{"id":4323,"date":"2013-10-11t09:02:13","date_gmt":"2013-10-11t13:02:13","guid":{"rendered":"\/\/www.bulkreeftv.com\/?p=4323"},"modified":"2017-05-19t21:30:27","modified_gmt":"2017-05-19t21:30:27","slug":"chiles-rellenos-with-shrimp-and-chorizo","status":"publish","type":"post","link":"\/\/www.bulkreeftv.com\/chiles-rellenos-with-shrimp-and-chorizo\/","title":{"rendered":"chiles rellenos with shrimp and chorizo"},"content":{"rendered":"<p><em>serves 4<\/em><\/p>\n<ul>\n<li>4 large poblano chiles, or 6-8 small<\/li>\n<li>tin foil<\/li>\n<li>2 cups vegetable oil<\/li>\n<li>1 cup flour for dredging<\/li>\n<li>2 t flour for batter<\/li>\n<li>4 eggs<\/li>\n<li>kosher salt<\/li>\n<li>3\/4 lb. wild gulf shrimp, peeled and deveined<\/li>\n<li>8 oz. fresh chorizo<\/li>\n<li>2 t chopped onion<\/li>\n<li>3\/4 lb. queso blanco (or monterrey jack cheese if not available) slice 1\/2 inch wide and almost as long as the chiles<\/li>\n<li>olive oil<\/li>\n<li>toothpicks<\/li>\n<\/ul>\n<p><strong>roasted tomato sauce<\/strong><\/p>\n<ul>\n<li>2 1\/2 ripe plum tomatoes<\/li>\n<li>1\/2 med. onion, sliced<\/li>\n<li>2 t olive oil<\/li>\n<li>1\/2 t cumin<\/li>\n<li>1\/2 t oregano<\/li>\n<li>1 med. jalape\u00f1o, seeded with white membrane removed<\/li>\n<li>3 cloves garlic, crushed and skinned<\/li>\n<\/ul>\n<p>pre heat oven to 400\u00ba<\/p>\n<p>halve the tomatoes and core them<\/p>\n<p>toss tomatoes, onion, garlic and jalape\u00f1o in olive oil<\/p>\n<p>on a sheet tray or broiling pan place tomatoes cut side up, surround with onions garlic and jalape\u00f1o<\/p>\n<p>season with kosher salt and roast for 25-35 min. or until tomatoes start to brown around the edges<\/p>\n<p>place all ingredients in a blender or food processor and blend to a smooth texture<\/p>\n<p>place sauce in pan over med-heat, stir in cumin and oregano and reduce heat to lowest setting to keep warm<\/p>\n<p>reduce heat in oven to 250\u00ba ( for keeping chiles warm later)<\/p>\n<p>remove seeds and white membrane (it\u2019s easier before roasting) by making a slice from top almost to bottom. be careful not to tear chile. remove seeds and membrane with a small spoon. wrap stems in tin foil, to keep them from burning off.<img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-thumbnail wp-image-4326\" src=\"\/\/www.bulkreeftv.com\/wp-content\/uploads\/2013\/10\/roasting-chiles-348x219.jpg\" alt=\"roasting chiles\" width=\"348\" height=\"219\" \/><\/p>\n<p>roast peppers over flames on stove, turning with tongs till blacked all around.<\/p>\n<p>place chiles in large bowl and cover with saran wrap for 15 min or so<\/p>\n<p>&nbsp;<\/p>\n<p>remove chiles and gently remove burnt skin with your hands, set aside on large cutting board<\/p>\n<p>cut shrimp into 1\/4 inch chunks<\/p>\n<p>heat 2 t olive oil in med. pan and saut\u00e9 shrimp and chorizo over med high heat until chorizo is just cooked and shrimp are barely opaque in center. set aside on a plate.<\/p>\n<p>gently stuff 1-2 slices of the cheese into bottom of chiles<\/p>\n<p>spread shrimp and chorizo mix over cheese<\/p>\n<p>add more cheese on top but leave enough room to be able to close pepper back together<\/p>\n<p>at this stage i used toothpicks because it looked like the chiles were never going to stay together in the pan. the one i tried with no toothpicks however did stay together but on your first try it won&#8217;t hurt to use them. just warn your guest to keep an eye out for them.<\/p>\n<p>dredge chiles all around with flour, so batter will stick better<\/p>\n<p>separate egg whites from yolks, careful not to have any yolks with whites<\/p>\n<p>beat yolks with 2 t of flour<\/p>\n<p>in a mixing bowl beat egg whites with electric beater to form thick free standing peaks then gently stir in the yolks<\/p>\n<p>heat large pan or skillet over med high heat and add the 2 cups of vegetable oil<\/p>\n<p>when oil is sizzling hot (when a tiny amount of batter is added) dip chiles into batter (use a rubber spatula to make sure it&#8217;s evenly coated) then set in pan. i did one at a time for my first attempt.<\/p>\n<p>when golden brown, gently flip with spatula, using a fork to help guide it as you turn it<\/p>\n<p>fry other side until golden brown and turn with tongs to brown any parts that did not brown evenly (including the stem)<\/p>\n<p>drain on paper towel and transfer to sheet tray or broiling pan to keep warm in oven<\/p>\n<p>when ready to serve, heat up sauce and if it reduced down a bit too much, add a splash of dry white wine or chicken stock and reduce to smooth consistency<\/p>\n<p>serve with sauce over or under chiles and enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>maybe get together with a friend to speed up this operation and have some fun!<\/p>\n","protected":false},"author":4,"featured_media":6090,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[305,62,21],"aioseo_notices":[],"_links":{"self":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/4323"}],"collection":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/comments?post=4323"}],"version-history":[{"count":0,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/posts\/4323\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media\/6090"}],"wp:attachment":[{"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/media?parent=4323"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/categories?post=4323"},{"taxonomy":"post_tag","embeddable":true,"href":"\/\/www.bulkreeftv.com\/wp-json\/wp\/v2\/tags?post=4323"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}