Crisp Catering Recipes
Chili Rellano w/ Cranberry Chipotle Cream
Chili Rellano
- 7 Canned Anaheim Chilies – drain & pat dry
- 2 Cups Seasoned Flour
- 11 oz Minced Turkey
- 5 oz Chopped Almonds
- 3 oz Raisins
- ¼ tsp Cinnamon
- ¼ tsp Black Pepper
- ¼ tsp Salt
- 1 ½ cup Grated Pepper Jack Cheese
- ½ cup Grated Cheddar Cheese
- 3 Green Onions Diced
- ¼ tsp Hot Sauce
- Mix all ingredients except chilies and seasoned flour in a bowl.
- Stuff some mixture in chili to fill it up.
- Dredge chili in flour and set aside.
- Heat 3 cups of vegetable oil to 375degrees.
Batter
- 6 egg yolks (save whites for next step)
- 1 tablespoon flour
- pinch of salt
- Mix together in bowl and set aside.
- Beat egg whites to stiff peaks.
- Fold in yolk mixture to egg whites.
- Dip dredged chili into batter.
- Place chili into hot oil and fry for 3 minutes (golden brown) and remove and drain. Do not crowd oil.
Cranberry Chipotle Cream
- ½ cup cranberry sauce
- ¾ cup sour cream
- ¼ teaspoon salt
- ¼ teaspoon chipotle adobo sauce (more if you want additional heat)
- Whisk together.
- Serve with chili rellano.
Recipe Courtesy:
Joe Thompson
Crisp Catering
www.crispcatering.com
(916) 55-CRISP (552-7477)
