Chile Relleno

Food & Drink |
January 20, 2013

State Fare

“A chile relleno doesn’t have to be heavy,” says Arnaldo Richards, the owner of Pico’s. That’s why he eschews the usual egg batter and deep frying in favor of fire roasting and marinating. In place of the normal meat filling, he uses nutty-flavored wild rice sparked with raisins, slivered almonds,

Recipes |
January 20, 2013

Chile Relleno En Nogada

Walnut Sauce1/4 cup walnut pieces 1/2 cup boiling water (or enough to cover) 1/4 cup milk 1 1/2 cups crème fraîche or crema mexicana 1/4 cup cream sherry 2 tablespoons sugar 1/4 teaspoon salt 3 ounces queso fresco or mild feta cheesePlace walnuts in a bowl and cover with water.

Recipes |
January 20, 2013

Hickory-Smoked-Chicken Chile Relleno

6 large whole poblano chiles 2 tablespoons vegetable oil 1 2 1/2-pound hickory-smoked chicken 2 celery stalks, finely chopped 1/2 cup finely chopped yellow onion 1/2 cup pecan pieces 1 tablespoon unsalted butter 2 small pears, thinly sliced 1/4 cup Riesling wine Mango-fig chutney (see recipe, below), 2 tablespoons per

Recipes |
November 1, 1995

Chiles Rellenos

4 medium ancho chiles 1 cup cooked and seasoned black beans, well drained 1/4 cup mild goat cheese 1/2 cup grated sharp cheddar, such as Vermont 3 tablespoons chopped cilantro 2 to 3 tablespoons sliced green onions, tips and stems beer batter (your favorite recipe)Steam chiles 10 minutes or until