Stuffed Chiles With White Beans Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet over medium-high heat, warm 1/4 cup of the oil. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Add the onions and coriander and cook, stirring, until the onions are translucent, 5 to 7 minutes. Remove from the heat and let the mixture cool to room temperature.
• While the onions cool, mash the white beans with a potato masher or fork in a medium-size bowl until they have the consistency of chunky mashed potatoes. Add the salt, chile, garlic, lime juice, and cooled onions and mix well. Taste and adjust the salt if needed.
• Divide the filling evenly among the poblanos, using a small tablespoon to stuff the filling into each nook and cranny of the peppers.
• Arrange the stuffed poblanos slit-side up on a baking sheet. Drizzle with the remaining 1 tablespoon oil. Bake for 45 minutes, or until the poblanos have shriveled and wrinkled at the area around the slits and turned dark green. Serve garnished with lime wedges.

Steps:

• Heat oven to 375 degrees. Slice off top of each pepper and discard. Remove veins and seeds from each pepper cavity.
• In a large skillet, heat 2 tablespoons oil over medium heat. Add onion and garlic; cook, stirring, for 3 minutes. Add mushrooms and increase heat to medium-high. Cook until mushrooms are golden, about 8 minutes. Stir in the beans, basil, salt and pepper. Cook for 5 minutes. Stir in stock and bring to a simmer. Taste and adjust seasoning.
• In a small bowl, combine bread crumbs, cheese and remaining 1 1/2 tablespoons oil.
• Fill each pepper with bean mixture and arrange in a 9-by-13-inch casserole dish. Add 2 tablespoons water to dish. Top each pepper with bread crumb mixture. Bake until peppers are very tender and topping is golden, about 45 minutes.

Steps:

• Preheat the oven to 425 degrees F. Cut the squash in half lengthwise using a serrated knife and remove the seeds with a spoon. Brush the flesh of both halves with 1 teaspoon oil and season with 1/2 teaspoon salt and a few grinds of pepper. Put the halves flesh-side down on a baking sheet and cook until tender, the flesh can easily be flaked with a fork and the edges just turn brown, about 45 minutes. Separate the strands of squash by scraping the flesh with a fork. Leave the scraped strands inside the squash.
• Meanwhile, heat the remaining oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon and taking care to keep some larger chunks, until it just starts to brown and crisp up, 5 to 6 minutes. Add the tomatoes, thyme, red pepper flakes and garlic and cook, stirring, until just fragrant, about 1 minute. Pour in the wine and cook until reduced by half, 2 to 3 minutes. Add the heavy cream and 1 teaspoon salt and bring to a boil. Lower the heat to medium and simmer until the sauce reduces by half, 3 to 4 minutes. Add the white beans and spinach to the skillet and cook, stirring frequently, until the spinach just wilts and is still vibrant green, 1 to 2 minutes.
• Divide the sausage mixture between the 2 squash halves and mix with the squash strands until well combined. Sprinkle each squash half with 1 tablespoon Parmesan and serve with more red pepper flakes, if using.

Steps:

• Toss chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium-high heat; saute chicken until browned. Transfer to a 3-qt. slow cooker., In same skillet, heat remaining oil over medium heat; saute onion until tender. Add jalapeno, garlic, oregano and cumin; cook and stir 2 minutes. Add to slow cooker., In a bowl, mash 1 cup beans; stir in 1/2 cup broth. Stir bean mixture and the remaining whole beans and broth into chicken mixture., Cook, covered, on low until chicken is tender, 3-3-1/2 hours. Stir before serving. Sprinkle with cheese; add toppings if desired. Freeze option: Freeze cooled chili in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
• While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
• Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
• Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
• Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

Steps:

• Sauce: Put the tomatoes, garlic and onion in a blender. Blend until smooth. In a medium saute pan, heat the oil over medium heat. Add the sauce and simmer for 5 minutes. Season with salt and pepper, to taste.
• Chile rellenos: Mix the cheese and oregano in a small bowl. Cut a slit through 1 side of the charred chiles and fill each chile with 1/4 cup of the cheese mixture. Close with toothpicks to hold the filling in place. In a medium bowl, using an electric hand mixer, beat the egg whites on high speed until soft peaks form. Add the egg yolk and continue to beat for about 1 minute.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Dredge the filled chiles in flour until fully covered. Shake off any excess flour, then dip the chiles into the egg mixture, until well coated. Fry until golden brown and drain on paper towels.
• Arrange the chiles on a serving platter, spoon the sauce on top and serve.

Steps:

• 1. Prepare the tomato sauce. Reserve, covered, off heat. Prepare the chiles. Then, put 1 roasted and peeled chile on a work surface. Using a small sharp knife cut a slit to open the chile from the stem end to within 1-inch of the tip. Carefully cut out the seed pod and discard. Gently rinse under running water to wash out remaining seeds. Repeat with the remaining chiles. 2. In a nonstick skillet, heat the oil over medium-low heat and cook the onion and garlic slowly, stirring frequently, until softened, but not browned, about 3 to 4 minutes. Add the beans. With the back of a wooden spoon mash a few of the beans to help thicken the mixture. Add the oregano, thyme, and chicken broth. Bring to a boil and cook, stirring, until the liquid is reduced and the beans hold their shape on a spoon. Season with salt and pepper. (Since the beans already contain sodium, more salt may not be needed.) Cool the beans in the pan. 3. Preheat oven to 350°. Spoon the filling equally into each prepared chile, packing well to reshape the chile. Place the filled chiles in a single layer, cut side up, in a rectangular baking pan. Cover with foil. Bake until completely heated through, about 25 minutes. Reheat the sauce and spoon over the top of each chile. Sprinkle with cheese. Serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.