chile relleno's with shrimp and salsa verde

How To Make chile relleno's with shrimp and salsa verde

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  1

  If you have a deep fat fryer, pre-heat it too 355* of you do not have a fryer, place 1 cup of oil in a frying pan and heat on medium-high and place peppers in 3 at a time so the don't get over crowded, Turn them occasionally until the skins are blackened and charred. When the skin of the chiles is sufficiently charred and blistered, remove from the heat and let them cool to room temperature on paper towels, so you don't burn yourself. Peel the skin from the cooled chiles, rinsing your fingers if they become sticky. Be careful to not tear the chiles
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  2

  Here is the tricky part. Roasted chiles are very soft, and tear easily. You are going to make a small slice into the side of the chile, just big enough to get a spoon into, about 2-3 inches. (Or use an existing tear if there is one.) Insert the spoon into the chile and scrape the seeds and the white membrane out, try to not tear the chiles flesh any more than possible.
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  3

  Place shrimp in first, about 5-6 pieces in and a slice of cheese into the chile, but don't force it. If the cheese is too large, trim it down until it fits inside. Don't over-stuff it. Make sure the open edges of the chile still come together. Take tooth picks and hold peppers in place with filling.
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  4

  in a bowl,beat eggs until they are stiff. Add Adobe seasoning to eggs, Dip your peppers into the egg mixture then, Place half of the flour on the bottom of a plate. Place the chiles on the flour and sprinkle the rest of the flour on top. Use your finger to make sure the entire chile is coated. Dust off remaining flour and set chiles aside.
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  5

  Start Salsa, Take skins off the tomatillos and rise under water, Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes. Using a blender, carefully puree the tomatillos and water in batches until smooth.
• 6

  Place chilies one at a time into the deep fat fryer, (in a basket) cooking for about 5-7 minutes. Cook each side until batter is a crisp golden brown. Remove from grease and place on paper towel to soak up excess oil.
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  7

  Plate chile's immediately and cover with salsa. Serve with Rice and beans if you wish, I serve mine with Rice and corn tortillas with sour cream and avocado's. Enjoy!!!!
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