For Rellenos:
4 New Mexico Green Chiles (Roasted and Peeled, Stem on)
4 1/2x1/2in Asiago Cheese Slices (3/4 Length of chile)
3 Eggs
3/4 cup Flour
3/4 cup Planko Bread Crumbs
1/2 cup Pecans Finely Chopped
1/4 cup Dried Parsley
dash salt
dash pepper
For Salsa
1 Unripe Mango 1/2 inch Cubed
3 Tablespoons Sugar
1 Jalepeno Pepper De-seeded and Minced
1/3 cup Finely Chopped Onion
1/3 cup Chopped Fresh Cilantro
1/3 cup Olive Oil
1 Lime Juiced
4 Tablespoons White Wine Vinegar
For Rellenos
Set your Fryer to 350 degrees.
Roast and peel green chiles. Be sure that the stem stays on. It serves as a dipping handle.
Cut a slit just below stem and insert the cheese slices into chiles.
Mix your three eggs into a small bowl, for dipping chiles.
Mix Planko bread crumbs, pecans, and parsley into a its own small bowl.
Finally mix flour, salt and pepper into its own dipping bowl.
Dip each chile in the egg mixture, then flour, back into egg mixture, and finally into Planko mixture.
Ensure that each coating covers all the way to the base of the chile stems.
Place your chiles into fryer until golden brown.
Remove from fryer and allow to drain on papertowels.
For Salsa
Mix all ingredients into bowl. Allow at least 30 minutes for flavors to marinate.
Plating
Criss-cross chiles on southwestern tile and top with mango salsa.
2 Servings