Chiles Rellenos Con Jaiba Y Camaron
Ingredients| 12 small yellow chiles (guero or wax chiles) 1 tbsp vinegar 1/2 lb crabmeat or small shrimp, or combin, ation (cooked) 2 scallions, minced 1/2 cup mayonnaise 1 juice of 1/2 lemon 2 pickled jalapeno peppers, minced |
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(Stuffed Chiles with Shrimp and Crab)
Slit the chiles and remove seeds and veins. Blanch quickly in water
with 1 tablespoon of vinegar (about 1 min.). Drain and cool.
In food processor, finely chop the shrimps and crabmeat. Mix in the
minced scallions and mayonnaise.
Sprinkle with lemon juice and stir again. Stuff the chiles with the
seafood mixture and arrange on a plate. If serving as a salad, place
3 to 4 stuffed chiles on a bed of lettuce. As an appetizer, arrange
on an attractive serving plate and add a garnish of jalapeno chile on
the side.
Source: "Authentic Mexican Cooking" by Paula Holt and Helene Juarez
:: MM by Sue Woodward
Servings:
6
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Chiles Rellenos Con Queso Syd
* This is enough sauce for six to eight chiles. Cut the cheese into pieces about 1/2 inch square and 2 1/2 inches long. Stuff each chile with one piece of the cheese. Roll each chile in flour until well coated. Make a batter by beating the whites of the four eggs until they (Upload by user)
* This is enough sauce for six to eight chiles. Cut the cheese into pieces about 1/2 inch square and 2 1/2 inches long. Stuff each chile with one piece of the cheese. Roll each chile in flour until well coated. Make a batter by beating the whites of the four eggs until they (Upload by user)
Chiles Rellenos Con Queso 2
* California Chiles should be roasted and peeled. strongServings:6/strong (Upload by user)
* California Chiles should be roasted and peeled. strongServings:6/strong (Upload by user)
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Chiles Rellenos Con Queso
* California Chiles should be roasted and peeled. strongServings:6/strong (Upload by user)
* California Chiles should be roasted and peeled. strongServings:6/strong (Upload by user)
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Chiles Rellenos Sauce
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Servings: 2 Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chiles in boiling sauce for about five minutes. Barbara Zack (Upload by user)
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