THE LAST APPRENTICE
ENTREE
CHILE RELLENO WITH SHRIMP AND CHEESE
Chile Relleno con camarones y queso
INGREDIENTS:
| Whole Green Chiles |
1 large can |
| Bay Shrimp, cooked |
1 1/2 cups |
| Green Onion |
3 tablespoons minced |
| Pico de Gallo |
4 heaping tablespoons |
| Salt |
dash |
DIRECTIONS:
Prepare a sheet pan by lining with wax paper.
Combine all ingredients except Chiles in mixing bowl.
Very carefully open each chile lengthwise and stuff with filling pressing firmly to pack filling into each chile.
Lay each chlle open side down on top of the wax paper. Continue until all chiles are stuffed, making sure that none of them touch each other.
Place tray in freezer for at least one hour.
Batter:
Separate six eggs. Whip eggs whites with a little cream of tartar until very stiff. Beat egg yolks. Slowly fold one large spoonful of whipped egg whites into the egg yolks until just mixed. Slowly fold egg yolks into the remaining egg whiles a little at a time until combined.
Heat about 4 inches of cooking oil to 350 degrees.
Roll each chile in a little flour and quickly dip in the egg batter. Carefully place batter dipped chile in hot oil and cook until golden brown, turning once. Do not crowd pan - only cook two or three at a time.
When brown carefully remove to a wire rack and drain while you cook the remaining chiles. Serve Hot.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
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