Chiles Rellenos with Cheese and Smoked Chicken

Chiles Rellenos with Cheese and Smoked Chicken

Ingredients



































Cooking Instructions

For peppers:


1

Toss Anaheim peppers in oil. Broil, turning occasionally, until blistered. Place in stainless steel bowl, cover tightly with plastic wrap and cool until cool enough to handle.


2

Peel the peppers. Cut a slit down the length of the peppers. Carefully remove the seeds and vein. Set aside.


For filling:


1

Whisk eggs and 2 eggs yolks until foamy. Add ricotta and mix thoroughly. With a rubber spatula, fold in the brie. Fold in the remaining filling ingredients, mixing thoroughly. Chill until very cold.


For batter:


1

Combine flour, baking powder and salt in a mixing bowl. In another bowl, combine egg yolks and beer. Add to dry ingredients and stir gently to combine.


2

Whip egg whites to medium peak. Fold in to batter mixture. Let rest one hour.


For sauce:


1

Place all ingredients in a blender and blend until smooth. Set aside.


2

Final Preparation: Fill each pepper with cheese filling. Pour batter into flat container.


3

Heat oil in a deep fryer to 350ºF. Dip each pepper in the batter, turning to coat completely. Drop peppers a few at a time into hot oil and deep fry for 4-6 minutes. Drain on paper towels.


4

Pour 2 ounces sauce on each of 12 serving plates. Place two peppers on sauce. Garnish with cilantro sprigs and asiago. Serve immediately.


Ingredients



































Cooking Instructions

For peppers:


1

Toss Anaheim peppers in oil. Broil, turning occasionally, until blistered. Place in stainless steel bowl, cover tightly with plastic wrap and cool until cool enough to handle.


2

Peel the peppers. Cut a slit down the length of the peppers. Carefully remove the seeds and vein. Set aside.


For filling:


1

Whisk eggs and 2 eggs yolks until foamy. Add ricotta and mix thoroughly. With a rubber spatula, fold in the brie. Fold in the remaining filling ingredients, mixing thoroughly. Chill until very cold.


For batter:


1

Combine flour, baking powder and salt in a mixing bowl. In another bowl, combine egg yolks and beer. Add to dry ingredients and stir gently to combine.


2

Whip egg whites to medium peak. Fold in to batter mixture. Let rest one hour.


For sauce:


1

Place all ingredients in a blender and blend until smooth. Set aside.


2

Final Preparation: Fill each pepper with cheese filling. Pour batter into flat container.


3

Heat oil in a deep fryer to 350ºF. Dip each pepper in the batter, turning to coat completely. Drop peppers a few at a time into hot oil and deep fry for 4-6 minutes. Drain on paper towels.


4

Pour 2 ounces sauce on each of 12 serving plates. Place two peppers on sauce. Garnish with cilantro sprigs and asiago. Serve immediately.


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