Bacio® Chili Relleno


  1. Cut a slit in the side of the pepper and place a portion of cheese inside.
  2. Whisk egg yolks and baking powder in a bowl. Whip egg whites to a stiff peak then fold into bowl with yolks.
  3. Heat oil to 350-degrees F.
  4. Place flour in a bowl then dredge peppers in flour followed by egg batter.
  5. Gently dip in oil and fry until golden brown about 5 minutes. Drain and top with fire roasted salsa.


  • 4 Peak Fresh Produce® Poblano Peppers, roasted and peeled
  • 1 lb Bacio® cheese, cut into 3/4 in thick strips
  • 3 Nature's Best Dairy® Egg(s), separated
  • 2 tsp baking powder
  • 1 cup Roma® All-Purpose Flour
  • for frying Brilliance® oil
  • 2 cups Contigo® Salsa, Fire Roasted, warmed