Chiles Rellenos (Stuffed Chilies)

Name: Chiles Rellenos (Stuffed Chilies)
Yield: Yield: 4 Servings.
Cuisine: United States
Ingredients: ⅓ cup diced raw jicama, optional; ½ cup peeled, trimmed, diced carrot; 1 cup peeled, diced potato; ½ cup grated white Cheddar cheese; ⅓ cup heavy cream; Salt to taste, if desired; 2 tablespoons mayonnaise; 4 fresh poblano chilies; 2 garlic cloves, thinly sliced; ½ cup white wine vinegar; 1 cup Bay Leaf Tea

Preparation info

Yield:
4
Servings.

Difficulty
Easy

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

Ingredients

4 fresh poblano chilies
1 cup Bay Leaf Tea
½ cup

Americas
United States
Side dish
Gluten-free
Vegetarian

Method

Put the chilies over a gas flame or heat them over charcoal, turning often, until the outsides are well burned or charred, 5 to 7 minutes. Dampen a cloth and wrap it around the chilies and let them cool.
Remove the chilies and peel. Make a lengthwise slit down one side. Leave the stems intact. Remove and discard the seeds and veins.
Blend the bay leaf te