Tweet
while lookin' around i saw her's and they sure looked good......here is my unbreaded smoked version. i know some of you have seen this already.
roasted some chilis.....
made an incision and cleaned out....
grated some menonita and oaxca cheeses and cooked up some chorrizo.......
filled the chilis......
wrapped with rehydrated corn husks.......
put on the smoker ......
after about 1 1/2 hrs.......
all plated up and ready to eat.........
as you can see it is pretty straight forward, just some notes.
make sure your corn husk are well soaked and plyable and as a tip i would lightly coat the inside with olive oil so the chili won't stick.
the chz i used are mexican melting cheeses. the long one is called oaxaca and is sorta like mozz. the other one is called menonita and is kinda like a cross between jack and havarti. use your judgement for your use....i mix 1/3 oaxaca to 2/3 menonita.
as for the green sauce i used:
2 avocados
1/2 white onion
2 garlic cloves
2 green chilis
1/2 bunch cilantro
1/2 bunch green onion tops
2 limes juiced
1/4 C. olive oil
salt
water to allow blending
the white sauce is a mexican version of creme fraiche simply called "crema".
roasted some chilis.....
made an incision and cleaned out....
grated some menonita and oaxca cheeses and cooked up some chorrizo.......
filled the chilis......
wrapped with rehydrated corn husks.......
put on the smoker ......
after about 1 1/2 hrs.......
all plated up and ready to eat.........
as you can see it is pretty straight forward, just some notes.
make sure your corn husk are well soaked and plyable and as a tip i would lightly coat the inside with olive oil so the chili won't stick.
the chz i used are mexican melting cheeses. the long one is called oaxaca and is sorta like mozz. the other one is called menonita and is kinda like a cross between jack and havarti. use your judgement for your use....i mix 1/3 oaxaca to 2/3 menonita.
as for the green sauce i used:
2 avocados
1/2 white onion
2 garlic cloves
2 green chilis
1/2 bunch cilantro
1/2 bunch green onion tops
2 limes juiced
1/4 C. olive oil
salt
water to allow blending
the white sauce is a mexican version of creme fraiche simply called "crema".
from me for sure, and thanks for reminding me how much I have to learn
Comment