Goat Cheese and Chicken Chile Rellenos
2 Cooked Chicken Breast Season with Fajita seasoning diced fine
4 Pablano Peppers Roasted
4 oz Goat Cheese
½ Bunch of cilantro chopped fine.
Salt and pepper to taste
5 tsp Corn starch
6 egg whites
Oil Enough to shallow fry your chiles
Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.
Mix goat cheese ,cilantro and chicken in a small bowl.. Slip the cheese mixture into the pocket of each chile so they're 2/3 full. "Sew" each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
* Preheat oil in skillet to 350 degrees*
Whisk egg yolk until they become white and to foamy. dredge chiles in corn starch and coat chiles with egg frothy egg whites. Fry each chile until golden brown. Drain excess oil . Serve with you favorite sauce of additional cheese
4 Pablano Peppers Roasted
4 oz Goat Cheese
½ Bunch of cilantro chopped fine.
Salt and pepper to taste
5 tsp Corn starch
6 egg whites
Oil Enough to shallow fry your chiles
Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
Carefully rub the charred skin off the chiles. Using a small knife, make a lengthwise slit along the side of each chile to form a pocket. Carefully cut out and discard the seeds.
Mix goat cheese ,cilantro and chicken in a small bowl.. Slip the cheese mixture into the pocket of each chile so they're 2/3 full. "Sew" each chile shut with a wooden skewer or long toothpick. (The skewers should be longer than the chiles, so they can be easily pulled out after frying.)Position a rack on the upper most shelf of the broiler element and preheat. Put the chiles on a foil-lined broiler pan and broil, turning occasionally with tongs, until the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover, and cool for 10 minutes.
* Preheat oil in skillet to 350 degrees*
Whisk egg yolk until they become white and to foamy. dredge chiles in corn starch and coat chiles with egg frothy egg whites. Fry each chile until golden brown. Drain excess oil . Serve with you favorite sauce of additional cheese
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