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Calamari Rellaneos
(kinda like chili rellaneos, only better)
Recipe By :BC in OR
Categories:Fish/Seafood
3 large calamari steaks (ask
your meat cutter -- they tend to keep
them in the
freezer and not on display)
3 large anaheim or new mexico chilis (you can buy a can of whole
green chilis if you don't want to make them
from fresh)
Monterey Jack Cheese
Crushed Pork Rinds
Sour cream
Jalapeno chilis (canned in juice)
If using fresh chilis: Using
a hand held blow torch (YES, I keep mine
under the kitchen sink!) roast the chilis on a long meat fork
until the skin
is completely black and charred. Place chili in a plastic bag
and let sit
for 5 minutes. The skin will come off easily and the flesh of
the chili
won't be mushy. (Some people put theres on a grill or under broiler,
but you
won't get the even charring of a blow torch! Works great on tomatos
too!) Put chilis on a plate and cover with waxed paper, nuke
for 2-3 minutes till
they are limp but NOT mushy. Cut top off and take out seeds,
slice chili open on one side and lay flat.
Place calamari steak on plate,
lay chili flat on steak to cover, cut a stick
of jack cheese the size of a string cheese on top of chili.
Roll up the calamari and secure
with 2 pices of string.
Crush pork rinds real fine in
food processor, roll calamari steak
roll-ups in the pork rinds till well coated. Fry in 1/2 or more
inches of hot oil
till golden brown. Immediately place in a baking dish and place
in preheated 375 degree oven for 6-8 minutes.
Combine 1 cup sour cream with
2 tablespoons of jalapeno juice. Spoon
about 2 tablespoons of the sauce over the calamari rellaneos.
NOTES : No counts provided.
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