POBLANO CHILES FILLED WITH GRATED ZUCCHI
Source of Recipe
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List of Ingredients
6 poblano chiles, charred, peeled and seeded
About 1 cup canola oil, or more if needed
Beer Batter
1 1/4 cups beer (not dark)
1 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
Filling
1 1/2 tablespoons olive oil
1 1/2 cups diced yellow onion
3 small zucchini, grated on large holes of a grater (2 cups)
Handful of zucchini blossoms, cut into slivers
Salt and pepper to taste
1 1/2 cups grated Monterey Jack cheese
Instructions:
To prepare the batter: Whisk together the beer, flour, baking powder and salt to make a batter. It should be runny. If not, add more beer. Cover and let it rest for at least 30 minutes.
To prepare the filling: Heat the oil in a skillet. Add the onion and cook for 5 minutes. Stir in the grated zucchini and cook for another 8 minutes, stirring in the blossoms during the last couple of minutes. Season with salt and pepper. Remove from heat and add the cheese.
Stuff each chile with a heaping 1/4 cup of the filling. Press the edges of the chile together and secure with a toothpick.
Heat the oil in a large skillet over medium heat. When the oil shimmers on top, dip 2 chiles into the batter, then gently slip them into the oil. Fry until golden on both sides, turning once. Remove to paper towels to drain. Continue with remaining chiles.
Serves 4 to 6
PER CHILE: 315 calories, 11 g protein, 28 g carbohydrate, 17 g fat (6 g saturated), 25 mg cholesterol, 339 mg sodium, 2 g fiber.
Recipe
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