Chile Rellenos THP
Poblanos, roasted and peeled.
In a bowl mix together cooked yellow rice (cook the rice with saffron and your favorite dry spices), black beans, raisins, ricotta salata cheese, toasted pinenuts, chopped fresh jalapenos, dry spices, and enchilada sauce.
Stuff the peppers with the mixture.
For the batter, one egg and 1 tbsp. flour for each pepper. Dip the peppers in the batter and shallow fry them in hot oil, cooking until golden brown on each side.
Serve on a plate and pour some of the extra enchilada sauce over the top.
Poblanos, roasted and peeled.
In a bowl mix together cooked yellow rice (cook the rice with saffron and your favorite dry spices), black beans, raisins, ricotta salata cheese, toasted pinenuts, chopped fresh jalapenos, dry spices, and enchilada sauce.
Stuff the peppers with the mixture.
For the batter, one egg and 1 tbsp. flour for each pepper. Dip the peppers in the batter and shallow fry them in hot oil, cooking until golden brown on each side.
Serve on a plate and pour some of the extra enchilada sauce over the top.