Fish& Corn Rellenos Hunter
6 New Mexico chiles (or equiv) roasted -- peeled, slit an d carefully deseeded 2 sole fillets (about 1/2 lb) 2 ears fresh sweet corn -- shucked 4 oz Monterey Jack cheese -- grated
Ingredients
- 6new mexico chiles (or equiv) roasted -- peeled,
- 2ears fresh sweet corn -- shucked
- 4ozmonterey jack cheese -- grated
- 1medium potato cut into small dice
- 1medium onion finely chopped
- 2clovegarlic
- 1sprig fresh oregano
Directions
- 1
6 New Mexico chiles (or equiv) roasted -- peeled, slit an d carefully deseeded 2 sole fillets (about 1/2 lb) 2 ears fresh sweet corn -- shuc
- 2
oil for frying Cook the corn in boiling water for 5 minutes and let cool
- 3
Strip the kernels from the ears with a sharp knife
- 4
Bake or saute the fish until cooked through, then cut into small pieces and put aside
- 5
Fry the diced potatos on high heat until crispy and brown (turn only occasionally for best results)
- 6
Add the onion, and fry until clear
- 7
Add the garlic and stir for 1 minute, then add the corn, fish and oregano
- 8
Heat through, stirring to mix thoroughly