Chiles Rellenos with Cheese & Smoked Chicken

  • Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
  • Yield: 12 servings

    Ingredients

    Peppers:

  • 24 each medium Anaheim peppers
  • 1/2 c. olive oil
  • Filling:

  • 2 whole eggs
  • 2 egg yolks
  • 24 ounces (6 c.) ricotta cheese
  • 20 ounces (about 5-3/4 c.) brie cheese, in 1/4&quot; dice
  • 8 ounces (2 c.) mozzarella or monterey jack cheese, grated
  • 8 ounces (2 c.) Asiago cheese, finely grated
  • 1 c. cilantro, chopped
  • 6 cups smoked chicken, julienned
  • Salt to taste
  • Black pepper to taste
  • Tabasco&trade; sauce to taste
  • Batter:

  • 2-1/2 cups all-purpose flour
  • Pinch of baking powder
  • 1 tbsp. salt
  • 4 egg yolks
  • 24 ounces beer
  • 4 egg whites
  • Tomatillo Sauce:

  • 8 raw tomatillos, skin husks removed and roughly chopped
  • 1 raw poblano chile pepper, roughly chopped
  • 1/2 bunch fresh cilantro
  • 2 tablespoons lime juice
  • 10 spinach leaves
  • Salt to taste
  • Pepper to taste
  • Final Preparation:

  • Oil for deep frying
  • 12 sprigs cilantro
  • 4 ounces (1 c.) Asiago cheese, grated

    Directions

    Peppers:

  • Toss Anaheim peppers in oil. Broil, turning occasionally, until blistered. Place in stainless steel bowl, cover tightly with plastic wrap and cool until cool enough to handle.
  • Peel the peppers. Cut a slit down the length of the peppers. Carefully remove the seeds and vein. Set aside.
  • Filling:

  • Whisk eggs and 2 eggs yolks until foamy. Add ricotta cheese and mix thoroughly. With a rubber spatula, fold in the brie cheese. Fold in the remaining filling ingredients, mixing thoroughly. Chill until very cold.
  • Batter:

  • Combine flour, baking powder and salt in a mixing bowl. In another bowl, combine egg yolks and beer. Add to dry ingredients and stir gently to combine.
  • Whip egg whites to medium peak. Fold in to batter mixture. Let rest one hour.
  • Sauce:

  • Place all ingredients in a blender and blend until smooth. Set aside.
  • Final Preparation:

  • Fill each pepper with cheese filling. Pour batter into flat container.
  • Heat oil in a deep fryer to 350&ordm; F.
  • Dip each pepper in the batter, turning to coat completely. Drop peppers a few at a time into hot oil and deep fry for 4 to 6 minutes. Drain on paper towels.
  • Pour 2 ounces sauce on each of 12 serving plates. Place two peppers on sauce. Garnish with cilantro sprigs and Asiago cheese.
  • Serve immediately.