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Chiles Rellenos Spoonbread
From Dorothy McNett's recipes at www.dorothymcnett.com. Use whole freshly roasted poblano, Anaheim, or California chilies, or canned ones if fresh not available. This makes 8-12 stuffed chilies, and with the spoonbread will serve 4 people for a brunch or lunch, or side dish.
8-12 roasted poblanos (see recipe for roasting chilies)
1/2 pound Monterey Jack cheese
1/2 cup yellow cornmeal
2 tablespoons unsalted butter
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground peppercorns
1 cup hot water
3 eggs
1/2 cup milk
First roast the chilies and allow to cool. Gently scrape the roasted skins off and remove the membrane and seeds, trying to keep the chili in shape. Cut the cheese into small finger shapes and tuck into each chili. Set aside. Preheat oven to 350 degrees. Oil or butter a 1 - 1/2 quart baking dish. In food processor with steel chopping blade in place, combine cornmeal, butter, baking powder, salt, pepper and hot water. Whirl to blend. Add the eggs and milk and process just to blend well. Spread a thin layer of the batter into the baking dish, arrange the chilies over and then top with the remaining batter. Bake 30-35 minutes, or until set and browned a bit. Serve warm with fresh salsa.
Recipe created 2011-09-11.
