I love cooking with green New Mexican chiles when they are in season. The following is a new twist on one of my all-time favorites “Devine Rellenos”, usually made with poblanos and red bell peppers. The NuMex 6-4 or Big Jim “Hatch” varieties are a perfect match for this recipe. I use a creme brulee torch to roast chiles for this dish. It allows me to roast the skin and keep the chile’s flesh firm for stuffing. If you use an open flame to roast with, just don’t overcook the flesh. Basmati rice is essential to the overall flavor of this dish. Here we are stuffing large New Mexican chiles, which takes Devine Rellenos to another level of delight. This is a great entrée with savory meats. Note: Choose straight, full shaped peppers for stuffing. For a spicy treat, roast some jalapeño chiles along side of the rellenos and garnish rellenos with some crumbled chorizo.
Serves 4 Heat Level: Mild
4 large NuMex 6-4 or Big Jim chiles, roasted, peeled, stem on4 cup cooked white basmati or jasmine rice3 eggs, beaten1 cup jalapeño jack cheese, grated1 lg. jalapeño chile, seeded and minced3 shallots finely minced1/2 cup cilantro stems, finely chopped1 tsp. white pepper, freshly ground1/2 tsp. sea salt1/2 tsp. coriander powder1/2 cup Parmigiano Reggiano cheese, grated for toppingOptional Treat: 1 tsp. chorizo or seasoned, sautéed ground beef in the center of the stuffing.
1. With a small knife slit along the narrow edge of the chile from tip to the crown. Carefully open it up and remove the core and seeds and not tear the pepper.2. Mix remaining ingredients (excluding parmesan cheese) in a large bowl.3. Generously stuff the peppers using a spoon and firmly pack mixture as you fill it.4. Place filled peppers in a lightly oiled casserole or baking dish, side by side. I used a7” x 9” casserole dish that was perfect for these 4 chiles. Spread any extra rice mix over the chiles and shake parmesan cheese over the top. I like to place some jalapeños to roast around the edge if there is room.5. Cover casserole and bake at 350° F for 25 minutes. Raise heat to 450° F and remove cover for 15 minutes to form a toasty crust. Test by inserting a knife into the center of the stuffing, it should be firm, not wet. Remove from the oven and cover to rest for 5–8 minutes.Serve with corn on the cob, refried black beans and salad. Garnish with some chorizo.
© 2021Larry Noggle www.peppahead.com