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Akasha's Cornmeal-Crusted Chile Rellenos With Goat Cheese And Tomatillo Sauce

Ingredients

Tomatillo Sauce

 

1 pound fresh tomatillos, skin removed

1 (14.5-ounce) can fire-roasted tomatoes

1 small onion, chopped

4 cloves garlic, chopped

¼ cup chopped fresh cilantro

1 jalapeno or serrano chile, finely chopped

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup water

 

Chiles

 

1 ½ cups unbleached all-purpose flour

2 teaspoons kosher salt

¼ teaspoon freshly ground black pepper

¼ teaspoon paprika

1 ½ cups yellow cornmeal

2 cups Silk® Soymilk Plain

6 ounces Monterey jack cheese or goat Gouda, cut into ½-inch squares

3 ounces soft goat cheese, crumbled

8 poblano chiles, roasted, peeled, and seeded, leaving the stem ends intact (try not to split the sides)

½ cup canola oil

Instructions

To make the sauce, place the tomatillos in a 2-qt. saucepan and cover with cold water.  Bring to a boil, then reduce the heat to a simmer and cook for 5 minutes.  Drain and place in a blender or food processor.  Add the tomatoes, onion, garlic, cilantro, chile, salt, pepper, and water.  Pour the sauce into a small saucepan, bring to a simmer, and cook for another 10 minutes.  Set aside.

 

To make the chile rellenos, combine the flour, 1 tsp. of the salt, the pepper, and paprika on a large plate.  On a separate plate combine the cornmeal and remaining 1 tsp. salt.  Pour the Silk® into a medium bowl.

 

Line a baking sheet or large platter with parchment.  Mix the 2 cheeses together in a small bowl.  Make an incision through the length of each chile and stuff some of the cheese filling into each one, threading them together with toothpicks.  Roll each stuffed chile into the four, then dip in the soy milk, and then roll in the cornmeal.  Place side by side on the prepared baking sheet.  Let sit for 30 minutes.

 

Heat the oil in a large, deep skillet or cast-iron pan over medium-high heat.  Fry the chiles, turning once, to brown on each side.  Transfer to paper towels or paper bags to drain any excess oil.  Serve with the warmed tomatillo sauce.

 

*Reprinted with permission from Akasha Richmond's Hollywood Dish

 

 

 

Soy Fact

Soy flour is made from roasted soy beans ground into a fine powder.

Kansas Soybean Commission & Association