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Vegetarian Mexican Foods

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Cuisine : Mexican
Category : Vegetarian
Course : Main Dish

Vegetarian Mexican Foods

Mexican Cuisine Main Dish
Ingredients:

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Featured Recipes for Vegetarian Mexican Foods

Responding to: kmennie@superior.ccs.carleton.ca (K.M. Mennie)

KMM> I've offered to do the cooking for my sister's birthday (15th) party
KMM> -- she wants Mexican, neither of us eat meat, and I can't think of
KMM> anything beyond the Taco Bell school of `Mexican' -- tacos and
KMM> enchiladas and fajitas and the like. Tasty but not very exciting.
KMM> Recipes, please post to the group.
KMM> Email directly any just vague suggestions for more interesting stuff.
KMM> All are very much appreciated.

You should be able to find one or more ideas she'll like in the
following:

Corn & Cheese Chiles Rellenos No. 2855 Yields 12 Chiles

CHILES: 6 LARGE Eggs, Separated
12 Poblano Chiles 2 Tbls All Purpose Flour
8 oz Cheddar, Grated 2 Tbls Baking Powder
8 oz Monterey Jack, Grated 1 Pinch Salt
1/2 Cup Whole Kernel Corn - All Purpose Flour
2 tsp Dried Basil - Red Chile sauce
1 tsp Dried Oregano - Fresh Cilantro Sprigs
- Pepper - Corn Oil
BATTER:

Preheat the broiler.
Arrange the Poblano chiles in a single layer on a baking sheet.
Broil until charred on all sides.
Wrap in a plastic bag.
Cool.
Peel the skins from the chiles.
Carefully make a slit in one side of each chile.
Remove and discard the seeds.
Rinse the chiles.
Pat dry.
Combine the two cheeses, the corn, basil and oregano in a medium bowl.
Season this filling with pepper.
Gently stuff each chile with 2 to 3 tablespoons of filling (depending on the
size of the chile).
Pour corn oil to a depth of 1" in a very large, heavy saucepan or deep
skillet.
Heat to 350 degrees.
Beat the egg yolks in a medium size bowl until slightly thickened.
Use clean, dry beaters to beat the egg whites in a large bowl until stiff but
not dry.
Fold the egg yolks along with the flour, baking soda and salt into the egg
whites.
Place additional flour in a flat dish.
Roll each chile in flour to coat.
Working in batches, dip each chile into the batter.
Fry until golden brown (about 2 minutes per side).
Transfer to paper towels using a slotted spoon.
Place 1/4 cup of red chile sauce on each serving plate.
Top the sauce with 2 chiles rellenos.
Garnish the chiles with cilantro sprigs.
Serve hot.

Vegetarian Chilaquiles No. 3526 Yields 6 Servings

1/2 Cup Vegetable Oil 1 Cup Water
12 Corn Tortillas, Stale 1/4 tsp Salt
Cut Into 1" Strips 1/4 tsp Black Pepper, Ground
4 Medium Tomatoes, Chopped Fine 1 Cup Monterey Jack, Grated
1 small Onion, Chopped Fine 1 Cup Creme Fraiche
1 Anaheim Chile, Chopped 1/4 Cup Cilantro, Chopped
Fine
1 tsp Oregano, Dried

Heat the oil in a heavy skillet until it begins to smoke.
Fry the tortillas trips lightly.
Drain on paper towels.
Drain the oil from the pan.
Discard the oil.
Add the vegetables to the hot pan.
Saute until softened (about 8 minutes).
Add the tortillas.
Sprinkle the cheese over.
Cover.
Reduce heat to a simmer.
Simmer for 5 minutes.
Spread the Creme Fraiche over.
Sprinkle the cilantro on top.
Serve at once.

Chiles Poblanos Stuffed W/Corn No. 3277 Yields 3 Servings

6 Chiles Poblanos - Coarse Salt
2 Tbls Sweet Butter - Black Pepper, Ground
1 Medium Onion, Peeled & 1/2 Lb Farmer's Cheese
Chopped Fine 1 Cup Creme Fraiche
1 Clove Garlic, Peeled & 1/2 Cup Monterey Jack, Grated
Minced
3 Ears Corn, Kernels Only

Char the peppers over a gas flame or under a broiler, turning them often to
ensure they char evenly.
Wrap the charred peppers in a dish cloth and let cool for several minutes.
Carefully scrap the skins off the peppers, making sure not to poke any holes
in the peppers.
Cut a slit in the side of each pepper and remove the seeds.
Set the peppers aside.
Preheat the oven to 350 degrees.
Melt the butter in a skillet.
Saute the onion and garlic until the onion is soft.
Add the corn, salt and pepper.
Cook for 2 minutes.
Stuff the peppers with the corn mixture and one spoonful of the farmers'
cheese.
Butter a baking dish large enough to hold the peppers comfortably in a single
layer.
Place the peppers in the dish with the slit facing up.
Pour the creme fraiche over.
Bake for 10 minutes.
Sprinkle the grated cheese over.
Brown lightly under the broiler.
Serve hot.

Mexican Vegetable Saute No. 2843 Yields 3 Cups

3 Tbls Butter 1/2 Jicama, Peeled &
1 LARGE Carrot, Julliened Julliened
1 LARGE Zucchini, Julliened 1/4 Cup Fresh Cilantro,
1 Onion, Sliced Thin Chopped
1 Red Bell Pepper, Cored - Salt
Seeded & Sliced Thin - Pepper
1 Chayote Squash, Halved
Seeded & Julliened

Melt the butter in a large, heavy skillet over medium heat.
Saute the vegetables until tender crisp (about 3 minutes).
Mix in the cilantro.
Season to taste with salt and pepper.
Serve hot.

Joel
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