Stuffed Chiles With White Beans Recipes

WHITE BEAN-STUFFED POBLANOS

Steps:

• Preheat the oven to 350 degrees F.
• In a large skillet over medium-high heat, warm 1/4 cup of the oil. Once the oil begins to shimmer, add the cumin seeds and cook until they turn a medium shade of brown, about 1 minute max. Add the onions and coriander and cook, stirring, until the onions are translucent, 5 to 7 minutes. Remove from the heat and let the mixture cool to room temperature.
• While the onions cool, mash the white beans with a potato masher or fork in a medium-size bowl until they have the consistency of chunky mashed potatoes. Add the salt, chile, garlic, lime juice, and cooled onions and mix well. Taste and adjust the salt if needed.
• Divide the filling evenly among the poblanos, using a small tablespoon to stuff the filling into each nook and cranny of the peppers.
• Arrange the stuffed poblanos slit-side up on a baking sheet. Drizzle with the remaining 1 tablespoon oil. Bake for 45 minutes, or until the poblanos have shriveled and wrinkled at the area around the slits and turned dark green. Serve garnished with lime wedges.

CHILES RELLENOS (STUFFED PEPPERS)

Steps:

• Place whole peppers over an open flame (gas burner) or under the broiler. Roast, turning frequently until evenly black and blistered. Remove from heat, place in a plastic bag, and let them sweat for a while. This will allow the skins to peel of easily.
• While the peppers are sweating, place the ground beef in a skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. When beef is fully cooked, add the onion, garlic and tomato, and cook for a few more minutes. Season to taste with salt and pepper.
• Remove the peppers from the bag, and peel off the burnt skin. You may wish to wear protective gloves. Run peppers under cool running water to rinse away any burnt pieces. Make a small vertical slit in the side of the peppers, and remove the seeds and veins. Stuff each pepper halfway with the ground beef mixture, then fill the rest of the way with shredded cheese. Close the slits, and secure with toothpicks.
• Whip egg whites in a large glass or metal bowl until thick and fluffy. Add the egg yolks, and whip for a minute to blend in.
• Meanwhile, heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Coat the stuffed peppers with a light dusting of flour, then dip them in the egg so they are fully covered. Carefully place in the hot oil, and fry on both sides until golden. Drain on paper towels, then serve on a large platter.

WHITE BEAN SHREDDED CHICKEN CHILI

Steps:

• Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until tender, about 5 minutes. Add cumin and continue cooking for 1 minute.
• Stir in chicken broth, scraping the bottom of pot with a wooden spoon. Add chicken, beans, chiles, oregano, salt, and cayenne to the pot and bring to a simmer. Continue simmering, stirring occasionally, about 15 minutes.

STUFFED CHILES WITH WILD MUSHROOMS AND CILANTRO SAUCE

Steps:

• Roast the whole poblano chiles over a gas stove burner or under the oven broiler until their skins blister. Remove immediately to avoid burning. Put the chiles in a plastic bag for approximately 30 minutes, then carefully peel skins off. Set chiles aside. (Optional: You may wish to make a slit in 1 side of each chile and carefully remove the seeds, leaving the stem intact.)
• Wash and dice the mushrooms. Stem, seed and dice the bell peppers. Saute the bell peppers in hot olive oil for approximately 5 minutes. Add the mushrooms and cook over low heat for approximately 15 more minutes. Season with salt and freshly ground black pepper to taste.
• With a sharp knife make a small opening in the side of each poblano chile and stuff it with the wild mushroom mixture. Pour some heated sauce on each plate and place a stuffed chile in the center.
• Finely chop the shallots. In a stainless steel or copper saucepan combine the shallots, wine, and vinegar and reduce over low heat until nearly dry, about 10 minutes. Whisk in lemon juice, then whisk in softened butter, 1 cube at a time. Season with salt and freshly ground black pepper and bring to a quick boil, whisking constantly. Stir in minced cilantro last.

CHICKEN BREASTS STUFFED WITH WHITE BEANS

Steps:

• Preheat oven to 450 degrees.
• Using a fork, mash beans, garlic and olives in a medium bowl until chunky. Season with pepper, and salt if desired.
• Using a paring knife, create a pocket in the center of each chicken breast by inserting the tip into the thickest part and cutting a horizontal opening, leaving about 1 inch uncut on each end. Be careful not to cut all the way through. Using a spoon, stuff 1/4 cup bean mixture into each pocket.
• Pour oil into large ovenproof dish, and arrange b reasts in a single layer, skin side up, turning to coat with oil. Season with salt and pepper, and roast until an instant read thermometer inserted into the thickest part registers 160 degrees. Bake 35 to 40 minutes.

STUFFED CHILES

Steps:

• Put chiles on a hot grill or under the broiler, let skin blister and burn.
• Turn chiles occasionally so they don't overcook or burn through to the flesh.
• Wrap chiles in tin foil (or paper bag) for 10-20 minutes. The burned skin will flake off easily and the flesh will be slightly cooked by the steam.
• Slit the side of each chile, remove seeds and veins.
• Mix chicken, red onion, cilantro, red pepper, cheese, black beans, cumin, salt and pepper to taste. Stuff filling into the slits in the chiles.
• Line bottom of pan with rotel, then layer open, stuffed chiles.
• Sprinkle each with quesco fresco, mexican cheese and cilantro, melt in a 350ºF oven for 15 minutes.

STUFFED CHILES WITH TURKEY

Steps:

• 1. Prepare the tomato sauce. Reserve covered off heat. Prepare the roasted chiles. With a small sharp knife cut a slit lengthwise from the stem end to within 1-inch of the tip of each roasted and peeled chile. Keep the stems intact. Cut out the seed pod and rinse the chiles under running water to wash out the remaining seeds. Put the chiles on a plate and set aside. 2. Preheat the oven to 350°. Heat the oil in a medium skillet and cook the onion and garlic until softened, 3 to 4 minutes. Add the tomatoes and cook, stirring, until most of the juices cook away, 2 to 3 minutes. Add the remaining ingredients and mix well. 3. Stuff each prepared chile with 1/2 cup of the turkey mixture. Lay the chiles in a rectangular baking pan, cover loosely with foil and bake until heated through, 20 to 25 minutes. Reheat the sauce. Pour about 1/4 cup sauce on each of 4 serving plates. Place 1 chile on each plate and serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STUFFED CHILES WITH WHITE BEANS

Steps:

• 1. Prepare the tomato sauce. Reserve, covered, off heat. Prepare the chiles. Then, put 1 roasted and peeled chile on a work surface. Using a small sharp knife cut a slit to open the chile from the stem end to within 1-inch of the tip. Carefully cut out the seed pod and discard. Gently rinse under running water to wash out remaining seeds. Repeat with the remaining chiles. 2. In a nonstick skillet, heat the oil over medium-low heat and cook the onion and garlic slowly, stirring frequently, until softened, but not browned, about 3 to 4 minutes. Add the beans. With the back of a wooden spoon mash a few of the beans to help thicken the mixture. Add the oregano, thyme, and chicken broth. Bring to a boil and cook, stirring, until the liquid is reduced and the beans hold their shape on a spoon. Season with salt and pepper. (Since the beans already contain sodium, more salt may not be needed.) Cool the beans in the pan. 3. Preheat oven to 350°. Spoon the filling equally into each prepared chile, packing well to reshape the chile. Place the filled chiles in a single layer, cut side up, in a rectangular baking pan. Cover with foil. Bake until completely heated through, about 25 minutes. Reheat the sauce and spoon over the top of each chile. Sprinkle with cheese. Serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.