Chile Rellenos | Rodney Strong

Name: Chile Rellenos | Rodney Strong
Ingredients: 1 teaspoon cumin seeds; 5 dried New Mexico chiles; 5 dried California chiles; 5 ancho chiles; 2 tablespoons olive oil; 1 yellow onion, chopped; 3 cloves garlic, sliced; 2 teaspoons dried oregano, preferably Mexican; 3 cups chicken broth; 1 teaspoon kosher salt; 4 fresh Anaheim chiles; 1 tablespoon canola or corn oil; 2 tablespoons unsalted butter; 1 shallot, minced; 1 teaspoon minced fresh thyme; 9 ounces mixed mushrooms, such as chanterelles, oysters, cremini, or buttons, sliced (3 cups); 1⁄4 cup dry sherry; 4 ounces fresh goat cheese, such as Laura Chenel; 1 tablespoon all-purpose flour; 1 tablespoon cornstarch; Crumbled cotija cheese for sprinkling

www.rodneystrong.com

Our Chile Rellenos are stuffed with a combination of mushrooms and goat cheese and topped with a fresh red chile sauce for a sumptuous meal.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.rodneystrong.com.

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Ingredients

1 teaspoon cumin seeds
5 dried New Mexico chiles
5 dried California chiles
5 ancho chiles
2 tablespoons olive oil
1 yellow onion, chopped
3 cloves garlic, sliced
2 teaspoons dried oregano, preferably Mexican
3 cups chicken broth
1 teaspoon kosher salt
4 fresh Anaheim chiles
1 tablespoon canola or corn oil
2 tablespoons unsalted butter
1 shallot, minced
1 teaspoon minced fresh thyme
9 ounces mixed mushrooms, such as chanterelles, oysters, cremini, or buttons, sliced (3 cups)
1⁄4 cup dry sherry
4 ounces fresh goat cheese, such as Laura Chenel
1 tablespoon all-purpose flour
1 tablespoon cornstarch
Crumbled cotija cheese for sprinkling