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Three Cheese Chile Relleno with Pico de Gallo

Three Cheese Chile Relleno with Pico de Gallo
Prep Time
30 min
Cook Time
15 min

Looking for a little spice? This Top Chef Canada-inspired recipe has got it. Featuring Canadian Cheddar, Mozzarella and Ricotta Cheese. Try it tonight! Brought to you by Dairy Famers of Canada.

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ingredients

Three Cheese Chile Rilleno

2
Tbsp (30 mL) shallots, finely chopped
6
jalapenos
4
slices bacon, cooked and finely chopped
¼
cup (60 mL) 3-year-old Canadian Cheddar, grated
¼
cup (60 mL) Canadian Mozzarella, grated
2
Tbsp (30 mL) Canadian ricotta
¼
cup (60 mL) flour
1
egg, beaten
1
cup (250 mL) breadcrumbs
2
cup (500 mL) oil for frying, plus 1 teaspoon (5 mL)

Pico de Gallo

1
Tbsp (15 mL) shallots, finely chopped
1
Tbsp jalapeno, finely chopped
1
tomato, finely chopped
1
Tbsp (15 mL) lime juice
salt, to taste
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directions

Step 1

In a frying pan, heat 1 tsp (5mL) oil, add shallots and sauté until soft, about 5 mins. Set aside to cool.

Step 2

Cut lengthwise slit in top of each jalapeño; scrape out seeds and veins. Combine the shallots with the bacon and cheeses; spoon into jalapeños.

Step 3

Roll jalapeños in flour; dip in egg, then roll in breadcrumbs to evenly coat. Place in single layer in shallow pan. Refrigerate 15 min.

Step 4

Heat oil in medium saucepan to 375ºF. Add jalapeños, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm with Pico di Gallo.

Step 5

Combine all ingredients in a bowl. Serve with Three Cheese Chile Rilleno.

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