Brunch chile relleno (makes 8-10 servings)
By Vickie Chynoweth
Egg-stuffed relleno ingredients:
8 poblano peppers (Amador Farms)
8 ounces shredded mozzarella cheese
11 large eggs
1 sweet corn cut from cob (Sidhu Farms)
1/2 cup all purpose flour
1/2 teaspoon salt
1 cup dried beans (Lopez Farms)
1/2 cup onion chopped (Lopez Farm)
4 pieces of thick sliced bacon, chopped
3 roasted Anaheim peppers (Amador Farms)
2 cloves of garlic finely chopped
1 teaspoon kosher salt
2 cloves chopped garlic
Tortilla chips ingredients:
8 pre-made flour tortillas cut in wedges
1. Roast clean poblano and Anaheim peppers. Place on cookie sheet, place in the oven under the broiler. When skin becomes charred, turn peppers. Repeat process until all sides are charred. Place in a glass bowl with a lid so that the peppers can sweat, 5-10 minutes. Carefully remove skin from peppers without tearing skin on poblanos. Set aside to cool.
2. Cut one slit in each poblano pepper. Add 1 tablespoon of shredded mozzarella cheese and corn to each pepper. Carefully add 1 egg, removed from shell, to slit in poblano.
3. In two separate bowls separate the 3 remaining eggs. With an electric mixer, beat egg whites with 1/2 teaspoon of salt until soft peaks form.
4. Beat egg yolks. While mixer is running, add egg yolks to egg whites in a steady stream.
5. Gently place each pepper in flour until lightly dusted. One at a time, place each lightly floured stuffed pepper in egg white mixture.
6. In desired pan, heat cooking oil filling 2 inches from the bottom of pan. Gently place peppers coated with egg mixture in hot oil making sure that the pepper is completely covered in oil. Cook for 7-10 minutes or until pepper is golden colored and egg is cooked as desired in pepper.
Frijoles directions (can be made the day before)
1. Clean 1 cup of dried beans — your favorite kind from Lopez Farms — and soak overnight.
2. After bean have soaked, cook chopped bacon, onion and garlic.
3. Add soaked beans, bacon, onion and garlic to pan with 4 cups of water and 1 teaspoon of salt. Bring to a boil, reduce heat to medium low, cover and simmer 30 minutes. Remove lid and cook and additional 30 minutes or until done.
Tortilla chips (make while peppers are cooling)
1. Fry before cooking rellenos.
2. Place tortilla wedges in hot oil one layer at a time until the golden. Place cooked tortilla wedges on paper towels to drain.