Chile Relleno Benedict

Directions

  1. Pour water and vinegar into a saucepan and bring to a simmer.
  2. Once the water is at desired poaching temperature, add eggs and cook to desired specifications.
  3. While the eggs are poaching, cook chorizo on the griddle, warm masa cakes and fry the chile relleno.
  4. Remove eggs with a slotted spoon and pat try.
  5. To assemble the dish, place the masa cakes and chile relleno on plate; top with chorizo and eggs. Top each egg with warm Custom Culinary® Frozen, Ready-to-Use Hollandaise Sauce. Drizzle with Custom Culinary® Frozen, Ready-to-Use Latin-Style Citrus Chili Sauce and garnish with cilantro and lime.

Ingredients

  • 4 cups water, cold
  • 2 tsp vinegar, white
  • 2 ea egg(s), large, whole
  • 4 oz chorizo, pork, raw
  • 2 ea masa cakes, (see recipe below)
  • 1 ea chile relleno, (see recipe below)
  • 4 oz Custom Culinary® Frozen, Ready-to-Use Hollandaise Sauce, warmed
  • 1 oz Custom Culinary® Frozen, Ready-to-Use Latin-Style Citrus Chili Sauce
  • 2 tsp cilantro, fresh, leaves, whole
  • 1 ea lime, wedge(s)

Masa Cakes

Directions

  1. Add masa, Custom Culinary® Gold Label Low Sodium Vegetable Base and oil to a stand mixer bowl.
  2. Mix on low speed and drizzle in water until a wet, sandy dough is formed.
  3. Roll dough into 1- to 2-ounce balls and press into round disks. Dough can be deep-fried, pan-fried or griddled.

Ingredients

  • 4 cups masa mix, instant, dry
  • 1/4 cup Custom Culinary® Gold Label Low Sodium Vegetable Base
  • 1/4 cup Avocado oil
  • 2 cups water, cool

Chile Relleno

Directions

  1. Preheat charcoal grill to high heat. Blister peppers on each side, completely charring them. Place charred peppers in a stainless steel bowl and cover with plastic. Let cool, as steam will help peppers peel more easily.
  2. Carefully peel peppers, making sure to keep them whole. Make a slit on the side of each pepper and remove the seeds. Stuff each pepper with 1-ounce cheese log and set aside.
  3. To make batter, place egg whites into a bowl and whisk to form stiff peaks; set aside.
  4. Mix 1 cup corn starch with seltzer water. Fold whipped egg whites into wet batter.
  5. Pre-heat deep fryer to 350°F.
  6. While fryer is heating, dust stuffed peppers in remaining corn starch. Dip each coated pepper into the batter to cover completely.
  7. Carefully submerge each pepper into the hot oil, cooking for 2 to 4 minutes or until golden-brown and crispy. Remove pepper and place onto a wire cooking rack; quickly season with salt.

Ingredients

  • 4 ea pepper(s), poblano, whole
  • 4 oz Whole Mozzarella Cheese, large 1 oz bâtonnets
  • 1 cup egg, white(s)
  • 2 cups corn starch, divided
  • 1/2 cup seltzer water
  • 1 tsp salt, kosher