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Chili Rellenos In Reverse Recipe

Chili Rellenos In Reverse Recipe

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Ingredients

Count

Nutrition

950

Calories

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Ingredients:

Serving

4 large boneless chicken breasts
4 overtly large poblano chilies
half a cup of shredded jack cheese
1 cup of grated asadero cheese
3/4 cup of spicey chorizo (cooked)
a deep-frying set up with veg. oil
sauce
5 large very ripe plumb tomatoes
1 large yellow onion
3-4 smoked chipotle peppers + 3 tbsp. of the adobo sauce
8 cloves of garlic
3 1/2 cups of chicken stock
2 cups of heavy cream
1 cup of sweet white wine
roux blanc
olive oil
salt
cilantro splash
1 bunch of fresh cilantro leaves
1/4 cup of olive oil
the juice of 2-3 limes
1 oz. of tequila
batter
6 egg whites
half a cup of cerveza negra (but not guinness)
a pinch of salt
flour
and perhaps some milk of magnesia or rolaids

Directions:

FOR THE CHICKEN: Pound out the chicken breasts to a thickness of 1/4 of an inch. The peppers should have been fire roasted, peeled and cleaned but left in one large piece. Set one on top of each flattened chicken breast.
Chop up the chorizo very small and mix it into both of the cheeses. Spread a layer of this on top of the roasted chilies. Roll the whole thing up in an egg-roll fashion. Tooth picks or wooden skewers can be used to keep them together.
FOR THE SAUCE: Cut the tomatoes in half and the onion into large chunks. Toss them along with the garlic cloves in just enough olive oil to coat them. Roast them in a very hot oven until they well browned and even a little blackened.
Place them into a large saucepan with the stock, cream, wine, chilies and adobo sauce and gently simmer for about half an hour.
If you are blessed with a stick blender use that or else use a food processor to purée it. Strain it well and reduce a little further thinkening it with the roux.
FOR THE CILANTRO: Simply put everything into a food processor and chop it in pulses to a fairly loose consistency.
FOR THE BATTER: Beat the egg whites to the soft peak stage. GENTLY mix in the beer and 3-4 tbls. of the flour. This must be used immediately so prepare it just before frying the chicken.
Coat the chicken rolls in flour and then plummet them into the batter. Go immediately from the batter into the fryer. They should not take too long to cook so finish them completely in the fryer.
Serve topped with the sauce and with the cilantro drizzled over. Also with the cliché black beans and spiced rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	949.92 Kcal (3977 kJ)
Calories from fat	520.61 Kcal
		% Daily Value*
Total Fat	57.85g	89%
Cholesterol	262.88mg	88%
Sodium	1474.11mg	61%
Potassium	1685.21mg	36%
Total Carbs	29.58g	10%
Sugars	13.16g	53%
Dietary Fiber	3.55g	14%
Protein	71.44g	143%
Vitamin C	36.4mg	61%
Iron	0.5mg	3%
Calcium	321.1mg	32%

Amount Per 100 g
Calories	100.95 Kcal (423 kJ)
Calories from fat	55.33 Kcal
		% Daily Value*
Total Fat	6.15g	89%
Cholesterol	27.94mg	88%
Sodium	156.66mg	61%
Potassium	179.09mg	36%
Total Carbs	3.14g	10%
Sugars	1.4g	53%
Dietary Fiber	0.38g	14%
Protein	7.59g	143%
Vitamin C	3.9mg	61%
Calcium	34.1mg	32%

* 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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