Hello everyone and congrats to the winners of the TD. This was my first entry and I had such a blast doing it. I am a HUGE fan of chilles rellenos, so I decided to do a play on an incredible dish. I decided to get a few pablano peppers, some anaheims as well and smoke them both, deciding later which one I would enter into the TD.
The ingredients for this dish are as follows:
Pablano Peppers (whole)
Queso Fresco
Blackbeans
Corn
Tomatoes
White Onion
Cilantro
Garlic
Jalepenos
Strawberries
Mango
Cooking Oil
So what I did is make up a blackbean-corn salsa the day before. This allowed all of the flavors to get to know each other
I basically made a pico de gallo using tomatoes, onion, garlic, jalepenos and fresh cilantro. I then added the blackbeans and corn and mixed well.
Here are the peppers after coming off of the smoker. They smoked at 225 for 45 minutes. I had some ribs on at the same time so that is why the 225 temp. I think I would have gone a little lower temp-wise and left them on there longer had I not had the ribs on.
The way I wanted to build these was to core them and then cut in half. I made a beer batter and then fried the halves until golden brown (nobody likes a soggy pepper). Once out of the fryer, I stuffed the blackbean-corn salsa into the cavity. I topped with queso fresco and then placed in the oven to melt.
And this was the final result. I just diced the strawberries and mango evenly and tossed together with a little sugar. This dish exceeded my expectations in taste and they were quickly consumed. I made a total of 8 peppers (Pablano and Anaheims) making 16 halves. I will definitely be doing this again in the future. Thanks for having a look!!
The ingredients for this dish are as follows:
Pablano Peppers (whole)
Queso Fresco
Blackbeans
Corn
Tomatoes
White Onion
Cilantro
Garlic
Jalepenos
Strawberries
Mango
Cooking Oil
So what I did is make up a blackbean-corn salsa the day before. This allowed all of the flavors to get to know each other
I basically made a pico de gallo using tomatoes, onion, garlic, jalepenos and fresh cilantro. I then added the blackbeans and corn and mixed well.
Here are the peppers after coming off of the smoker. They smoked at 225 for 45 minutes. I had some ribs on at the same time so that is why the 225 temp. I think I would have gone a little lower temp-wise and left them on there longer had I not had the ribs on.
The way I wanted to build these was to core them and then cut in half. I made a beer batter and then fried the halves until golden brown (nobody likes a soggy pepper). Once out of the fryer, I stuffed the blackbean-corn salsa into the cavity. I topped with queso fresco and then placed in the oven to melt.
And this was the final result. I just diced the strawberries and mango evenly and tossed together with a little sugar. This dish exceeded my expectations in taste and they were quickly consumed. I made a total of 8 peppers (Pablano and Anaheims) making 16 halves. I will definitely be doing this again in the future. Thanks for having a look!!
