Recipe

Hosted By
DnD

		Yellow Corn-Crusted Chiles Rellenos with Crushed Chickpeas & Moral Mushroom Sauce
		Serving Size - 4
		Prepared By - Mimi and John
		Recipe Rating	Printer Friendly Recipe

1 cup canned chickpeas, rinsed and drained

3/4 cup crumbled fresh goat cheese (3 ounces)

1 1/4 cups grated Monterey Jack cheese (5 ounces)

1/4 cup finely chopped fresh cilantro

Kosher salt and freshly ground black pepper

4 poblano chiles, roasted, carefully peeled, and seeded

1 (12-ounce) bottle dark beer (1 1/2 cups)

3 large eggs

1/2 cup plus 2 tablespoons all-purpose flour

1 1/2 cups white or yellow cornmeal

4 cups peanut oil

MOREL MUSHROOM SAUCE:

3 tablespoons olive oil

1 pound morel mushrooms, coarsely chopped

1 large shallot, finely diced

2 cloves garlic, finely diced

1/2 cup balsamic vinegar

1 cup low-sodium vegetable broth or water

Kosher salt and freshly ground black pepper

2 teaspoons chopped fresh thyme

2 tablespoons chopped fresh cilantro

ROASTING PEPPERS AND CHILES Preheat the oven to 375 degrees F. Brush the peppers with olive oil and season with salt and pepper, place in the oven on a rimmed baking sheet, and rotate until charred on all sides, 15 to 17 minutes. Remove from the oven and place the roasted peppers in a bowl, cover with plastic wrap, and let sit for 15 minutes to allow the skin to loosen. Then peel, halve, and seed. Treat chiles exactly the same way as the peppers. Roasted peppers and chiles can be covered and stored for up to 5 days in the refrigerator. MOREL MUSHROOM SAUCE - Heat the oil in a large saute pan over high heat until almost smoking. Add the morels, shallot,and garlic and cook, stirring occasionally, until the mushrooms are golden brown. Add the vinegar to deglaze the pan, and cook until reduced by half. Add the broth and cook until the mixture is slightly thickened and the mushrooms are soft. Season with salt and pepper and stir in the thyme and cilantro.This can be made up to 1 day in advance and refrigerated. Reheat before serving. CHILES RELLENOS - Put the chickpeas in a medium bowl and crush them with a fork into a chunky puree. Gently stir the goat and Monterey Jack cheeses and cilantro into the chickpeas and season with salt and pepper. Divide the filling among the chiles, compressing it into the shape of each chile. The roasted chiles are very delicate and may begin to tear but will be fine. Whisk together the beer, eggs, and the 2 tablespoons flour in a medium bowl. Spread the V2cup flour on a plate and season with salt and pepper. Spread out the cornmeal on a second plate and season with salt and pepper. Dredge the chiles completely in the flour and tap off any excess. Dip the chiles into the beer batter and allow the excess to drain off before dredging the chiles in the cornmeal. In a large frying pan or shallow pot, heat the oil to 370 degrees F as measured on a deep-frying thermometer. Fry the chiles in batches, if needed, turning until lightly brown, about 4 minutes. Drain on paper towels. Place a chile in the center of each of 4 large plates and spoon some of the morel mushroom sauce around the chile.