Wild Mushroom Chile Relleno (hl)

If the Spirit of God is at work in your life, nothing will stop you from making this commitment. You have nothing to fear in telling someone that. You have nothing to fear in saying to someone, “I want you to think about this, I want you to consider the cost carefully.” You have nothing to fear. What you're doing is stopping people from superficial, non-saving delusion. You're backing them off and saying, let's find out whether this is really the work of the Spirit of God and what is happening in your life is not a momentary, emotional thing, but what is happening in your life is the true, regenerating work of the Holy Spirit producing an unrelenting repentance and an undying faith that will go through every barrier. You do all the important things in life by calculating carefully. This is the most important thing you'll ever do.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
		Appetizer-e, Texmex-ent	6	Servings

INGREDIENTS

		chile relleno-
6		Poblano chilies, fresh
2	lb	Wild mushrooms, portabello
		wood ear shitaki etc.
1		Lemon juice
6	oz	Queso blanco
2		Ears sweet corn
1		Cilantro, cleaned and
		chopped
1	t	Salt
1	t	White pepper
1	T	Olive oil

INSTRUCTIONS

Roast the chilies on an open flame until skin blisters. Allow to  cool,
then skin and seed by making a small slit in one side of each.  Do not
clean with water because it will wash away the flavour. Set  aside.  To
prepare the chile filling, marinate cleaned mushrooms in lemon  juice,
olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper.  Meanwhile, cut
the sweet corn from the cob and place in a small bowl  with queso
blanco that has been grated or cut into small cubes. Grill  mushrooms
and allow to cool. Cut mushrooms into medium cubes and add  to corn and
queso blanco mixture. Finish seasoning with cilantro,  salt and pepper.
To stuff chilies first lightly salt and pepper the inside of each.
Spoon about 3-4 tablespoons mixture into each. Close chilies and wrap
tightly in plastic. To cook chile relleno steam for 8-10 minutes.
Remove from plastic, sauce plate and place Chile Relleno on top.
Optional: Drizzle lightly with Cilantro Oil.  Yield: 6 servings
Nutritional Information: 205 Calories, 9.6 grams of fat per serving
(Courtesy of Chef Miles Angelo, Arizona 206, NYC) original title: Wild
Mushroom Chile Relleno with Chimayo Chile Sauce and Cilantro Oil
Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved  Busted by
Gail Shermeyer <4paws@netrax.net> on May 24, 1997  Recipe by:
TVFN:RECIPE FOR HEALTH SHOW #RHD107 Posted to MC-Recipe  Digest V1 #637
by 4paws@netrax.net (Shermeyer-Gail) on Jun 07, 1997

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 161 Calories From Fat: 87 Total Fat: 9.8g Cholesterol: 19.8mg Sodium: 821.4mg Potassium: 267.3mg Carbohydrates: 12.3g Fiber: 2.6g Sugar: 2.4g Protein: 8.5g