Stuffed Masa Pockets With Green Chiles And Cheese Recipes

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GREEN CHILES RELLENOS (STUFFED GREEN CHILES)



Green Chiles Rellenos (Stuffed Green Chiles) image

Make and share this Green Chiles Rellenos (Stuffed Green Chiles) recipe from Food.com.

Provided by jackieblue

Categories     Vegetable

Time 10m

Yield 5 serving(s)

Number Of Ingredients 8

10 green chili peppers
10 ounces longhorn cheese or 10 ounces monterey jack cheese
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup cornmeal
1 cup milk
2 eggs, slightly beaten

Steps:

  • Cut cheese into slices 1/2" thick and the length of the chili.
  • Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point).
  • Dip in batter and fry in hot oil or lard until golder brown.
  • Drain and serve.
  • May be garnished with green chili sauce if desired.
  • To make batter, combine flour, baking powder, salt and cornmeal.
  • Blend milk with egg;then combine milk and egg mixture with dry ingredients.
  • Add more milk if necessary for smooth batter.
  • Using a spoon, dip stuffed chilies in batter.

SALVADORAN STUFFED MASA CAKES



Salvadoran Stuffed Masa Cakes image

Provided by Rubén Martínez

Categories     Bean     Pork     Quick & Easy     Mozzarella     Meat     Hominy/Cornmeal/Masa     Gourmet

Yield Makes 16 cakes

Number Of Ingredients 6

1/2 pound fresh mozzarella, coarsely grated (2 cups)
1 cup cooked small red beans or kidney beans, rinsed and drained if canned
1 cup finely chopped chicharrón (fried pork rind)
4 cups corn tortilla flour (masa harina)
3 cups water at room temperature
Accompaniment: Salvadoran Coleslaw

Steps:

  • Toss together cheese, beans, pork rind, and 1/2 teaspoon salt in a large bowl with your hands, then press mixture firmly into 16 (1 1/2-inch) balls (for filling).
  • Combine tortilla flour, water, and 1/2 teaspoon salt in a large bowl and knead with your hands until a uniform dough forms, about 1 minute. (Dough should be moist but not sticky. If necessary, knead a little more tortilla flour or water into dough.)
  • Flatten 1/4 cup dough between moistened palms into a 4-inch disk. Wrap disk around a ball of filling, enclosing it, and form into a smooth ball. Reflatten between your palms into a 4-inch disk (1/2 inch thick; filling should remain hidden). Put on a tray lined with plastic wrap and cover with plastic wrap to prevent drying. Make 15 more pupusas.
  • Heat a comal or large (2-burner) griddle over medium-low heat until hot, at least 2 minutes. Brush lightly with oil, then cook pupusas in batches, turning and pressing lightly with a metal spatula every 2 to 3 minutes, until crusty and browned in spots (some cheese may ooze out), 10 to 12 minutes total per batch. Serve immediately.

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