Рецепт Nayarit Style Stuffed Chiles
Порций: 1
Ингредиенты
- 6 x Poblano (1/4-lb.) chiles, roasted and peeled
- Â Â Vinegar
- 1 Tbsp. Butter
- 1 Tbsp. Extra virgin olive oil
- 1/4 sm Onion, finely minced
- 1/2 lb Cooked crab meat or possibly 1 (6-oz) can crab meat, flaked
- 2 Tbsp. Minced chives or possibly green onion
- 1/2 lb Mangoes, peeled and finely minced
- Â Â Salt, pepper
- 2 x Mangoes
- 1Â 1/2 tsp Cider vinegar
- 1Â 1/2 tsp Nonfat chicken stock
- 1/2 c. Canned mango nectar
- 1 sm Clove garlic, roasted and minced
- Â Â Salt
- Â Â Freshly grnd black pepper
- 3 Tbsp. Plus 3/4 tsp. extra virgin olive oil
- 1/8 tsp Sugar, optional
- 6 sprg thyme
Инструкции
- The sweetness of fresh mango and the slight spiciness of fresh poblano chiles go together in a wonderful way. The surprise: The dish is served cool.
- STUFFED CHILES:* Make slit in 1 side of each roasted chile. Remove veins and seeds carefully without tearing chiles. Soak chiles in water to cover with few drops vinegar while preparing filling and vinaigrette.* Heat butter and 1 1/2 tsp. extra virgin olive oil in saucepan. Add in onion and cook till tender, 2 to 3 min. Add in crab meat and 1 Tbsp. chives and cook 1 minute.* Heat remaining 1 1/2 tsp. extra virgin olive oil in skillet. Add in minced mango and saute/fry till softened, 2 to 3 min. Add in crab mix and stir to blend. Season to taste with salt and pepper. Cold.* Drain chiles. Stuff each with about 1/4 c. filling.
- VINAIGRETTE and ASSEMBLY:* Peel mangoes and cut into chunks. Puree in food processor or possibly blender. Place in saucepan and cook over low heat, stirring, till thickened, 5 to 7 min. Remove from heat and cold.* Blend thickened puree, vinegar, stock, mango nectar, garlic and salt and pepper to taste in food processor or possibly blender till smooth. Gradually add in extra virgin olive oil, blending till emulsified. Check seasoning and add in sugar if needed.
- Chill.* Place spoonful of vinaigrette on 6 chilled salad plates. Top each with Stuffed Chile. Bathe chiles with additional vinaigrette. Sprinkle remaining 1 Tbsp. minced chives over all and decorate each with 1 thyme sprig. Dust with freshly grnd pepper.***
- 6 servings.
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Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 940g | |
Calories 1196 | |
Calories from Fat 622 | 52% |
Total Fat 70.52g | 88% |
Saturated Fat 15.89g | 64% |
Trans Fat 0.0g | |
Cholesterol 126mg | 42% |
Sodium 2017mg | 84% |
Potassium 1405mg | 40% |
Total Carbs 105.78g | 28% |
Dietary Fiber 15.1g | 50% |
Sugars 82.91g | 55% |
Protein 46.1g | 74% |