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Grapefruit & Black Bean Chiles Rellenos
Fresh grapefruit tempers down the heat in these black bean chile rellenos. Photo courtesy
TexaSweet Citrus Marketing.
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January 2010

Product Reviews / Main Nibbles / Vegetables

Grapefruit Recipes

Page 5: Texas Rio Star Grapefruit & Black Bean Chiles Rellenos

 

This is Page 5 of a nine-page article. Click on the black links below to view the other pages.

On The Menu

 

Texas Rio Star Grapefruit & Black Bean Chiles Rellenos

“Relleno” means “stuffed” in Spanish. Fresh grapefruit is included in the filling of these vegetarian stuffed poblano chiles—a Tex-Mex classic—cooling down what would be an otherwise very spicy dish. Recipe yields 8 servings.

Ingredients

  • 8 poblano chiles
  • 1 Texas Rio Star grapefruit, peeled and sectioned, reserving peel and juice
  • 1 can (15-ounces) black beans, rinsed and drained
  • 8 ounces cotija cheese, shredded (substitute Parmesan if you can’t find cotija)
  • 8 ounces Monterey Jack cheese, shredded
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 eggs, plus two egg yolks, beaten
  • 2 egg whites beaten until stiff, but not dry
  • 4-1/2 cups flour, divided
  • 1/2 teaspoon baking powder
  • Canola oil for frying
  • 1/2 cup water
  • 2 tablespoons powdered sugar
  • Sliced fresh avocado for optional garnish

Preparation

  1. Roast chilies by placing them on their sides directly on racks of gas burners. Turn the flame on high. Peppers can also be roasted under the broiler about two inches from the heat.
  2. Roast, turning with tongs, until skins are blackened, 5 to 8 minutes. Transfer to a bowl, cover with plastic and steam for 10-15 minutes. Peel chiles, split lengthwise once and remove seeds. Set aside.
  3. To make filling, add grapefruit sections, beans, cheeses, cumin, salt and pepper to a large bowl. Mix by hand until well blended. Generously fill each chile with the mixture, securing opening with toothpick if desired.
  4. In a medium mixing bowl, combine beaten eggs, 1/2 cup flour and baking powder. Mix well; gently fold in egg whites. Dredge the chiles in remaining flour, then egg mixture and again in flour.
  5. Preheat oven to 325°F. In a deep fat fryer, heat oil to 350°, or in a 2-inch deep skillet with 1/2 cup oil, fry peppers until lightly browned on all sides. Drain on paper towels. Place on a cookie sheet and bake for 10 minutes.
  6. In a small saucepan over medium heat, combine grapefruit peel, grapefruit juice and water. Simmer 10 minutes. Remove peel, add sugar and simmer 1 minute.
  7. Lightly drizzle grapefruit sauce over peppers and serve with avocado slices if desired.

 

Continue To Page 6: Texas Citrus Asparagus

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Recipe courtesy TexaSweet Citrus Marketing. All other materials © copyright 2005- 2014 Lifestyle Direct, Inc.  All rights reserved. Images are the copyright of their respective owners.

 



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