chilli rellenos con pollo verde, frijoles y guacamole

chilli rellenos con pollo verde, frijoles y guacamole

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Recipes

ingredients
CHILLIES RELLENOS
These are stuffed roasted chillies or capsicum dipped in a light batter, fried and served with a red chilli sauce and sour cream. A true labour of love, be prepared to spend a bit of time preparing this dish. Watch it disappear in a flash when served.

12 large mild chillies (such as banana capsicum)
or 6 red, green or yellow capsicum
250g cream cheese
500 g shredded tasty cheese
2 to 4 tablespoons BBCC GREEN JALAPENO CHILLI SAUCE
4 large eggs
1/4 cup flour
1/4 teaspoon salt
vegetable oil
300g BBCC SALSA PICANTE (mild or medium)
1/4 cup BBCC RED CAYENNE CHILLI SAUCE
sour cream

POLLO VERDE
6 boneless chicken breast fillets
spicy seasoning mix
(such as taco seasoning or make your own combining ground chilli or chilli powder,cumin, garlic salt)
vegetable or olive oil
1/4 cup each butter and flour
1 1/2 cups chicken broth
2/3 cup BBCC GREEN JALAPENO CHILLI SAUCE
1 cup sour cream

FRIJOLES-
500g borlotti or pinto beans
12 cups water
2 tablespoons vegetable oil
1 onion, chopped
salt
300g BBCC SALSA PICANTE (Mild or Medium)

GUACAMOLE-
2 large ripe avocados
3 tablespoons BYRON BAY CHILLI CO GREEN JALAPENO CHILLI SAUCE
2 tablespoons chopped coriander
4 green onions, finely sliced
nice squeeze of lemon or lime
1 fresh green jalapeno chilli, finely minced (optional)
salt

cooking instructions
Chilli rellenos-
place chillies or capsicum on a baking sheet and roast in a hot oven until skin blisters on both sides. Remove from oven and place in a plastic shopping bag. Twist the top to seal and let chillies steam. When cool, remove and peel off charred skin, leaving stem ends intact if possible. Pat dry with paper towels. Make a slit down the length of the chilli or capsicum. Lay on a clean baking sheet and set aside. To make filling, combine cream cheese with shredded cheese and GREEN JALAPENO CHILLI SAUCE in a processor and blend. Season with salt to taste. The mixture will be quite sticky. Take small pieces and gradually fill chilli cavity from tip to stem end. Overlap cut edges and pinch together, using some of the filling as glue if needed. For capsicum, fill as for chillies. All of the preparation up to this point can be done up to 24 hours ahead. To make the batter, separate 4 eggs. Beat whites until they form soft peaks. Beat egg yolks with 2 tablespoons water, flour and salt until thick and creamy. Fold into white. Heat 15mm oil in a frying pan over medium heat. Dip stuffed chillies or capsicum into batter, hold by stem end or turn gently with 2 forks. Set on a saucer and slide into hot oil. Cook on both sides until crisp and golden. Drain on paper towels, set in baking dish and keep warm in a low oven until all chillies have been fried. To make the sauce, combine salsa and red cayenne chilli sauce in a small pan and heat.
Serve over rellenos with a dollop of sour cream on the side.

Pollo Verde-
Rub fillets with spice and set aside for 30 minutes. Heat a small amount of oil in a pan and brown fillets on both sides. Arrange in a baking dish. To make the sauce, melt butter in a pot. Whisk in flour, cook briefly and then add broth and chilli sauce. Cook until thickened. Remove from heat and add sour cream Pour over chicken and bake for 30 minutes.

Frijoles-
Rinse beans in a sieve using cold water, removing foreign objects like pebbles or soil. Place beans in a large pot and add water, oil and onion. Bring to a boil, then reduce to simmer and cover with a lid. Cook for 1 1/2 hours or until beans are tender. Stir in the salsa and season with salt. If you like your beans whole, then remove from heat at this point. If you prefer beans resembling the refried variety, then continue to cook until some of the beans break down and thicken.

Guacamole-
Cut the avocados in half. Remove pulp and mash roughly in a bowl. Add remaining ingredients, stirring gently. Salt to taste.
makes
serves 6
serving idea
Serve with this salad and dressing-

SALAD-
2 oranges, peeled and sliced
1 large cucumber, thinly sliced
1 large red onion, thinly sliced
salad greens
handful coarsely chopped coriander

On a platter, layer greens, oranges, cucumber and onions. Top with coriander and drizzle with dressing.

CITRUS DRESSING-
1/4 cup vegetable or olive oil
2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
salt, pepper

translation...stuffed chillies with spicy chicken in a green chilli sauce with beans and avocado dip....very tasty