Poblano Chiles fyldt med majs og Monterey Jack Cheese
Du kan sprede alt i en poblano chile og stege det, og det vil smag godt. Server denne overførsel med creme som sideskål eller som vegetarisk hovedret. Opskrift ophavsret 2012 af Eugenia Bone.
Kilde: Martha Stewart Living, juli 2012
Samlet tid
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27.04.2023 @ 16:57
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“You can stuff anything in a poblano chili and fry it, and it will taste good. Serve this transfer with cream as a side dish or as a vegetarian main course. Recipe copyright 2012 by Eugenia Bone. Source: Martha Stewart Living, July 2012 1 hour 25 minutes 40 minutes 4 Total time Prepare servings Ingredients 1 cup all-purpose flour 1 teaspoon baking powder Pinch of coarse salt 3/4 cup stock beer 8 poblano chiles 4 ounces Monterey Jack cheese, cut into eight 3-inch-long sticks 1 tablespoon unsalted butter 1/2 cup chopped onion 1 tablespoon chopped garlic (from 2 cloves) 2 cups corn kernels (from 2 to 3 ears) Coarse salt and freshly ground pepper Safflower oil for frying Cream, for serving Lime wedges for serving Directions 1. Whisk flour, baking powder, salt, and beer in a bowl. Refrigerate for 1 hour (it will puff as it chills). 2. Place chiles directly over the flame of gas burner burners on high heat. Fry, turning with tongs, until skins are charred and blistered. (Alternatively, you can roast chilies on a baking sheet, turning often, until the skin is charred, being careful not to overcook. Otherwise, they will be difficult to peel, and the flesh may be too soft to stuff.) When chiles are cool enough to handle, slip off skins. 3. Leaving stem intact, cut a slit into the side of each chili. Remove seed plate, then insert a cheese stick. 4. Heat butter in a skillet over medium heat. Add onion and garlic; sauté until onions are translucent, about 5 minutes. Add corn sauté until tender, about 5 minutes. Season with salt and pepper. Put 1/4 cup corn mixture in each chili, and close with a toothpick. 5. Heat 1 inch of oil in a large nonstick skillet over medium heat until hot. Dip chili in batter, and fry in batches (do not crowd skillet) until golden, about 1 minute per side. Drain on paper towels. Serve with cream and lime wedges.”