FOOD
Chile Relleno
Equipment
Ingredients
Lime Crema
Directions
- Mixing bowl
- Deep Fryer
- 4" Wooden Toothpicks
Ingredients
- 6 poblano peppers
- 6 ounces shredded Co-Jack Cheese
- 6 ounces shredded Cheddar Cheese
- 1/2 cup all-purpose flour
- 3 eggs
- 1 teaspoon kosher salt
- 1 gallon Canola Oil
Lime Crema
- 1 cup sour cream
- 1 lime, zested then juiced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
Directions
- Preheat oil to 350 degrees.
- Char poblano peppers (use grill, broiler, or gas stove top) for 7-10 minutes, rotating as needed. Cover peppers in plastic wrap for 10 minutes, then remove the bulk of charred skin (leaving some intact).
- Cut a slit lengthwise on top the poblano peppers. Stuff interior with combined shredded cheese. Slide a toothpick through edges of slit to stitch closed.
- Separate egg yolks and egg whites. In mixing bowl mix the egg whites with a hand mixer on high speed until they look like a fluffy cloud (1 - 2 minutes). Add in one yolk at a time at high speed to prevent any deflation.
- Combine the flour and salt in a small mixing bowl. Cover the peppers, shake off the excess flour, then dip in the egg batter.
- Fry peppers for 3 to 5 minutes, until golden brown. Remove and place on a cooking rack/sheet pan. Remove the toothpicks.
- Top with Lime Crema and serve!