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Not your Momma’s Chile Relleno! This roasted version stuffed with goat cheese and shrimp, then nestled in coconut rice and silky red pepper puree, is a fiesta in your mouth.
Preheat oven to 350 degrees F.
Either on the grill or over a gas burner over medium high heat, roast 8 poblanos and 2 whole red peppers until they are blackened on all sides. (I like to do this on the grill.) Make sure you turn them several times to make sure all sides are charred.
Place all of the peppers in a large Ziplock bag (or a paper bag) seal the bag, and let the peppers steam for 15 minutes.
Heat 2 Tablespoons of olive oil in a medium pot over medium-high heat. Add 4 diced shallots and sauté for about 3 minutes. Add the garlic and sauté another 2 minutes until onion becomes translucent and tender.
Remove half of the onions and garlic and place it in the blender. Add rice to the remaining onions in the pot and sauté another 2 minutes to toast rice. Then add coconut milk, jalapeno, 1 ½ teaspoons of salt, and one 14 ounce can full of water (the coconut milk can). Bring the rice to a simmer, cover and cook until rice is tender and liquid has evaporated, about 15-17 minutes. Remove from heat and keep covered another 5 minutes. Then set aside.
Once the rice is started, GENTLY peel all of the peppers. Carefully remove the tops of the poblanos.
Mix the shrimp, cheeses, the remaining 1 chopped shallot, cilantro, basil, and a pinch of salt into a medium bowl.
GENTLY stuff the poblanos with the shrimp mixture and fold the top of the pepper to close. Lay the peppers on a greased cookie sheet and bake 15 minutes.
While the peppers are baking, add ¼ cup cream, a pinch of cayenne pepper and the 2 whole roasted red peppers (seeds removed) into the blender. Puree until smooth. Taste and salt as needed—about 1 teaspoon or less should do it. *You may need a little extra cream to create desired thickness!
To plate: Pour about ¼ cup of sauce onto a dinner plate. Place a round mound of rice on top of the sauce and top with 2 stuffed peppers.
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