Sweet Corn and Pepper Chili Rellenos with Sidewinders™ Fries

Name: Sweet Corn and Pepper Chili Rellenos with Sidewinders™ Fries
Yield: 10
Ingredients: Simplot RoastWorks®: RTE Flame-Roasted Sweet Corn & Peppers Blend 2.5 lbs. 1 bag; Poblano pepper, large, broiled and peeled 10 each; Monterey Jack cheese 2 each; Eggs, large (yolks and whites separated) 5 each; All-purpose flour 3/4 cups; Salt 1 tsp.; Enchilada sauce, prepared, warm 3 cups; Simplot SIDEWINDERS™ Fries: Junior Cut Clear Coated SIDEWINDERS™ Fries 4.5 lbs. 1 bag

save

Yield: 10 Servings

Yield: 10 Servings

A unique dish featuring poblano peppers stuffed with a delicious sweet corn and pepper blend and Jack cheese. Lightly breaded and fried to golden perfection. Serve with SIDEWINDERS™ fries and some enchilada sauce for dipping.

Ingredient	Weight	Measure
Simplot RoastWorks®: RTE Flame-Roasted Sweet Corn & Peppers Blend	2.5 lbs.	1 bag
Poblano pepper, large, broiled and peeled		10 each
Monterey Jack cheese		2 each
Eggs, large (yolks and whites separated)		5 each
All-purpose flour		3/4 cups
Salt		1 tsp.
Enchilada sauce, prepared, warm		3 cups
Simplot SIDEWINDERS™ Fries: Junior Cut Clear Coated SIDEWINDERS™ Fries	4.5 lbs.	1 bag

Preparation Instructions:

Step 1

Thaw corn and pepper blend according to package instructions.

Step 2

Fill each prepared poblano with corn and pepper blend and cheese, set aside. Whip the egg whites to stiff peaks and then slowly blend in the egg yolks. Combine flour and salt in a separate bowl and stir to combine.

Step 3

Coat the filled peppers with flour mixture. Dip each pepper into the egg mixture and fry in deep fryer until golden brown.

Step 4

Prepare SIDEWINDERS™ according to package instructions.

Step 5

For each serving, arrange chili rellenos and SIDEWINDERS™ on dish and serve with enchilada sauce on the side.