Goat Cheese And Mushroom Chiles Rellenos With Red Chili Sauce Recipes

Steps:

• Preheat oven to 375 degrees F.
• Dip tortillas in chile sauce to lightly coat both sides. Spoon about 2 tablespoons of the goat cheese filling on each tortilla and roll up. Spread 1/2 cup of the tomato-chile sauce into a medium, deep casserole dish. Arrange rolled tortillas in the casserole so they fit snugly. Repeat with remaining tortillas. Pour 1 1/2 cups of the sauce over the enchiladas and top with the grated cheese. Bake for 20 to 30 minutes or until the enchiladas are heated through. Remove from the oven and sprinkle with chopped cilantro. Garnish with sour cream and green onions.
• 3 ancho chiles
• 3 tablespoons vegetable oil
• 1 large red onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano
• 1 cup dry white wine
• 2 (16-ounce) cans plum tomatoes, pureed
• 3 cups homemade chicken or vegetable stock
• 1 to 2 tablespoons honey
• Salt and freshly ground black pepper
• Bring 2 cups of water to a boil in a small saucepan. Add chiles, remove from heat and let sit for 30 minutes. Remove stems and seeds, then place in food processor with 1/4 cup of the soaking liquid and puree until smooth.
• Heat oil in a medium saucepan over medium-high heat. Add onion and cook until soft. Add garlic and cook for 1 minute. Add cumin and oregano and cook for 1 minute. Add ancho puree and cook for 2 to 3 minutes. Add wine, pureed tomatoes, and stock and cook for 25 to 30 minutes or until slightly thickened. Season with honey, salt, and pepper, to taste. For a chunkier sauce, leave as is. For a smoother sauce, puree with an immersion blender, or puree in batches in a blender or food processor. Keep warm until ready to serve.
• 1 1/4 pounds goat cheese
• 3 cloves garlic, coarsely chopped
• 1/4 cup freshly grated cotija cheese
• 2 tablespoons fresh lime juice
• Salt and freshly ground black pepper
• 1/4 cup finely chopped cilantro leaves
• Place goat cheese, garlic, cotija, and lime juice in a food processor and process until smooth. Season with salt and pepper and fold in the cilantro.

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
• Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
• To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
• Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
• To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
• Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.

Steps:

• Preheat oven to 425 degrees F.
• In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season with salt and black pepper.
• Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.
• Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.

Steps:

• DO AHEAD (if desired)!! Can be made one day ahead. Cover and chill. Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose paper bag and let steam 10 minutes. Using small knife, scrape off blackened skin, taking care not to tear chiles. Carefully cut slit in each chile, from stem end to tip. Remove seeds, keeping chile intact. Melt butter in heavy large skillet over medium-high heat. Add shallot and thyme. Saute until shallot is translucent, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Saute until mushrooms are browned, about 7 minutes. Add Sherry and stir until almost dry, 1-2 minutes. Refrigerate mixture 10 minutes. Add goat cheese and cilantro. Stir to incorporate. Place 1 piece Monterey Jack lengthwise on each chile. Divide mushroom mixture among chiles; press openings to seal. DO AHEAD (if desired)!! Can be made one day ahead. Cover and chill. Preheat oven to 450. Generously brush rimmed baking sheet with oil. Whisk flour and cornstarch in shallow bowl. Brush chiles with egg white; roll in flour mixture to coat. Transfer to prepared sheet. Bake chiles until browned and Jack cheese melts, about 8 minutes per side. Ladle 1/4 cup of salsa (or red chile sauce) onto each plate. Garnish with avocado, sour cream, and additional cheese.

Steps:

• Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in plastic bag and let steam for 10 minutes. Using small knife, scrape off blackened skin, taking care not to tear chiles. Carefully cut slit in each chile, from stem end to tip. Remove seeds, keeping chile intact. Melt butter in heavy large skillet over medium-high heat. Add shallot and thyme; saute until shallot is translucent, about 2 minutes. Add mushrooms; sprinkle with salt and pepper. Saute until mushrooms are browned, about 7 minutes. Add Sherry; stir until almost dry, 1 to 2 minutes. Refrigerate mixture 10 minutes. Add goat cheese and cilantro; stir to incorporate. Place 1 piece Monterey Jack cheese lengthwise inside each chile. Divide mushroom mixture among chiles; press openings to seal. (Do ahead: Can be made 1 day ahead. Cover and chill.) Preheat oven to 450 degrees F. Generously brush rimmed baking sheet with oil. Whisk flour and cornstarch in shallow bowl. Brush chiles with egg white; roll in flour mixture to coat. Transfer to prepared sheet. Bake chiles until browned and Jack cheese melts, about 8 minutes per side. Ladle 1/4 cup Red Chile Sauce onto each plate and garnish with desired sides.