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Chili Relleno Bites
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For the bites: | |
1/2 cup | quinoa,, (plus 1 – 1 1/2 cups of water, for cooking) |
1/2 cup | polenta,, (plus 2 cups of water, for cooking) |
4-5 | roasted green chilies |
1 cup | cheddar cheese,, (smoked cheddar, if you can find it) |
1 | egg |
a few dashes | salt |
pepper |
breadcrumbs if necessary — just enough to make the batter mold-able
To make the bites:
Preheat the oven to 350°. Bring water for quinoa to a boil, then add quinoa, cover, and reduce to a simmer. Once all of the water has been absorbed, remove from heat and set aside. Do the same for the polenta. (Most polenta recipes recommend constant stirring, but I really don’t think that’s necessary for these purposes. Just it a few times in the beginning, then cover it and keep an eye on it.)
Combine together everything except for the breadcrumbs and mix until well combined. If your batter seems a bit wet, add breadcrumbs until it takes on a sticker, more-solid texture.
Line a baking sheet with a silpat mat or parchment paper. Form bites into 1 1/4-inch balls, and place fairly close together (they don’t need much room). Bake for 20–30 minutes, or until they begin to brown and the outside, and feel a bit crispy to the touch.
Recipe uploaded with Shop'NCook for iPhone.
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