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Grilled Chiles Rellenos stuffed with (Queso Oaxaca, Mushrooms, and Sweet Potato)

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Wednesday, 12 September 2012
List of viewable recipes from "Artisan Cheese Making at Home" by Mary Karlin

Reprinted with permission from Artisan Cheese Making at Home: Techniques & Recipes for Mastering World-Class Cheeses by Mary Karlin, copyright (c) 2011. Published by Ten Speed Press, a division of Random House, Inc.

Serves 8

  • 8 large poblano chiles
  • Kosher salt
  • 12 ounces queso Oaxaca (see recipe here), chilled
  • Juice of 1 lime
  • 2 large sweet potatoes (about 14 ounces total), cooked, peeled, and mashed
  • 11/2 teaspoons achiote paste, crumbled
  • Zest of 1 lime
  • 3 tablespoons olive oil
  • 1 small white onion, diced
  • 4 cloves garlic, minced
  • 8 ounces shiitake mushrooms, stemmed and coarsely chopped
  • 1/4 cup mirin or dry white wine
  • 1/4 cup cilantro, coarsely chopped

Image
Photo by Ed Anderson (c) 2011
Cut a 3-inch slit down one side of each poblano to allow for stuffing. Remove the veins and most of the seeds. Lightly salt the insides and set aside on a baking sheet.

Coarsely shred the cheese into a medium bowl and drizzle the lime juice over it. Sprinkle with ½ teaspoon of salt, rub the salt into the cheese, then toss to combine.

In a separate bowl, combine the mashed sweet potato, achiote paste, and lime zest. Season with salt to taste and set aside.
Heat the olive oil in a skillet over medium heat, add the onion, and sauté until translucent. Add the garlic and mushrooms and continue to sauté for 5 minutes. Add the mirin and cook until the mushrooms are soft and the liquid has been absorbed, about another 10 minutes. Remove from the heat and stir in the cilantro.

Preheat a grill to medium-high heat (450°F), with areas for both direct and indirect grilling. Lightly oil the grill grates.

Using a spoon, smear the inside walls of each poblano with about ¼ cup of the sweet potato mixture. Follow with a handful of the seasoned queso Oaxaca, then top the cheese with a generous spoonful of the mushroom mixture. Place on a baking sheet and brush with olive oil.

Place the chiles over direct heat on the grill. Cover and grill, turning occasionally, until the skins are blistered and slightly charred, about 5 minutes. Move to indirect heat and continue cooking until the cheese is hot and melted, about 5 more minutes. Alternatively, roast the chiles in a 375°F oven for 30 minutes. Transfer to a platter and serve.

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Last Updated ( Tuesday, 18 September 2012 )
 
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