AUTHENTIC CHILE RELLENO ENJOY DAN:

                    AUTHENTIC CHILE RELLENO by CHEF DAN:

Serves 4

INGREDIENTS:

4 large poblano peppers

12 ounces’ pepper jack cheese

1/4-cup almond flour for dusting

1 (14.5 Oz) can diced tomatoes with green chills

1 tablespoon butter

1 onion, chopped

1 garlic clove, smashed

1 (10 Oz) can green Enchilada sauce

1-cup vegetable broth

2 tablespoon balsamic vinegar

1 teaspoon dried Mexican oregano

1/2-teaspoon EACH ground cumin, black pepper, and sriracha

A pinch EACH ground cinnamon, and ground cloves

CRISPY EGG COATING:

3 eggs

1 teaspoon kosher salt

DIRECTIONS:

1.   Char the chilies on a gas burner, char until blackened.

2.   Remove from heat and palace in a paper bag.

3.   When cool remove skin, do not place under water.

4.   Make a slit three quarters down the length chili, discard seeds leaving stems attached.

5.   cut cheese in 4 3/4-inch thick slices slightly smaller than the chilies.

6.   Stuff each chili with I piece of cheese, roll chilies in flour.

TO MAKE ENCHILADA SAUCE:

1.   Blend the diced tomatoes, and Enchilada sauce and puree; set aside.

2.   In a sauce pan melt butter over medium-high heat and when sizzling.

3.   Add onions and sauté for 4 minutes add garlic and sauté 1 minute.

4.   Pour in pureed tomatoes mixture, broth and next 7 ingredients.

5.   Reduce to medium-low and simmer for 20 minutes, set aside.

6.   Meanwhile separate 3 eggs, in a bowl, whip egg whites with salt until firm peaks form.

7.   Beat egg yolks until well blended and fold into egg whites.

8.   Pour oil to a depth of 2-inches or so to 425 F.

9.   Dip each chili in egg coating and drop into hot oil and cook 2 minutes.

10.                Until golden brown on each side turning once with a fork.

11.                Drain on paper towels.

12.                Top with Enchilada sauce

13.                Optional topping, chopped cilantro, Mexican sour cream.

ENJOY DAN:                               SHARING LIFE, LOVE, AND FOOD!!