Hi I need a recipe for EL PANCHITO mexican dish from Texas?!
Hi I need a recipe for EL PANCHITO mexican dish from Texas?
Had it at Los Cucos mexican cafe' Anyone hear of it and know the recipe please Thanks so much..
Answers: ingredients
4 medium eggplants (about 1 pound each), split lengthwise
2 cups water
1 teaspoon salt
4 tablespoons vegetable oil
2 onions, chopped (about 2 cups)
1/2 pound uncooked large shrimp, peeled, deveined, coarsely chopped
1/2 pound uncooked scallops
1/2 pound crabmeat, drained well, picked over
1/4 teaspoon cayenne pepper
1/2cup plus 2 tablespoons dry Italian-style breadcrumbs
preparation:
Preheat broiler. Arrange eggplants on large baking sheet. Pierce with fork. Broil 4 minutes per side. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact. Place eggplant pulp in heavy medium saucepan. Pour 2 cups water over. Add 1 teaspoon salt. Bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.
Preheat oven to 375°F. Brush eggplant shells with 1 tablespoon oil. Bake until shells are tender but still hold shape, about 20 minutes.
Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions; sauté until tender, about 5 minutes. Add boiled eggplant, shrimp,scallops, and cayenne; sauté until cooked through, about 4 minutes. Remove from heat. Stir in 1/2 cup breadcrumbs and crabmeat. Season with salt and pepper. Fill eggplant shells with seafood mixture. (Can be prepared 1 day ahead; refrigerate.)
Preheat oven to 375°F. Sprinkle stuffing with remaining 2 tablespoons breadcrumbs. Bake stuffed eggplants until heated through, about 30 minutes. Let stand 5 minutes. Serve hot.
Serves 8.
This is the sauce to put on top of the eggplants once you take them out from the oven!!!
Chili Cheese Sauce:
1/3 cup butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1 (4-ounce) can chopped green chilies
1 cup milk
1 cup shredded cheddar cheese
Place corn in a bowl and lightly crush kernels with a fork. Stir in chicken, egg, milk, butter, salt and pepper. Combine flour and baking powder; stir into the corn mixture just until combined. In a deep fryer or skillet, heat 2 inches of oil to 375*F (190*C).
Drop batter by 1/4 cupfuls into oil. Fry for 3 minutes on each side or until golden brown. Drain on paper towels; keep warm.
In a saucepan, melt butter over medium-low heat. Stir in flour, salt, pepper, garlic powder and cumin until smooth. Add chilies. Gradually stir in milk; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from heat, stir in cheese until smooth.
Serves 6. Source(s):
Hope you enjoy it!!!! EL PANCHITO is one eggplant stuffed with crabmeat, shrimp, scallops and chile con queso sauce.
8 Servings
Ingredients:
4 medium eggplants (about 1 pound each), split lengthwise
2 cups water
1 teaspoon salt
4 tablespoons vegetable oil
2 onions, chopped (about 2 cups)
2 large garlic cloves, finely chopped
1/2 pound uncooked large shrimp, peeled, deveined, coarsely chopped
1/2 pound fresh bay scallops
1/2 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 tsp Mex oregano
freshly chopped cilantro leaves (1/2 bunch)
freshly squeezed lemon juice (1/2 lemon)
1 cup plus 2 tablespoons dry Italian-style breadcrumbs
1/2 pound crabmeat, drained well, picked over
METHOD:
Preheat broiler. Arrange eggplants on large baking sheet. Pierce with fork. Broil 4 minutes per side. Scoop out eggplant pulp, leaving 1/2-inch-thick shell intact. Place eggplant pulp in heavy medium saucepan. Pour 2 cups water over. Add 1 teaspoon salt. Bring to boil. Reduce heat, cover and simmer 15 minutes. Uncover and simmer until eggplant is very tender and liquid evaporates, about 5 minutes. Remove from heat.
Preheat oven to 375°F. Brush eggplant shells with 1 tablespoon oil. Bake until shells are tender but still hold shape, about 20 minutes.
Meanwhile, heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add onions and garlic; sauté until tender, about 5 minutes. Add boiled eggplant, shrimp, scallops and cayenne, cumin, oregano; sauté until shrimp and scallops are cooked through, about 4 minutes. Remove from heat. Stir in 1 cup breadcrumbs, cilantro, lemon juice and crabmeat. Season with salt and pepper. Fill eggplant shells with seafood mixture. (Can be prepared 1 day ahead; refrigerate.)
Preheat oven to 375°F. Sprinkle stuffing with remaining 2 tablespoons breadcrumbs. Bake stuffed eggplants until heated through, about 30 minutes. Top with chile con queso. Let stand 5 minutes. Serve hot.
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CHILE CON QUESO
Ingredients:
60 ml (1/4 cup) crumbled Asadero cheese or other mild cheese
120 g (4 oz.) chopped jalape?o chilis or 4 poblanos, julienned
60 ml (1/4 cup) light cream
1/2 onion, minced
A pinch of cumin
Salt to taste
Method:
Put everything into a saucepan; let simmer over low heat until the cheese has melted;