Chili Rellenos
Chili Rellenos
To prepare fresh green chillies, roast about 12 big ones (at least 6 inches long) under the broiler or on the griddle, turning them until the skin puffs up all around. Put them immediately in a paper bag, close it up and let them sweat for 20 minutes. Then pull them out one at a time and pull off the skins and remove the seeds and veins. Sautee small chopped onion and a couple of cloves of garlic in a pan with a little oil until onion is translucent. Crumble in a package of firm tofu and half a teaspoon each of oregano, thyme and ground cumin. Sautee for 5-10 minutes on medium heat. Fill each pepper with tofu, then prepare a batter of 1 ½ cups flour, 1 cup water, 2 tsp salt 1/4 tsp pepper. Dunk each tofu filled pepper in the batter and deep fry in hot oil until golden brown. Drain on paper towels. Serve with fresh salsa. |
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