Sweet Pepper Rellenos

Name: Sweet Pepper Rellenos
Ingredients: 1 pint Miniature Sweet Peppers, Roasted; 3 ounces, weight Goat Cheese Crumbled; 4 ounces, weight White Cheddar Cheese, Shredded; 2 Tablespoons Cilantro, Chopped; 2 Tablespoons Onion, Finely Diced; 2 cloves Garlic, Finely Diced; 28 ounces, fluid Canned Tomatoes, Pureed; 4 whole Eggs, Separated; 1/2 cups Vegetable Oil, Plus 2 Tablespoons, Divided; 1 whole Jalapeno, Cut In Half; 1 whole Roma Tomato, Cut In Half; 2 Tablespoons Onion, Sliced; 2 cloves Garlic; 1/2 cups Cilantro; 13 cups Cream; 1 teaspoon Kosher Salt

16 ingredients

30 steps

Ingredients

1 pint Miniature Sweet Peppers, Roasted
3 ounces, weight Goat Cheese Crumbled
4 ounces, weight White Cheddar Cheese, Shredded
2 Tablespoons Cilantro, Chopped
2 Tablespoons Onion, Finely Diced
2 cloves Garlic, Finely Diced
28 ounces, fluid Canned Tomatoes, Pureed
4 whole Eggs, Separated
1/2 cups Vegetable Oil, Plus 2 Tablespoons, Divided
1 whole Jalapeno, Cut In Half
1 whole Roma Tomato, Cut In Half
2 Tablespoons Onion, Sliced
2 cloves Garlic
1/2 cups Cilantro
13 cups Cream
1 teaspoon Kosher Salt

Directions

1

Roast the miniature sweet peppers and set aside.
2

Mix white cheddar cheese with crumbled goat cheese and cilantro.
3

Take each roasted pepper and slit, removing any seeds you find inside.
4

Stuff the pepper with the cheese mixture and secure with half a toothpick.
5

Saute the onions and garlic in 2 tablespoons of vegetable oil until golden.
6

Add pureed tomatoes and simmer over low heat.
7

Separate the egg whites from the yolks and beat the egg whites until stiff with an electric mixer.
8

Beat the egg yolks and fold into the whites.
9

Heat 1/2 cup of vegetable oil over medium high heat.
10

Dry each of the peppers thoroughly and dip in the egg batter, coating on all sides.
11

Place into the hot oil.
12

Use a spoon to drizzle oil over the pepper.
13

Remove to a plate covered with a paper towel to allow the excess oil to drain.
14

When all the peppers have been fried, dump the remaining egg batter into the saute pan.
15

Use a spatula to flip and flatten it so that both sides are nicely browned.
16

Remove when completely cooked.
17

Add the peppers to the saucepan with the tomato mixture.
18

Take the egg omelet and put it on top of the peppers and tomato sauce, like a lid.
19

To make the jalapeno cream sauce, roast jalapeno, tomato, sliced onions and garlic cloves under the broiler for about 15 minutes or until the jalapeno and pepper are browned and the garlic is soft.
20

Remove the seeds from the jalapeno and put in a food processor, along with the garlic and onion.
21

Process until smooth.
22

Lift the skin off the tomatoes and add to the processor.
23

Again, process until smooth.
24

Add cilantro and process.
25

While the processor is running, add the cream.
26

Add kosher salt to taste.
27

To serve, remove the egg from the top of the peppers and put on a plate.
28

Spoon the peppers out of the saute pan with some of the tomato sauce.
29

Drizzle with the jalapeno cream sauce, sprinkle with the remaining cheddar and goat cheese mixture and top with roughly chopped cilantro.
30

Use a pie cutter to cut a wedge of the egg omelet and serve with the peppers that are on top.