Chile Rellenos Recipe - What issue??

[LeighAnn]

I have made Chile Rellenos recipe several times and all of my friends go crazy for it. I have been requested to make it again for an upcoming event.
I can't seem to locate the recipe. Does anyone know which issue it is in (and what pic is on the cover). HELP!!
Thanks!

[bjcotton]

Welcome LeighAnn, glad you could join us. Is this the recipe you are looking for?

http://www.cuisinemembersplus.com/admin/...20_R01.jpg


* Exported from MasterCook *

Feijoada Chiles Rellenos

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Roast -- Peel, and Seed:
8 Anaheim chiles
Saute in 1 T. Olive Oil:
1 cup kielbasa -- cubed (6 oz.)
Add and Saute:
1 cup onion -- diced
1 t. dried oregano leaves
1/2 t. paprika
Cayenne to taste
Stir in -- Season with:
3 cloves garlic -- minced
2 cans black beans -- drained, rinsed (14 oz. each)
1 1/2 cups chicken broth
Salt and Tabasco to taste
Stuff Chiles -- Top with:
4 oz. goat cheese -- crumbled

Preheat oven to 400°; coat a baking dish with nonstick spray.

Roast chiles over a gas burner until blackened and blistered; steam in a resealable plastic bag. When cool, peel and slit them lengthwise, then scrape out seeds. Set aside until ready to stuff.

Saute kielbasa in oil in a nonstick skillet over medium-high heat until browned, stirring often.

Add onion and spices; saute until onion softens, about 3 minutes.

Stir in garlic and cook just until fragrant, 1 minute. Add the beans and broth; simmer 10 minutes, or until liquid is nearly evaporated. Lightly mash the beans with a potato masher, then season with salt and Tabasco.

Stuff each chile with about 1/4 cup of bean filling and arrange in the prepared baking dish. Top each chile with goat cheese (about 1 T. each) then bake, uncovered, until heated through, 15-20 minutes. (Shown here with Tomato-Mango Relish and Rice with Garlic and Greens.)

Source:
"Cuisine at home, August 2005, Issue 52, p. 50"
- - - - - - - - - - - - - - - - - - -

[LeighAnn]

Thanks so much, but no that is not the one, but I think that it may be in that same issue. It is the recipe that you stuff anaheim peppers with white cheddar and jack cheeses then batter and deep fry them. They are D-LISH!!

[Mare749]

Welcome LeighAnn! Sorry, I can't help, but maybe somebody else can. I hope so, sounds good!

Maryann

[bjcotton]

I'll look again LeighAnn. Might this be it?


* Exported from MasterCook *

Three Cheese Chiles Rellenos

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : A List Eggs-Dairy-Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For the Gazpacho Sauce-
Pulse:
2 1/2 cups tomatoes -- seeded, chopped
1/2 cup red onion -- chopped
1/2 cup celery -- chopped
1/2 cup red bell pepper -- chopped
1 clove garlic -- sliced
Stir in:
1 cup V-8 juice
1/2 cup carrot -- grated
1/2 cup cucumber -- diced
1/4 cup white wine vinegar
2 T. Worcestershire sauce
2 T. olive oil
1/2 t. ground cumin
Juice of 1 lime
Salt -- pepper, and Tabasco to taste
For the Chiles-
Roast -- Peel, and Seed:
8 Anaheim chiles with stems
Combine -- Stuff Chiles with:
1 cup white or yellow Cheddar cheese -- grated
1 cup pepper jack cheese -- grated
1/2 cup Parmesan cheese -- grated
Heat:
4 cups vegetable oil
For the Batter-
Combine:
1 1/4 cups all-purpose flour
1/4 cup yellow cornmeal
2 T. cornstarch
2 T. sugar
1 t. table salt
1/2 t. baking powder
1/4 t. ground white pepper
Stir in:
1 1/3 cups cold club soda
Dredge and Dip Chiles in -- Fry:
1/2 cup all-purpose flour
Prepared batter

Pulse tomatoes in a food processor until finely chopped (do not puree) and transfer to a large bowl. Add onion, celery, bell pepper, and garlic to processor; pulse until finely chopped, then add to the tomatoes.

Stir in remaining ingredients. If sauce is thick like salsa, thin with more V-8. Chill before serving.

Roast chiles over a gas burner until blackened and blistered; steam in a resealable plastic bag. When cool, peel and slit them lengthwise, then scrape out seeds.

Combine cheeses in a bowl. Shape about 3 T. of the mixture into a log, then place inside a chile. Wrap each stuffed chile in a paper towel and set aside. Preheat oven to 200°; line a baking sheet with several crumpled paper towels.

Heat oil in a large saucepan over medium to 360-375°.

Combine dry ingredients for the batter in a large bowl.

Stir soda into dry ingredients with a fork when oil reaches 330°.

Dredge chiles in flour; dip one into the batter then remove and allow excess batter to drip off. Fry chile in the hot oil until golden on one side, 2-3 minutes; turn and fry 1-2 more minutes. Remove with a slotted spoon and drain on paper towels. Transfer to the oven to keep warm as you fry the remaining chiles.

Serve chiles immediately with Gazpacho Sauce, garnished with sprigs of cilantro.

Source:
"Cuisine at home, August 2005, Issue 52, p. 17"


http://www.cuisinemembersplus.com/admin/...17_R01.jpg

[Mare749]

Yuummmeee! Thanks Billy! Copied!

Maryann

[bjcotton]

You put that back Maryann! That wasn't for you

[Mare749]

Too bad! Got it now and it's mine!!!

Maryann

[cjs]

oh my, both of them make me hungry!! and welcome to you, LeighAnn

[LeighAnn]

YES!!! Thank you sooooo much! That is definitely it!
You should try it. It is so amazingly good!