Entrées
Three Cheese Chicken & Chili Rellenos
Ingredients
- 4 oz. Molly's Kitchen® Three Cheese Chicken and Chili Dip
- 1 ea. Cross Valley Farms® Poblano Pepper, charred, peeled and seeded
- 4 oz. del Pasado® Chihuahua Cheese, shredded
- 4 oz. Hilltop Hearth® All Purpose Flour
- 4 oz. Glenview Farms® Liquid Egg Whites
- 4 oz. del Pasado Charred Fire Roasted Tomatillo Salsa
- 1 T Cross Valley Farms Chopped Fresh Cilantro
- 1 oz. Monarch® Pickled Red Onion
PREPARATION
- Preheat deep fryer to 350°F.
- In a small bowl, combine Chihuahua cheese and three cheese chicken chili dip.
- Once the pepper has been charred and peeled, cut a small slit the length of the pepper and remove the seed. Fill the pepper with the cheese and chicken mixture. Once filled, toothpicks may be used to hold the pepper closed.
- Fill a small bowl with flour and another with egg whites. Whip the egg whites until frothy.
- Begin by dipping the stuffed pepper into the flour, then the whipped egg white mixture.
- Place battered pepper directly into the fryer and cook until golden brown.
- Remove any toothpicks before plating and serve with salsa.
Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 1