CombatCritic's Favorito Recipes: Great Chili Rellenos ... Olè!

Ingredients:

Rellenos

4 Large Poblano Chiles
1 Pound Queso Fresco (Cheese)
Toothpicks
3 Eggs
1 Tablespoon Flour
1 Cup Oil

Tomato sauce

4 Medium Roma Tomatoes (Halved)
1 Cup Water
2 Garlic Cloves (Peeled and Chopped)
1 Tablespoon Chicken broth powder
1/4 cup oil
1 teaspoon all-purpose flour
1 tablespoon chopped oregano leaves

Directions:

Rellenos

1. Heat grill to medium.
2. Grill and char the chiles on both sides. 
3. Once blackened put in a plastic bag for 10 minutes to sweat out moisture. 
4. Remove from bag, slit down the middle, and remove seeds. 
5. Stuff peppers with the queso fresco and use toothpicks to hold together.
6. Separate egg yolks from the whites. 
7. Add egg whites to a large bowl, reserving the egg yolks.
8. Beat egg whites with electric beater until fluffy. 
9. Add flour and egg yolks, mixing thoroughly.
10. Add oil to a frying pan (medium heat). 
11. Dip the stuffed peppers into the batter and fry until golden brown on both sides. 
12. Remove from oil and place on serving platter.

Tomato Sauce

1. Add tomatoes and water to small pot (medium heat).
2. Simmer until soft, stirring in garlic and chicken broth powder.
3. Add the 1/4 cup oil to a frying pan (low heat)
4. Stir in flour to make roux (flour and fat) mixture. 
5. Cook the until browned, then add tomato sauce. 
6. Simmer for 5 minutes, then add oregano.
7. Pour tomato sauce over chile rellenos on serving platter.
8. Eat!

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Title: CombatCritic's Favorito Recipes: Great Chili Rellenos ... Olè!

Key Words: Chili Relleno, chili, relleno, rellenos, recipe, Poblano, pepper, Mexican, Mexico, Spanish, food, recipes, CombatCritic, TravelValue, travel, value, review, Yelp, Zomato, Tabelog

CombatCritic's "Gnarly" Guacamole Recipe

4 Ripe (dark and soft, but not too soft, to the touch) Medium  or Large Hass Avocados

1 Teaspoon Diced Garlic (or 1/2 teaspoon garlic powder)

1 Tablespoon Fresh Lime Juice

1 Teaspoon Sea Salt (to taste)

1/2 Teaspoon Ground Black Pepper
1/4 Cup Minced White Onion

1/8 Cup Fresh Chopped Cilantro (or 1 tablespoon dried cilantro)

Remove the avocados from their skin by cutting them in half, removing the seed, and scraping the contents into a large bowl with a tablespoon.  Smash the avocados with a mashed potato masher until all large chunks are well smooshed.  Add the garlic, lime juice, salt, pepper, onion, and cilantro to the bowl and stir well, ensuring all ingredients are thoroughly distributed (the lime will keep the avocado from turning black too quickly from oxidation - lemon juice can be substituted depending on your taste).

Serve with fresh baked chips (cut corn tortillas in half, distribute evenly across a baking sheet, spray with Pam or other cooking spray, coat with salt, and bake at 325 for 25 to 30 minutes - until brown and crispy) and salsa and/or pico de gallo.

HINTS TO QUICKLY RIPEN AVOCADOS: If you cannot find ripe avocados and do not want to wait until ripe, placing them in a brown paper bag at room temperature will hasten ripening in a day or two. If in a huge rush, place unripe avocados in a 200° (F) oven for 10 minutes, moving directly to the refrigerator for 10 minutes. The formerly firm avocados should then be soft and ready to mash for your guac fix.

Buon Appetito!

CombatCritic

Read Reviews By CombatCritic:

Yelp - Elite '14/'15/'16

Tabelog - Official Judge (Bronze)

Zomato - #1 Ranked Foodie





... And Don't Forget To Subscribe To TravelValue TV on YouTube

Title: CombatCritic's "Gnarly" Guacamole Recipe

Key Words: avocado, chips, cilantro, CombatCritic, dip, eat, food, garlic salt, guacamole, lime, Mexican, pepper, recipe, restaurant, salsa, travel, value, TravelValue, Yelp