Gamble Creek Farm Chili Rellenos

  • Chef Joe Askren, USF School of Hospitality
  • 0
 
  • Carmen Peppers (or Anaheim), 6 ea
  • Chopped Bacon, 1/4 cup
  • Shishito Pepper, chopped, 1/4 cup
  • Red Bell Pepper, chopped, 1/4 cup
  • Jalapeno Pepper, minced, 1 tsp
  • Garlic, minced, 1 tsp
  • Purple Scallions, 1/4 cup
  • Parsley, chopped, 2 Tbsp
  • Bulgar Wheat, cooked, 1/2 cup
  • Jack Cheese, 1/2 cup
  • Panko Crumbs, a/n
  • Salt/Black Pepper, a/n
  • AP Flour
  • Egg Whites, whipped, 5
  • Oil, 1/4 cup

Method:

1. Roast the Carmen peppers over an open flame. Cool and peel.

2. After rendering chopped bacon in a hot pan, add shishito, red bells, jalapeño, and

garlic. Sauté until soft. Remove from heat and add the scallions.

3. Let cool slightly and then add parsley, cooked bulgar, cheese, and Panko Crumbs.

4. Season with salt and pepper.

5. Make a slit into the peppers and remove all seeds. Make sure to keep the stem attached. Stuff the mixture into the chili cavity. Press tightly with your hands and then roll in flour.

6. Dip into the whipped egg whites and pan fry on all sides. Remove the chiles from the pan and warm in a 350 degree oven.