cheese with some cream cheese (1/2 and 1/2) with whatever spices you find appropriate - such as cumin... then dip them into egg batter (eggs, milk and flour) and deep fry in oil (350 deg.) until golden brown. should you need additional info please email me direct. Good
you could also do an indian variation-
Mix together equal parts ground thanya (coriander) powder, amchur (green mango) powder, haldi (turmeric) powder, zeera (cumin) powder, 1/2 part of salt. Add water slowly and mix to form a paste. Stuff chiles with this (your decision on de-seeding) and shallow fry in fair amount of oil until skins just start to blister. Very nice for breakfast with good plain yoghurt and parantha.
(I put the names you would find these spices under in an indian store first with english in parenthesis--hope this helps)
Roast chilis til skin is blackened, put in paper sack to steam a minute or two. Peel and seed as good as possible. Stuff with pepper jack or any combo of cooked meats and/or cheeses, nuts, dried fruit. Try wrapping in wonton wrappers and fry in a little oil, to brown the outside and melt the inside. Serve with some canned heated tomatillo/green sauce poured over the top. The stem will poke out the top, and these aren't pretty, but the wrappers make the whole thing cruncy, peppery, cheese gooey good. Quickly.
This may be a bit more complicated than the others listed here, but it sure is good. Chiles en Nogada is a traditional Mexican dish that can only be made during this time of year. Roast, peel, and seed the chiles. Stuff witha mixture of cooked onion, garlic, shredded pork, dried fruit, apples, clove, and nutmeg. Batter and fry as you normally would. Heat chopped Walnuts in salted cream. Pour Sauce on a plate, place chile on top and sprinkle Pomegranate seeds over everything. The green from the chiles, white from the sauce, and red from the seeds are symbolic of the Mexican flag. This dish is traditionally served on August 21st (a Mexican Independance Day), commemorating General Agustin de Iturbide's defeat fo the French in 1821.