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Yellow Corn Crusted Chile Relleno with Crushed Chickpeas & Morel Mushroom Sauce

Serves: 4

Morel Mushroom Sauce
3 tablespoons olive oil
1 pound fresh morels, coarsely chopped
1 large shallot, finely diced
2 cloves garlic finely diced
½ cup balsamic vinegar
1 cup vegetable stock or water
Salt and freshly ground black pepper
2 teaspoons chopped fresh thyme leaves
2 tablespoons chopped fresh cilantro

1. Heat oil in a large sauté pan over high heat until almost smoking. Add the morels, shallots and garlic and cook until the mushrooms are golden brown, stirring occasionally. 
2. Add the vinegar to deglaze the pan, and cook until reduced by half. Add the stock and cook until the mixture is slightly thickened and the mushrooms are soft. Season with salt and pepper and stir in the thyme and cilantro. 


Dark Beer Batter:
1 bottle dark beer (1 ½ cups)
3 large eggs
2 tablespoons AP flour
Salt and freshly ground black pepper 
Whisk all ingredients together in a large bowl.
Filling:
1 cup canned chickpeas, rinsed and drained
¾ cup crumbled goat cheese
1 ¼ cups grated Monterey Jack cheese
¼ cup finely chopped cilantro
Salt and freshly ground pepper
4 poblano peppers, roasted, seeded and carefully peeled
½ cup flour
1 ½ cups white or yellow cornmeal
4 cups peanut oil 
1. Place chickpeas in a medium bowl and crush them with a fork into a chunky puree.
2. Gently fold the cheese and cilantro into the chickpea mixture and season with salt and pepper. Divide the filling among the pepper, compressing it into the shape of the pepper (the roasted pepper is very delicate and may begin to tear but will be fine). 
3. Place the flour onto a plate and season with salt and pepper. Dredge the pepper completely in the flour and tap off any excess. Dip the peppers into the beer batter and allow excess to drain off. Place the cornmeal on a plate and season with salt and pepper and dredge the pepper in the cornmeal.
3. In a large frying pan, heat the oil to 370 degrees F. Fry the peppers in batches, turning until lightly brown, about 4 minutes. Drain on paper towels. Place a relleno in the center of a large plate. 


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