Chiles Rellenos

Last night’s dinner was Chiles Rellenos – these were easier than some of the earlier entrees – again just need to prepare in advance for some of the dehydrator time. Ingredients:

For the stuffing (“cheeze”):

4 mild green chiles with stems attached

1 1/2 cups soaked cashews

1/2 teaspoon salt

3/4 teaspoon cumin powder

1/4 teaspoon garlic powder

For the “batter”:

1 cup macadamia nuts

1/2 cup coconut milk

1 teaspoon chopped jalapeno

1/2 teaspon salt

1/2 teaspoon cumin powder

1/4 teaspoon garlic powder

Rise and drain soaked cashews. Place cashews and other cheeze ingredients into a food processor and puree until smooth. Scrape this mixture into a small bowl. Set aside.

Puree batter ingredients in a blender and blend until smooth. Pour into a measuring cup or something deep enough to dip chiles into for coating (note: I still needed to use a spoon to get the chiles completely coated).

Soak chiles in hot water for 10 minutes to soften them up. Make a slit in each side from under the stem to just above the bottom tip.

Stuff each chile using a spoon with one fourth of the cheeze mixture. Hold onto the stem, dip the chiles into the cup of batter, coating them well. Place them on a dehydrator tray with a Teflex and grid sheet. Dehydrate at 110-155 for about 3 hours. Top with avocado salsa (see Enchiladas recipe) and feel free to experiment with adding your own homemade salsa.

If you desire more heat in terms of spice, feel free to increase the jalapeno – mine turned out rather mild.



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