Tuesday, December 17, 2013

Stuffed Hatch Chile Peppers

I happened to get a bunch of Hatch chile peppers in my last Bountiful Baskets participation, so why not make Chiles Rellenos with them!  This filling is a twist on my Chicken Flautas filling which is my husband's absolute favorite appetizer! (Okay, Cadillac Queso is his favorite, but flautas are a close second!)

2 C cooked, shredded chicken
8-10 Hatch chiles
One 7 3/4 can of El Pato tomato sauce (or regular tomato sauce and some cayenne pepper)
8 ounces cream cheese, cubed
One 4-ounce can green chilies
1 C chicken stock
1 T chili powder
1 T cumin
1 T garlic powder
Salt & pepper, to taste

1 C flour
1 C cornmeal
2 teaspoons baking powder
1/2 C milk
2 egg yolks
2 teaspoons seasoned salt

Peanut oil (for frying)

Preheat the oven to 400 degrees.  Put the chiles on a sheet pan in a single layer.  Roast them, turning occasionally, until charred and blackened on all sides.  When they are cool enough to handle, peel the skins off. 

Meanwhile, put all of the filling ingredients into a skillet except the cream cheese.  Cook and stir occasionally until almost all of the liquid has cooked out.  Stir in the cream cheese to melt. Remove from heat.

Cut a slit down one side of each pepper, being careful not to cut all the way through the other side of the pepper.  You're trying to make a pocket of sorts.  Scrape out the seeds with a spoon.  Stuff the filling into each pepper and close the pepper around it.  Freeze them in a single layer until frozen.

Mix the batter ingredients together with a whisk.  Preheat the peanut oil in a skillet to 350 degrees.  Dip the chiles into the batter and fry in batches until golden all over.  Put them in a 200 degree oven to keep warm while frying other batches.

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