Bacio® Chili Relleno
Directions
- Cut a slit in the side of the pepper and place a portion of cheese inside.
- Whisk egg yolks and baking powder in a bowl. Whip egg whites to a stiff peak then fold into bowl with yolks.
- Heat oil to 350-degrees F.
- Place flour in a bowl then dredge peppers in flour followed by egg batter.
- Gently dip in oil and fry until golden brown about 5 minutes. Drain and top with fire roasted salsa.
Ingredients
- 4 Peak Fresh Produce® Poblano Peppers, roasted and peeled
- 1 lb Bacio® cheese, cut into 3/4 in thick strips
- 3 Nature's Best Dairy® Egg(s), separated
- 2 tsp baking powder
- 1 cup Roma® All-Purpose Flour
- for frying Brilliance® oil
- 2 cups Contigo® Salsa, Fire Roasted, warmed
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
