bobby flay chiles rellenos

7/28/2019 Bobby Flay Chiles Rellenos

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YELLOW CORN-CRUSTED CHILES RELLENOS WITH CRUSHED CHICKPEASAND MOREL MUSHROOM SAUCE

SERVES 4

I THINK ITS IMPORTANT TO HAVE A VEGETARIAN OPTION ON MY MENUS, AND AT MESA

GRILL I ALMOST ALWAYS FEATURE A CHILE RELLENO FOR THAT REASON. THEY TAKE SO

WELL TO SO MANY FILLINGS AND IESPECIALLY LOVE THIS CLASSIC COMBINATION OFEGGPLANT, TOMATOES, AND RED PEPPERS. POBLANOS ARE THE PERFECT CHILE FORTHIS DISH NOT ONLY BECAUSE OF THEIR GENEROUS SIZE, BUT ALSO BECAUSE OFTHEIR GOOD PEPPERY -BUT NOT OVERLY SPICY- FLAVOR. DIPPING THE CHILES INCORNMEAL AND THEN FRYING THEM MAKES FOR A MUCH MORE INTERESTING TEXTURETHAN IF YOU WERE TO JUST BAKE THEM. THIS WAY, THE CRUST SURROUNDING THESMOOTH, CHEESY FILLING IS NICE AND CRISPY. MOREL MUSHROOMS ARE A GREATSUMMERTIME PRODUCE TREAT AND MAKE FOR AN EARTHY, SEDUCTIVE SAUCE. ATMESA, WE TAKE THIS DISH OVER THE TOP BY DRIZZLING IT WITH SMOKED RED PEPPERSAUCE, WHICH I HIGHLY RECOMMEND IF YOU HAVE TIME.

1 cup canned chickpeas, rinsed and drained cup crumbled fresh goat cheese (3 ounces)1 cups grated Monterey Jack cheese (5 ounces) cup finely chopped fresh cilantroKosher salt and freshly ground black pepper4 poblano chiles, roasted, carefully peeled, and seeded1 (12-ounce) bottle dark beer (1 cups)3 large eggs cup plus 2 tablespoons all-purpose flour1 cups white or yellow cornmeal4 cups peanut oilMorel Mushroom Sauce (recipe follows)Smoked Red Pepper Sauce (optional)

1. Put the chickpeas in a medium bowl and crush them with a fork into a chunky puree.Gently stir the goat and Monterey Jack cheeses and cilantro into the chickpeas andseason with salt and pepper.

2. Divide the filling among the chiles, compressing it into the shape of each chile. Theroasted chiles are very delicate and may begin to tear but will be fine.

3. Whisk together the beer, eggs, and the 2 tablespoons flour in a medium bowl.

4. Spread the cup flour on a plate and season with salt and pepper. Spread out thecornmeal on a second plate and season with salt and pepper.

5. Dredge the chiles completely in the flour and tap off any excess. Dip the chiles into thebeer batter and allow the excess to drain off before dredging the chiles in the cornmeal.

6. In a large frying pan or shallow pot, heat the oil to 370 degrees F as measured on adeep-frying thermometer. Fry the chiles in batches, if needed, turning until lightly brown,about 4 minutes. Drain on paper towels.

7. Place a chile in the center of each of 4 large plates and spoon some of the morelmushroom sauce around the chile.


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Morel Mushroom Sauce

MAKES ABOUT 3 CUPS

3 tablespoons olive oil

1 pound morel mushrooms, coarsely chopped1 large shallot, finely diced2 cloves garlic, finely diced cup balsamic vinegar1 cup low-sodium vegetable broth or waterKosher salt and freshly ground black pepper2 teaspoons chopped fresh thyme2 tablespoons chopped fresh cilantro

1. Heat the oil in a large saut pan over high heat until almost smoking. Add themorels, shallot, and garlic and cook, stirring occasionally, until the mushrooms aregolden brown.

2. Add the vinegar to deglaze the pan, and cook until reduced by half.

Add the broth and cook until the mixture is slightly thickened and the mushroomsare soft. Season with salt and pepper and stir in the thyme and cilantro. This canbe made up to 1 day in advance and refrigerated.

Reheat before serving.

YELLOW CORN CRUSTED CHILES RELLENOS WITH ROASTEDEGGPLANT AND TOMATORED PEPPER SAUCE

Prepare Yellow Corn Crusted Chiles Rellenos omitting the chickpeas in the fillingand substituting instead 1 small eggplant cut into -inch dice, tossed with 3tablespoons olive oil and salt and pepper to taste, and roasted in a 425 degrees Foven until golden brown and just cooked through, 20 to 25 minutes. Serve withTomatoRoasted Red Pepper Sauce (recipe follows) instead of the morelmushroom sauce.


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TomatoRoasted Red Pepper Sauce

MAKES ABOUT 2 CUPS

2 tablespoons olive oil1 small Spanish onion, finely chopped

2 cloves garlic, finely chopped1 cup plum tomatoes and their juice, pureed2 large red bell peppers, roasted, peeled, seeded and chopped2 tablespoons chopped fresh cilantro1 tablespoon honeyKosher salt and freshly ground black pepper

1. Heat the oil in a medium saucepan over medium heat. Add the onion and garlicand cook until soft.

2. Add the tomatoes and cook over high heat until the sauce is thickened andreduced by half, 20 to 25 minutes. Place the red peppers and tomatoes in ablender and blend until smooth. Add the cilantro and honey and season with saltand pepper. This can be made up to 1 day in advance and refrigerated.

Reheat before serving.

bobby flay chiles rellenos

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