Chiles Rellenos

Menu Part: 
Appetizer
Cuisine Type: 
Mexican
Serves: 
12

Fresh green poblano chiles stuffed with dried apricots, raisins, toasted pecans, Jack cheese and queso blanco, are served topped with Guajillo Chile Sauce and a sour cream drizzle.

Ingredients

Chiles & Filling:
Vegetable oil for coating chiles
24 large poblano chiles
16 oz. jack cheese, grated
16 oz. queso blanco, grated
8 oz. dried apricots, diced
8 oz. raisins
8 oz. pecans, lightly toasted and coarsely chopped

Guajillo Chile Sauce:
2 lb. ripe Roma tomatoes
2 lb. tomatillos, husks removed
2 large onions, cut in eighths
12 garlic cloves, peeled
2 oz. guajillo chiles or dried New Mexico red chiles, stemmed and seeded
2 cups water
1⁄2 cup cilantro, finely chopped
4 tsp. brown sugar
2 tsp. salt
Sour cream or crème fraîche
Cilantro sprigs

Steps

1. Lightly oil poblanos; roast until skins are blistered and charred. Cool; remove skins.

2. Make a slit lengthwise down side of each chile to create pocket. Remove seeds.

3. Combine cheeses, apricots, raisins, and pecans; mix well. Stuff equal portions of filling into each poblano; set aside.

4. Preheat broiler. Combine tomatoes, tomatillos, onions, and garlic in a baking pan in a single layer. Broil, turning, until ingredients are lightly blistered and charred, 15-20 min.; cool.

5. In dry skillet over med. heat, lightly toast guajillo chiles. Transfer to bowl, cover with water, and soak 15-20 min., until softened; drain.

6. In a blender, combine broiled ingredients with softened chiles. Add the 2 cups water; puree to form a coarse sauce and transfer to a saucepan. Bring to a boil; reduce heat and simmer 15 min. Keep warm.

7. For service, lightly grill or broil stuffed poblano chiles just until cheese begins to melt. Stir chopped cilantro, sugar, and salt into guajillo sauce. Pool sauce on each of 12 plates; top with 2 stuffed poblanos. Spoon more guajillo sauce over each chile, drizzle with sour cream and garnish, with cilantro sprigs.

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Ideas and Innovation
hibachi grill cooking

We saw in 2016 that many operators were trying to have some type of display cooking in their food operation. We installed a hibachi grill this fall, and within three months we had 300 residents and guests make reservations. We also use our hibachi grill for cooking classes twice a month, where our hibachi chef Abby Kramer does an excellent job teaching different cuisines. We have received so many compliments that we have decided to get another hibachi grill for a different dining venue in 2017.

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

FSD Resources