Vegetarian Black Bean Chile Rellenos
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mexicanfood.about.com
Vegetarian chile rellenos with black beans
Vegetarian stuffed and breaded chile rellenos are poblano chilies stuffed with black beans, cheese and citrus. This is an indulgent Mexican-inspired appetizer or vegetarian entree. If you like vegetarian chile rellenos, you may want to also try these chile rellenos stuffed with baked beans and cheese.
Vegetarian chile rellenos recipe and photo courtesy TexasSweet Citrus.
Ingredients:
- 8 poblano chilies
- 1 grapefruit, peeled and sectioned
- 1 15-ounce can black beans
- 8 ounces Mexican cotija cheese, shredded
- 8 ounces Monterey Jack cheese, shredded
- 1 tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- 4 eggs, plus 2 yolks, beaten
- 4 1/2 cups flour
- 1/2 tsp baking powder
- 2 egg whites beaten stiff
- oil for frying
Preparation:
Roast chilies by placing them on their sides directly on racks of gas burners. Turn the flame on high. Peppers can also be roasted under the broiler about two inches from the heat. Roast, turning with tongs, until skins are blackened, 5 to 8 minutes.
Transfer to a bowl, cover with plastic and steam for 10-15 minutes. Peel chilies, split lengthwise once and remove seeds. Set aside.
To make filling, add grapefruit sections, beans, cheeses, cumin, salt and pepper to a large bowl. Mix by hand until well blended. Generously fill each chili with the mixture, securing opening with toothpick if desired.
In a medium mixing bowl, combine beaten eggs, 1/2 cup flour and baking powder. Mix well; gently fold in egg whites. Dredge the chiles in remaining flour, then egg mixture and again in flour.
Preheat oven to 325 degrees. In a deep fat fryer, heat oil to 350 degrees, or heat a 2-inch deep skillet with 1/2 cup oil.
Fry peppers until lightly browned on all sides.
Drain chile rellenos on paper towels, then place on a cookie sheet and bake for 10 minutes.
Makes 8 vegetarian chile rellenos.
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