Monday, December 26, 2011

CHILE RELLENO EN CREMA

A DIFFERENT VERSION SIMILAR TO MY FAVORITE RECIPE


Ingredients -

4 large, roasted and peeled Poblano peppers

Monterey Jack cheese, cut into ¼ inch thick slices long enough to fit inside the poblanos

2 white or yellow onions, diced finely

4 tbsp butter

2-3 tbsp flour

1 cup milk

¼ cup heavy cream

Preparation:

Start by roasting your peppers. This is easiest when done over the flame on a gas grill, though you can also roast the peppers in your broiler if you prefer. Roast the peppers, turning frequently, until the skins are charred all over. Remove from heat and place in a tightly closed paper bag for 5 minutes. Wash the peppers under cold running water; the skins should slip right off. Remove the tops and set aside and remove the seeds and ribs inside of the peppers.

Fill the peppers with cheese, top with the reserved tops and bake at 400 degrees for 20 minutes.

In the meantime, you can prepare your onion cream sauce. Melt 2 tbsp butter in a saucepan on medium heat and add the diced onions and sauté until translucent, stirring regularly. Turn off the heat and add the other 2 tbsp butter (you can do this in a separate pan or to save cleanup time, simply push the onions aside to make room) and mix with 2 tbsp flour as it melts to create a roux. Add the milk and heavy cream and turn the heat back up to medium, stirring constantly as the sauce thickens. Season to taste with salt and black pepper and once your poblanos are finished, serve them on a pool of onion cream sauce and top with a little more of the sauce before bringing to the table.

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