Monday, August 15, 2011

Chile Relleno

Prepared August 14, 2011
2 large Poblano or Anaheim peppers
2 pieces asiago cheese, cut into 1/2 inch by 1 inch by 6 inch strips
canola oil
Place the peppers in a broiler pan in a toaster oven about 6 inches from the heat. Broil about 5 minutes, until skin blisters and chars. Turn over them over, and broil 3 more minutes. Remove the pan and cover with paper. When cool, peel skin off, make a lengthwise slit, and remove some seeds. Insert a cheese strip into a pepper, and gently roll in the breader. Heat 1/8 inch of oil in a skillet over medium-high heat until shimmering but not smoking. Test the sizzle with a pinch of breader. Carefully lower each pepper into the hot oil and cook 3 to 4 minutes until browned. Turn gently and cook the other side about 2 minutes. Drain on paper towels, and serve topped with a salsa (Pace’s™ Picante Sauce is good). Serves 1 or 2.