Chiles Rellenos Stuffed with Mushroom, Soyrizo, Plantains and Cheddar Teese, Plantain and Coconut Milk Sauce
Chiles Rellenos Stuffed with Mushroom, Soyrizo, Plantains and Cheddar Teese
Plantain and Coconut Milk Sauce
The chiles rellenos is our standard version with the addition of some mushrooms and the Teese melted under the broiler to holding everything together.
The sauce was something I've wanted to try for a while, leading the dish more towards the Caribbean side of things. A very ripe plantain was blended with a can of coconut milk, 1 tsp. Mexican oregano, 1 tsp. smoked paprika, salt and pepper to taste. Then it was placed in a saute pan and reduced by 1/3rd.
It was extremely tasty and a nice compliment to the chiles rellenos. About the only thing I'd do differently next time would be to give it some color with annatto/achiote or turmeric.