Fresh Green Chile Relleno Recipe
Fresh Green Chile Relleno RecipeJul 05
The famous Green Chile Rellenos
This is a non-traditional take on a traditional New Mexican dish. It has been featured in countless newspapers and magazines due to the unique and fresh flavor. The recipe is very simple; a few spoons of duxelles, the classic French mushroom reduction, stuffed inside a roasted mild green chile, served on top of an easily made sauce of pinto beans cooked in garlic. Taste this appetizer recipe at the Hotel St. Francis restaurant Tabla de Los Santos in Santa Fe right off the plaza.
- 5 Anaheim Green Chiles roasted and peeled
- Slice each Green Chile down the middle and put aside in a dish.
Mushroom Filling Preparation:
- 2 pounds Regular White Mushrooms
- 1 large White Onion Diced
- 1 quart Heavy Crème
In a sauce pan add 1 large diced White Onion and mix over medium heat until sautéed. Add White Mushrooms and Heavy Crème to the onion mixture and continue to cook over medium heat. Reduce the filling until it becomes mushy to the eye and then remove from heat and set aside to cool. Once filling is cool mix in Cuisinart mixer so it becomes finely mixed.
Scoop the mushroom mixture into each cooled Chile and set aside.
Chile Sauce Preparation:
- 1 cup Demi Glaze
- 1/2 cup Freshly Prepared Pinto Beans
- 1 teaspoon Fresh Garlic
- 1/4 cup Chicos (Dry Corn)
Combine Demi-Glaze with Pinto Beans, Garlic and Chicos and cook over medium heat. Reduce until it become creamy.
Spread about ¼ to ½ cup of Chile Sauce on a plate and then place one Stuffed Chile Relleno with sliced side down in the center of the plate.