While flipping through my latest issue of Food Network Magazine, I noticed a Secret Ingredient Contest in the back of the magazine with Chiles starring as the main event. Chiles?? Well I can do that right, I am a Texan afterall! Wish me luck, here is the recipe I created and submitted for the contest!!
Rice/Chile Stuffing: 1 C Rice 1 garlic clove-whole, peeled ¼ C onion-finely diced 1 Tbl Spanish Rice Seasoning 2 C Chicken Stock, unsalted 3 Tbl Cilantro-roughly chopped ½ C Monterrey Jack Cheese, shredded 2 Hatch Chiles-Roasted, peeled and diced Juice of 1 small lime In medium sauce pan over medium-high heat, combine rice, garlic clove, onion and seasoning. Dry saute until rice is lightly toasted. Add chicken stock, bring to boil then cover and reduce to simmer for approximately 20 minutes or until liquid is absorbed. Remove from heat, fluff and allow to cool at room temperature. Once cooled, toss together with cheese, chiles, lime juice, and cilantro. Taste for seasoning and set aside. Salsa: 6 Tomatillos-quartered 2 medium onions-quartered 3 garlic cloves 2 whole jalapenos (red if you can find them for color) remove stem 3 Tbl Olive oil + 1 Tbl Salt & Pepper Juice of 1 Lime ½ C Cilantro 3 Hatch Chiles- roasted, peeled and rough chopped Preheat oven 400 degrees. Toss all ingredients and spread on baking sheet. Roast approximately 20 minutes or until edges are roasted. Transfer contents of baking sheet to food processor. To the processor, add the lime juice, cilantro and Hatch Chiles. Pulse until combined to rough chop. Preheat remaining olive oil in saute pan over medium-high heat. Saute Tomatillo mixture for approximately 15 minutes, stirring frequently until all flavors meld together. Season with salt and pepper to taste. Keep warm. Avocados: 4 Ripe Avocados-peeled, cut in half and seeds removed 4 egg whites in medium bowl 3 egg yolks in small bowl 1 C flour 1 Tbl Ancho chile powder Salt & Pepper ¼ C Pepitas-toasted and ground roughly, additional ¼ C toasted & left whole 48 ounces Canola Oil Preheat oil in to 350 degrees. Combine flour, chile powder, salt, pepper and ground pepitas, in small baking dish, set aside. In medium size mixing bowl, beat egg whites until soft peaks form. Break up yolks and fold into egg whites by hand, do not over mix. After removing seed from avocados, scoop out a little more of the flesh to make room for more of the rice stuffing. Fill each half of the avocado with the rice mixture. Press halves back together to reform avocado. Roll each filled avocado in flour mixture. Dip in egg white mixture to coat and fry in hot oil until golden brown. Drain. To serve, Make puddle of tomatillo sauce in center of plate. Place fried avocado on top. Spoon additional sauce over top.