Chile Relleno Benedict
Chile Relleno Benedict
Directions
- Pour water and vinegar into a saucepan and bring to a simmer.
- Once the water is at desired poaching temperature, add eggs and cook to desired specifications.
- While the eggs are poaching, cook chorizo on the griddle, warm masa cakes and fry the chile relleno.
- Remove eggs with a slotted spoon and pat try.
- 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
- Add masa, Custom Culinary® Gold Label Low Sodium Vegetable Base and oil to a stand mixer bowl.
- Mix on low speed and drizzle in water until a wet, sandy dough is formed.
- 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
- 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.
- 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.
- To make batter, place egg whites into a bowl and whisk to form stiff peaks; set aside.
- Mix 1 cup corn starch with seltzer water. Fold whipped egg whites into wet batter.
- Pre-heat deep fryer to 350°F.
- While fryer is heating, dust stuffed peppers in remaining corn starch. Dip each coated pepper into the batter to cover completely.
- 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