Chiles Rellenos with Grilled Chicken and CheesePeppers
20 each medium Anaheim peppers
1/2 cup olive oil
3 whole eggs
24 ounces (6 cups) ricotta cheese
20 ounces (about 5-3/4 cups) mozzarella cheese, grated
8 ounces (2 cups) pepper jack cheese, grated
8 ounces (1 cup) Asiago cheese, finely grated
1 cup cilantro, chopped
6 cups grilled chicken, julienne
Salt to taste
Black pepper to taste
Tabasco™ sauce to taste
2-1/2 cups all-purpose flour
Pinch of baking powder
1 tablespoon salt
4 egg yolks
24 ounces lime soda
4 egg whites
8 raw tomatillos, skin husks removed and roughly chopped
1 raw poblano chili pepper, roughly chopped
1/2 bunch fresh cilantro
2 tablespoons lime juice
10 spinach leaves
Salt to taste
Pepper to taste
Oil for deep frying
12 sprigs cilantro
4 ounces (1 cup) Asiago cheese, grated
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.
Whisk eggs until foamy. Add ricotta cheese and mix thoroughly. With a rubber spatula, fold in the remaining filling ingredients, mixing thoroughly. Chill until very cold.
Combine flour, baking powder and salt in a mixing bowl. In another bowl, combine egg yolks and soda. Add to dry ingredients and stir gently to combine. Whip egg whites to medium peak. Fold in to batter mixture. Let rest one hour.
Place all ingredients in a blender and blend until smooth. Set aside.
Fill each pepper with cheese filling. Pour batter into flat container. Heat oil in a deep fryer to 350º 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 10 serving plates. Place 2 peppers on sauce. Garnish with cilantro sprigs and Asiago cheese. Serve immediately.