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Grapefruit and Black Bean Chiles Rellenos https://www.metro.ca/userfiles/image/recipes/piments-rellenos-pamplemousses-haricots-noirs-5794.jpg PT25M PT45M PT1H10M
Roast chilies by placing them on their sides directly on racks of gas burners. Turn the flame on high. Peppers can also be roasted under the broiler about two inches from the heat. Roast, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer to a bowl, cover with plastic and steam for 10-15 minutes. Peel chilies, split lengthwise once and remove seeds. Set aside. To make filling, add grapefruit sections, beans, cheeses, cumin, salt and pepper to a large bowl. Mix by hand until well blended. Generously fill each chili with the mixture, securing opening with toothpick if desired. In a medium mixing bowl, combine beaten eggs, 1/2 cup (125 mL) flour and baking powder. Mix well; gently fold in egg whites. Dredge the chiles in remaining flour, then egg mixture and again in flour. Preheat oven to 325°C (170°C). In a deep fat fryer, heat oil to 350°F (180°C), or a 2-inch deep skillet with 1/2 cup (125 mL) oil, fry peppers until lightly browned on all sides. Drain on paper towels. Place on a cookie sheet and bake for 10 minutes. In a small saucepan over medium heat, combine grapefruit peel, grapefruit juice, and water. Simmer 10 minutes. Remove peel, add sugar and simmer 1 minute. Lightly drizzle grapefruit sauce over peppers and serve with avocado slices if desired. Cotija cheese is a sharp, dry cheese available in Hispanic markets and some grocery stores.
8
8 poblano chilies roasted and peeled (directions follow) 1 grapefruit, peeled and sectioned, reserving peel and juice 19 oz (540 mL) can black beans, rinsed and drained 1 cup (250 mL) Cotija cheese, shredded 1 cup (250 mL) cheese, shredded 1 tsp. (5 mL) ground cumin 1 tsp. (5 mL) Salt 1 tsp. (5 mL) pepper 4 eggs, plus two egg yolks, beaten 4 1/2 cups (1,5 L) flour, divided 1/2 tsp. (2 mL) baking powder 2 egg whites beaten until stiff but not dry canola oil for frying 1/2 cup (125 mL) water 2 Tbsp. (30 mL) powdered sugar Sliced fresh avocado, optional garnish
Grapefruit and Black Bean Chiles Rellenos

Grapefruit and Black Bean Chiles Rellenos

Rate this recipe
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8
servings
0:25
Preparation
0:45
COOKING
1:10
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 8
    poblano chilies roasted and peeled (directions follow)
  • 1
    grapefruit, peeled and sectioned, reserving peel and juice
  • 19 oz
    (540 mL)
    can black beans, rinsed and drained
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    ASSORTED COLOUR SWEET PEPPERS 3 PK, PRODUCT OF MEXICO CLEMENTINES 2 lb, PRODUCT OF MOROCCO FRENCH BEANS 400 g, PRODUCT OF GUATEMALA COCKTAIL TOMATOES 2 lb, PRODUCT OF MEXICO

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  • 1 cup
    (250 mL)
    Cotija cheese, shredded
  • 1 cup
    (250 mL)
    cheese, shredded
  • 1 tsp.
    (5 mL)
    ground cumin
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  • 1 tsp.
    (5 mL)
    Salt
  • 1 tsp.
    (5 mL)
    pepper
  • 4
    eggs, plus two egg yolks, beaten
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  • 4 1/2 cups
    (1,5 L)
    flour, divided
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  • 1/2 tsp.
    (2 mL)
    baking powder
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  • 2
    egg whites beaten until stiff but not dry
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  • canola oil for frying
  • 1/2 cup
    (125 mL)
    water
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  • 2 Tbsp.
    (30 mL)
    powdered sugar

  • Sliced fresh avocado, optional garnish
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Imprimer ma sélection

Preparation

Roast chilies by placing them on their sides directly on racks of gas burners. Turn the flame on high. Peppers can also be roasted under the broiler about two inches from the heat. Roast, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer to a bowl, cover with plastic and steam for 10-15 minutes. Peel chilies, split lengthwise once and remove seeds. Set aside.

To make filling, add grapefruit sections, beans, cheeses, cumin, salt and pepper to a large bowl. Mix by hand until well blended. Generously fill each chili with the mixture, securing opening with toothpick if desired.

In a medium mixing bowl, combine beaten eggs, 1/2 cup (125 mL) flour and baking powder. Mix well; gently fold in egg whites. Dredge the chiles in remaining flour, then egg mixture and again in flour.

Preheat oven to 325°C (170°C). In a deep fat fryer, heat oil to 350°F (180°C), or a 2-inch deep skillet with 1/2 cup (125 mL) oil, fry peppers until lightly browned on all sides. Drain on paper towels. Place on a cookie sheet and bake for 10 minutes.

In a small saucepan over medium heat, combine grapefruit peel, grapefruit juice, and water. Simmer 10 minutes. Remove peel, add sugar and simmer 1 minute.

Lightly drizzle grapefruit sauce over peppers and serve with avocado slices if desired.

Cotija cheese is a sharp, dry cheese available in Hispanic markets and some grocery stores.

Source : Texas Sweet

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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