Thursday, August 26, 2010
The best thing I've ever made...
Stuffed Chilies Grilled in Corn Husks
14 large dried corn husks
12 medium Anaheim chiles
1 medium red onion, sliced 1/2 inch thick
Vegetable oil & salt
2 cups diced rotisserie chicken
1 cup fresh or frozen corn
8 oz shredded cheese (I used a Mexican blend)
1 tsp house seasoning or salt & pepper
Tomatillo Salsa, for serving
Soak the corn husks in hot water for one hour to soften; drain and set aside.
When the chiles are cool enough to handle, peel off the blistered skin. Make a slit in the side of each chili and use your finger to scrape out the seeds. Rinse briefly to remove any stray seeds or bits of skin. Dry with paper towels.
In a large bowl, mix together the chopped chicken, shredded cheese, chopped grilled onion, corn & seasonings. Stuff each chile with a portion of the cheese mixture.
Pat corn husks dry and place on a flat surface. Place two chiles lengthwise on a corn husk and roll up. Lay each “chile relleno roll” on another corn husk, tapered end pointing the opposite direction. Tear six 1/4-inch strips from the remaining corn husks and use them to tie around the center of each roll. Lay the rolls on the grill.
What's the best thing that you've ever made? This inquiring mind would love to know!