Seafood-Stuffed Chile Relleno
Source of Recipe
Internet
List of Ingredients
For the seafood stuffing:
1 tablespoon garlic
1 cup salad shrimp, cooked
1 cup bay scallops
1 cup onion, diced fine
1 cup cilantro, chopped
Salt and pepper to taste
Prepare the seafood stuffing
In a saute pan, saute the onions and garlic with the shrimp and scallops until they lose translucency. Add the rest of the ingredients. Cool and drain off cooking juices.
For the chile de arbol sauce:
1 tablespoon garlic
2 tablespoons oil
1/2 onion, chopped
2 dried arbol peppers
1 cup cilantro, chopped
2 tablespoons tomato puree
1 cup heavy cream
1 cup chicken stock
2 tablespoons honey
Salt and pepper
In a saute pan, saute the onions and garlic, for six minutes.
Add rest of ingredients. Cook for 20 minutes and strain to make a smooth sauce. Check and adjust the seasoning with salt and pepper.
For the chile:
8 Anaheim or 4 poblano peppers (roasted, peeled and seeded)
Roast the peppers, after roasting keep them in a plastic bag for 10 minutes, peel, seed and devein them, cut one straight line from top to bottom.
To assemble:
1 15-ounce can black beans, pureed
8 ounces of gouda cheese, grated
Stuff the peppers with the cooled seafood stuffing mixed with grated gouda cheese. Place peppers on a cookie sheet and bake for 15 minutes at 400 degrees, or until the cheese melts.
Place spoonful of black bean puree on plate, lay stuffed chile on top. Top with chile sauce and dollop of sour cream.
Yields Four dinner or eight appetizer servings
Recipe
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