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CONTESTANT SCORECARD
Elimination Challenge Wins: 2/10
Quick Fire Challenge Wins: 4/10
Status:
WINNER OF TOP CHEF SEASON 3!
File Under:
Appetizers
"Chiles Rellenos" - Stuffed Chiles
"Chiles Rellenos" - Stuffed Chiles
Prep Time: one and a half hours
Serves: more than 10
Directions:
Poblano Prep:
Pre-heat oven to 350 degrees. Sauté in olive oil the onion, zucchini, squash and garlic until al dente and season with salt and pepper. Cool. Cut the poblanos length wise and clean out seeds; devein. Stuff the poblano with rice, sauteed vegetables, raisins and cilantro. Wrap the peppers with a foil sheet and bake for 20 minutes.
Black Bean Prep:
Sweat the onions and garlic until translucent. Add the chili and cumin to toast.
Add the water or stock, beans and bay leaves. Bring to a boil and reduce to a simmer until they are tender (add more liquid if necessary).
Roasted Pepper Sauce Prep:
Pre-heat oven to 500 degrees. Toss the red pepper, onion, tomatoes, garlic and cilantro with olive oil and place on a sheet tray; season with salt and pepper. Put in the oven and roast until soft. Puree in a blender with a drizzle of olive oil and lime juice. Check for seasoning.
Avocado Butter Prep:
Puree all ingredients in a blender until smooth and season.
Ingredients:
Poblanos:
1T olive oil
1/2ea onion, chopped
1ea zucchini, diced small
1ea yellow squash, diced small
3 cloves garlic, chopped
Salt and pepper to taste
14ea medium poblanos, blistered, cleaned
2 cup cooked rice
1/4 cup raisins
1 bunch cilantro, chopped
Black Beans:
1ea white onion, diced
4ea garlic cloves, chopped
1T chili powder
1T cumin powder
4qrts vegetable stock or water
1 lb dried black beans, soaked overnight
1ea bay leaf
Roasted Pepper Sauce:
3ea red pepper, seeded and quartered
1ea red onion, quartered
2ea tomatoes, quartered
4ea garlic cloves, smashed
1 bunch cilantro
1T olive oil
Salt and pepper
Drizzle of olive oil
2ea lime juice
Avocado Butter:
3ea avocados
1 cup milk
1/2 cup olive oil
TOP CHEF
Season 4 - Chicago
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Comments
Kevin wrote:
Didn't she make her own cheese for this as well?
posted on July 30, 2007 at 12:22 AM
Rainy wrote:
I with Kevin, what type of cheese did Sara make? Yum! Can't wait to try this one!
Love the show. . . .hate to see some of them go!
;-)
posted on August 3, 2007 at 5:26 PM
Renee Ford wrote:
She did - Gayle seemed impressed about that and I was surprised we didn't hear any discussion of it at Judge's table.
posted on August 5, 2007 at 6:19 PM
Tracey wrote:
The reason why they didn't make a big deal about her making the cheese from scratch is b/c she is a cheese maker. If you remember in the 1st show, she tells us that she is a professional cheesemaker for a livivng. Not to say it doesn't deserve credit; but that may be why they didn't make a big deal out of it...
posted on August 8, 2007 at 12:01 PM
Barbara wrote:
I made this dish for dear friends and they loved it! Asked for the recipe even. However, the recipe itself is incomplete - no cheese is mentioned nor is cherry tomatoes which are obviously shown in the picture.
I topped the chili's with a small amount of colby/jack cheese, which was very good. Also, the roasted pepper sauce seemed lacking so I added one whole jalapeno. I did not like the consistency of it either, so I heated it and thickened with cornstarch. Everyone loved that too!
All in all this is a recipe I will do again.
posted on August 11, 2007 at 1:54 PM
Erika wrote:
The recipe was made with cheese, it's queso fresco, and yes she did make it as well.
posted on August 16, 2007 at 4:52 PM
JD wrote:
Actually... she referred to "Queso Blanco" - - which is like a cheese dip/sauce. Here it is:
Yield: 1 1/4 cups
1 c Asadero cheese; shredded
4 oz Jalapenos, chopped;
-drained, OR
4 oz Poblanos, deveined &
-julienned
1/4 c Half & half
2 T Onion; finely chopped
2 ts Cumin, ground
1/2 ts Salt
Heat all ingredients over low heat, stirring constantly,
until the cheese is melted.
posted on August 25, 2007 at 1:13 PM
Peter A. Aguilera wrote:
This was FANTASTIC! My mom LOVES rellenos so I made them for her. They were a TOTAL hit. I did use JD's Queso Blanco, but used four cups of cheese, a pint of half & half, and three chopped jalapenos. The chiles I got were HUGE, so I needed more stuffing. That did the trick. Also, for less fat, I cut out all the olive oil and used olive oil PAM spray. It was awesome! Thanks Sara!!
posted on January 29, 2008 at 7:59 PM