Prepare the poblano chilis by charring the outside until the skin is evenly blistered. (this can be done on a grill, a burner, or in a broiler)
Transfer the peppers to a bowl, or container and wrap tightly to seal. Allow the peppers to steam for about 30 minutes, then peel off the skin and wipe with a paper towel to remove any char.
Make a slit down the side of the peppers and remove the seeds.
Scoop the prepared filling into the peppers and close them up well as you can. (If the peppers are overstuffed or not fully closed it is ok)
To make the batter, combine the 2 cups of Perfectly Southern Breading and 2 cups of water in a mixing bowl and whisk until smooth.
Heat a sauté pan over medium-high heat with one cup of the soy fryer oil in the bottom. Evenly coat the stuffed chilis in the batter and place into the pan of hot oil. (cook the peppers in 2 batches, so as not to over crowd the pan.) Cook the stuffed peppers until golden brown on all sides.
Spoon 2 ounces of the sauce on to the center of a plate. Place the cooked pepper in the center of the walnut sauce. Garnish with fresh oranges, pickled onions, cilantro and some of the reserved chorizo oil. Serve immediately.
1/4 cup Delancey Street Deli® pickled red onions, chopped for garnish
3 tbsp. Peak Fresh Produce® Cilantro, chopped for garnish
Cheesy Chorizo Filling
Directions
To make the filling start by cooking the chorizo in a large sauté pan over medium heat with one tablespoon of butter flavored oil.
Make sure to break up the chorizo as it cooks, so that it doesn’t form large clumps.
When the chorizo is cooked just through, pour most of the oil into a dish and transfer the cooked sausage to a mixing bowl.
Sauté the onions in the chorizo oil remaining in the pan and cook until translucent and add to the mixing bowl with the chorizo.
Fry the plantains until just browned and allow to cool.
Dice the plantains and add sausage and onions.
Add both cheeses and mix together with your hands until you have an evenly mixed filling.
Ingredients
8 oz. Ultimelt® Cheese American White E-Z Melt Loaf, grated
1 lb. Contigo® Chorizo Ground Southern
8 ea. Contigo® Sweet Fried Plantains, sliced
4 oz. Peak Fresh Produce® Onion(s), Red, small dice
1 oz. Contigo Cotija Cheese , grated
Walnut Sauce
Directions
Soak the walnuts overnight in cold water.
To make the sauce, drain the walnuts and place them in a blender.
Combine the crema, queso Fresca and 8 ounces of the water in the blender with the walnuts.
Blend until very smooth.
Use the remaining 4 ounces of water to adjust the consistency.
