Seafood Chile Relleno’s
Seattle’s Best
Ingredients:For the stuffing:
- 1 tablespoon canola oil
- 1 small white Spanish onion, chopped 2 cloves garlic, minced
- 6 ounces shrimp, peeled, deveined, and chopped
- 6 ounces calamari, chopped
- 6 ounces bay scallops, or larger sea scallops, cut into small pieces
- 1/2 cup chopped cilantro
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1/2 cup chile de árbol sauce
For the chiles:
- 4 large fresh poblano chiles
- 1/2 pound white gouda cheese, shredded
- One 15-ounce can black beans, drained and rinsed
- Chile de árbol sauce, for serving
- 1/2 cup crema fresca (sour cream for a substitute)
Method:
For the stuffing:
Preheat a gas grill or cast-iron grill pan over high heat, or preheat the broiler. Grill or broil the chiles about 4 inches from the heat, turning them over occasionally, until evenly blackened on all sides, 15-20 minutes.
Preheat the oven to 400 degrees and line a baking sheet with aluminum foil.
Place the chiles in a paper or plastic bag and seal. Let stand until cool enough to handle and the skins have loosened, about 15 minutes. Peel off the skins. Cut a slit from the top of each down the side. Remove the seeds and veins. Set aside.For the chiles:
Spoon the stuffing into the chiles and place in the baking sheet. Top with the cheese. Bake until heated through and the cheese is melted, 10-15 minutes.
Meanwhile, heat the beans in a small saucepan with some water over medium heat. When warm, transfer to a blender and purée. Add water as needed to achieve the desired consistency.
In the center of each of 4 large salad plates, spoon ¼ cup of the black bean purée. Place a chile on the purée. Drizzle with chile de árbol sauce and then the crema fresca.Yield: 4 Servings
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