Chiles Rellenos With Corn And Okra Succotash Recipes

CORN OKRA CREOLE

Steps:

• In a large skillet, saute green pepper and onion in oil until tender. Add corn and okra; cook over medium heat for 10 minutes, stirring occasionally. , Stir in the tomatoes, tomato paste, thyme, salt, pepper and, if desired, pepper sauce. Cover and simmer for 3-5 minutes, stirring occasionally.

CHILE RELLENOS

Steps:

• Char the peppers by holding them over an open flame of a gas burner with tongs. Then place the peppers in a plastic bag for at least 30 minutes to steam the skin loose. When the pepper is cool enough to handle, remove the charred skin, using a paring knife if necessary. Slit a side of the chiles and remove the seeds. Stuff the chiles with the cheese.
• Mix all the dry ingredients together. Roll the stuffed chiles in the flour mixture. Saute the chiles on a flat grill or in a skillet coated with vegetable oil for 1 to 2 minutes per side or until the cheese is melted.
• Serve 2 to 3 chiles per serving. Smother them in Green Chile stew or salsa and serve them with lettuce and tomatoes.
• Saute the potatoes, onions, and garlic in the vegetable oil for 5 minutes or until almost soft. Then add the green chile, water, and salt. Boil for 15 minutes.
• In a small bowl combine the flour and water and whisk well to make the thickener. Add the thickener and let simmer for 5 minutes. This can be served in a bowl with a tortilla and sour cream. You can add beef, chicken, or pork. This can also be used as a sauce for your favorite Mexican dishes. Or even over a steak or chicken breast. Garnish with lettuce and tomatoes.

BAKED CHILES RELLENOS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Roast peppers on the top rack of the preheated oven until the skins are charred, about 5 minutes per side. Remove from the oven and allow to cool enough to handle, about 10 minutes. Set the oven to 350 degrees F (175 degrees C).
• While peppers are cooling, whisk eggs, flour, milk, baking powder, and salt together in a medium bowl until smooth. Slice the queso fresco into eight even rectangles, just shorter than the length of the peppers.
• Carefully peel off the waxy skin of the cooled peppers. Gently cut a slit down the length of the peppers and use a spoon to remove the seeds and membranes.
• Spread about 1/4 cup of the milk mixture on the bottom of a 9x13-inch baking dish. Wrap each pepper around a queso fresco rectangle. Place each chile/cheese wrap seam-side down in a single layer in the baking dish. Cover with remaining egg mixture. Sprinkle Cheddar cheese over the top.
• Bake in the preheated oven until the egg mixture has risen and the cheese is golden brown, about 30 minutes.

CHILES RELLENOS WITH CORN AND OKRA SUCCOTASH

Steps:

• TIM LOVE'S WILD GAME RUB:.
• Mix all ingredients in a jar and store in the refrigerator for up to 6 months.
• CHILE'S RELLENOS:.
• Preheat the oven to 350°.
• In a pie plate, rub the head of garlic with olive oil and roast until tender, about 45 minutes; squeeze the garlic cloves out of the skins.
• Meanwhile, light a grill.
• Grill the poblanos over high heat or cook them directly over a gas flame, turning, until charred all over.
• Transfer the chiles to a plate, let cool slightly, then rub off the skins.
• Make a slit along one side of each chile.
• Using scissors, snip out the cores and scoop out the seeds.
• Heat a large saucepan; add the 1 tablespoon of oil, the bacon and chorizo and cook over moderate heat for 4 minutes, stirring.
• Add the corn, onion, bell pepper, celery and roasted garlic and cook, stirring, until the vegetables are softened, about 7 minutes.
• Add the okra, Wild Game Rub, bay leaf and broth and bring to a simmer.
• Cover and cook over moderately low heat, until the liquid is thickened, about 7 minutes.
• Season the succotash with salt and pepper, remove from the heat and let cool; discard the bay leaf.
• Season the insides of the poblanos with salt; arrange in a large cast-iron skillet or casserole.
• Spoon the filling into the poblanos and sprinkle with the cheese.
• Set the skillet on the grill, close the lid and grill over moderately low heat for 20 minutes, until the filling is hot and the cheese is melted.
• Alternatively, cover the skillet and bake in a 350° oven for 20 minutes.
• Serve hot.