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Chiles Rellenos with Rock Shrimp Salsa Fresca (Emeril Lagasse) Recipe

Chiles Rellenos with Rock Shrimp Salsa Fresca (Emeril Lagasse) Recipe

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Chiles Rellenos with Rock Shrimp Salsa Fresca (Emeril Lagasse)

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Ingredients

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Nutrition

1205

Calories

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Ingredients:

Serving

12 large, fresh poblano or new mexico chiles
1 tbsp olive oil
1 cup corn kernels
1 tbsp chopped yellow onions
1 tbsp minced jalapeno
1/2 tsp minced garlic
1/2 tsp chili powder
1/4 tsp salt
1 1/2 tbsp chopped cilantro leaves
2 cups grated monterey jack cheese
8 oz cream cheese, at room temperature
vegetable oil, for frying
1 cup all-purpose flour
1 tbsp plus 1 tsp essence , recipe follows
4 large eggs, separated
1/8 tsp cayenne
1 1/2 cups grated queso blanco or mozzarella
rock shrimp salsa fresca, recipe follows
sprigs fresh cilantro, for garnish
8 oz peeled and deveined rock shrimp
1 tsp essence , recipe follows
2 tsp olive oil
1 cup peeled, seeded, and chopped vine-ripened tomatoes
1/4 cup finely chopped red onions
1/4 cup fresh lime juice
1 tbsp chopped fresh cilantro leaves
1 1/2 tsp minced jalapenos
1/2 tsp minced garlic
1/4 tsp salt
1/8 tsp freshly ground black pepper
2 tsp extra-virgin olive oil
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Roast the peppers by placing them on an open gas flame, turning frequently with tongs until all sides are charred black, 7 to 10 minutes. (Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.) Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, 10 to 15 minutes. Carefully peel and seed the chiles, leaving the stem ends intact and without splitting the sides. Set aside.
In a large non-stick skillet, heat the olive oil over high heat. Add the corn and cook, stirring occasionally, until the corn is deep golden brown and begins to pop, about 4 minutes. Reduce the heat to medium-high. Add the onions, jalapenos, garlic, chili powder, and salt and cook, stirring, for 1 minute. Remove from the heat. Add the cilantro and stir well.
In a bowl, mash together the jack cheese with the cream cheese. Stir in the cooled corn mixture and mix well. Divide the mixture into 12 equal portions, forming each into a log to fit inside the chiles. Stuff the chiles with the cheese-corn mixture, and if necessary, secure with toothpicks.
In a large, deep saute pan, heat enough oil to come about 1 inch up the sides of the pan to 360 degrees F.
Preheat the broiler.
In a shallow bowl, combine the flour with 1 tablespoon of the Essence. In a second bowl, beat the egg yolks with the remaining teaspoon of Essence and the cayenne. In another bowl, beat the egg whites until foamy. Fold the whites into the yolks, being careful not to deflate.
One at a time, dredge the peppers into the seasoned flour, then into the egg mixture, turning to coat and shaking to remove any excess. In batches, add the chiles to the oil and cook, turning once, until golden brown, about 3 minutes. Remove and drain on paper towels.
Arrange the chiles on a baking sheet or in a large baking dish. Sprinkle with the queso blanco or mozzarella cheese. Place under the broiler until the cheese is melted and creamy and the chiles are completely heated through, 1 to 2 minutes. Remove from the oven.
Arrange 2 chiles on each of 4 or 6 plates and top with the shrimp salsa. Garnish with the cilantro sprigs, and serve immediately.
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1205.39 Kcal (5047 kJ)
Calories from fat	729.84 Kcal
		% Daily Value*
Total Fat	81.09g	125%
Cholesterol	454.94mg	152%
Sodium	5196.12mg	217%
Potassium	721.28mg	15%
Total Carbs	53.46g	18%
Sugars	8.31g	33%
Dietary Fiber	6.06g	24%
Protein	65.41g	131%
Vitamin C	16mg	27%
Vitamin A	1.3mg	43%
Iron	20mg	111%
Calcium	1348.1mg	135%

Amount Per 100 g
Calories	231.68 Kcal (970 kJ)
Calories from fat	140.28 Kcal
		% Daily Value*
Total Fat	15.59g	125%
Cholesterol	87.44mg	152%
Sodium	998.71mg	217%
Potassium	138.63mg	15%
Total Carbs	10.27g	18%
Sugars	1.6g	33%
Dietary Fiber	1.16g	24%
Protein	12.57g	131%
Vitamin C	3.1mg	27%
Vitamin A	0.2mg	43%
Iron	3.9mg	111%
Calcium	259.1mg	135%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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