03-15-2005, 02:26 PM
9 yellow corn tortillas, fried
3 portobello mushrooms, medium diced and sautéed
1 1/2 cup diced tomato
1 cup diced scallions
2 cups grated yellow cheddar cheese
1 1/2 cups Red Chili Veloute, recipe follows
1 cup diced red onion
Smoked Poblano Crema, recipe follows
Preheat oven to 350 degrees F.
Layer 3 tortillas in the bottom of a well-greased 9 x 12 x 2-inch casserole dish and coarsely crush the tortillas leaving fairly large sized pieces. Layer with 1/2 the sautéed mushrooms, 1/2 the tomatoes, and 1/2 the scallions, then sprinkle with 1/2 cup of Cheddar.
Using your hands, compress the layers so that the ingredients are tightly packed. Moisten layer with 1/2 cup of the veloute. Repeat the process with the tortillas, mushrooms, tomatoes, scallions, and cheddar, again pressing firmly to tightly pack the ingredients. Crush the remaining tortillas on top, then moisten with remaining veloute and top with the remaining cheddar.
Cover with parchment and aluminum foil and bake about 45 minutes, or until cooked throughout and all cheese is melted. Cool and cut into individual servings.
For Chorizo Chilequiles: Add 1 1/2 chorizo on the bottom 2 layers and delete the scallions and tomatoes.
Red Chili Veloute
1 tablespoon olive oil
1 tablespoon high gluten flour
1 tablespoon tomato paste
1 1/2 teaspoons hot chili powder
1/2 tablespoon fresh crushed garlic
1/2 quart strong chicken stock
Salt and pepper to taste
Make a medium dark roux with the oil and flour. When the roux is cooked, whisk in the tomato paste, chili powder, and garlic. Using room temperature chicken stock, begin to work the chicken stock into the roux adding a little at a time until each addition is fully incorporated. Continue until all the chicken stock has been added, then bring to a simmer for 10 minutes until the sauce is completely incorporated. Strain the sauce through a fine mesh strainer. Adjust seasoning with salt and pepper.
Yield: 1/2 quart
Smoked Poblano Crema
2 smoked poblano chiles
1 cup sour cream
In a blender puree all ingredients. Serve with Exotic Mushroom Chilequiles.
Yield: 1 cup
Yield: 5 appetizer servings
3 portobello mushrooms, medium diced and sautéed
1 1/2 cup diced tomato
1 cup diced scallions
2 cups grated yellow cheddar cheese
1 1/2 cups Red Chili Veloute, recipe follows
1 cup diced red onion
Smoked Poblano Crema, recipe follows
Preheat oven to 350 degrees F.
Layer 3 tortillas in the bottom of a well-greased 9 x 12 x 2-inch casserole dish and coarsely crush the tortillas leaving fairly large sized pieces. Layer with 1/2 the sautéed mushrooms, 1/2 the tomatoes, and 1/2 the scallions, then sprinkle with 1/2 cup of Cheddar.
Using your hands, compress the layers so that the ingredients are tightly packed. Moisten layer with 1/2 cup of the veloute. Repeat the process with the tortillas, mushrooms, tomatoes, scallions, and cheddar, again pressing firmly to tightly pack the ingredients. Crush the remaining tortillas on top, then moisten with remaining veloute and top with the remaining cheddar.
Cover with parchment and aluminum foil and bake about 45 minutes, or until cooked throughout and all cheese is melted. Cool and cut into individual servings.
For Chorizo Chilequiles: Add 1 1/2 chorizo on the bottom 2 layers and delete the scallions and tomatoes.
Red Chili Veloute
1 tablespoon olive oil
1 tablespoon high gluten flour
1 tablespoon tomato paste
1 1/2 teaspoons hot chili powder
1/2 tablespoon fresh crushed garlic
1/2 quart strong chicken stock
Salt and pepper to taste
Make a medium dark roux with the oil and flour. When the roux is cooked, whisk in the tomato paste, chili powder, and garlic. Using room temperature chicken stock, begin to work the chicken stock into the roux adding a little at a time until each addition is fully incorporated. Continue until all the chicken stock has been added, then bring to a simmer for 10 minutes until the sauce is completely incorporated. Strain the sauce through a fine mesh strainer. Adjust seasoning with salt and pepper.
Yield: 1/2 quart
Smoked Poblano Crema
2 smoked poblano chiles
1 cup sour cream
In a blender puree all ingredients. Serve with Exotic Mushroom Chilequiles.
Yield: 1 cup
Yield: 5 appetizer servings