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Pasilla Chiles Stuffed With Potato (chiles Pasillas Relle

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CATEGORY CUISINE TAG YIELD
Dairy, Vegetables, Meats 6 Servings

INGREDIENTS

1 lb New potatoes
12 Pasilla chiles
6 oz 'queso fresco', feta cheese
or cream cheese crumbled
Salt
1/3 c Vegetaable oil
2 lb Tomatillos, husked and
rinsed
2 T Coarsely chopped white onion
2 Garlic cloves, finely
chopped
1 Heaped tablespoon dark brown
sugar
1/2 c Chicken stock or water

INSTRUCTIONS

The following are from the April 1996 issue of Food & Wine in an
article by Diane Kennedy.  Senora Maria Herrera Redondo de Williams
1.In a large saucepan of boiling water, cook the potatoes until
fork-tender, aobut 20 minutes. Drain, cool slightly and peel.  Transfer
to a large bowl and mash roughly.  2.Using a small sharp knife, slit
the chiles lenghtwise, leaving the  stems intact. Carefully remove the
seeds and veins. Place the chiles  in a bowl, cover whit hot water and
let soak until just beginning to  soften, about 20 minutes (depending
on how dry they were in the first  place). Drain.  3.Add the cheese to
the potatoes, season with salt and mash together  well. Stuff the
chiles fully with the filling, but leave enougfh room  so that the
seams almost close.  4.Heat the oil in a large nonreactive skillet.
Gently fry the chiles  in batches, rolling them over from time to time
so that they cook  evenly without browning too much, about 5 minutes.
Transfer to paper  towels to darain. Reserve the oil in the skillet.
5.Make the tomatillo sauce: In a large nonreactive saucepan, cover the
tomatillos with water and simmer until soft, about 10 minutes. Drani
and transfer to a blender. Add the onion and garlic and blend until
almost smooth (but still textured)>  6.Preheat the oven to 350. Heat
the reserved oil iln the skillet. Add  the brown sugar and fry for a
few seconds. Add the tomatillo sauce,  season with salt and cook over
high heat until reduced, about 5  minutes. Stir in the chicken stock.
7.In a baking dish large enough to hold the chiles in one layer,
arrange the chiles side by side. Pour the tomatillo sauce over the
chiles and bake until heated through, about 15 minutes. Serve warm.
Posted to CHILE-HEADS DIGEST by Judy Howle <howle@ebicom.net> on May
23, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 145
Calories From Fat: 116
Total Fat: 13.3g
Cholesterol: 41.6mg
Sodium: 288mg
Potassium: 166.9mg
Carbohydrates: 4g
Fiber: 1.4g
Sugar: 1.8g
Protein: 3.8g


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