Yield: 1 servings
|3||Fresh poblano chilies or large New Mexican chilies such as Sandias|
|12 larges||Green onions|
|1 tablespoon||Vegetable oil|
|1 dash||Maggi seasoning or pinch of salt|
|½||Lime ; Juice of|
DCook's note: Maggi seasoning is a dark brown, bottled sauce that resembles soy sauce in looks and taste. It can be found in Hispanic markets and in the Hispanic section of some supermarkets.
1. On an outdoor grill, fire up enough charcoal to make a single layer under the vegetables. When coals are covered with gray ash, place chilies directly over fire. Grill chilies, turning frequently, until their skins are blackened. Transfer chilies to paper bag to steam until cool enough to handle.
2. Peel chilies using rubber gloves if your skin is sensitive, and cut chilies into ⅓-inch strips. Keep chili strips, or rajas, warm.
3. Trim any wilted portion of green from tips of onions. Rub onions with oil and Maggi seasoning, if using.
3. Tear a piece of foil about 6 inches wide. Place it on one side of grill.
Arrange onions so that their green portions are on foil and bulbs are directly over fire. Grill, turning frequently, until bulbs are soft and lightly browned, 5-10 minutes. Squeeze lime juice over onions and sprinkle salt over them, if using.
Presentation: Serve onions with rajas and grilled meat. Makes 6 servings.
(Nutritional information (per serving): 31 calories, 2 grams fat, 0.3 grams saturated fat, no cholesterol, 46 milligrams sodium, 58 percent calories from fat.)
Source: "The Border Cookbook'' by Cheryl Alters Jamison and Bill Jamison (Harvard Common Press, $14.95)
Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Mar 05, 1999, converted by MM_Buster v2.0l.