Recipe courtesy of Bobby Flay
Episode: Chile Rellenos
Total:
2 hr 15 min
Active:
1 hr
Yield:
4 servings
Level:
Advanced
Total:
2 hr 15 min
Active:
1 hr
Yield:
4 servings
Level:
Advanced

Ingredients

Eggplant filling:
Red Pepper Sauce:
Balsamic Reduction:
Dark Beer Batter:

Directions

Watch how to make this recipe.

For the eggplant filling:

Preheat the oven to 425 degrees F.

Toss the eggplant with the olive oil and season with salt and pepper and place onto a baking sheet. Place the baking sheet into the oven and roast for 10 minutes.

Remove the baking sheet from the oven and toss with the garlic and oregano and place back into the oven for another 10 minutes, until the eggplant is lightly golden brown and soft. Remove from the oven, add the parsley and gently toss to combine. Let cool slightly.

Place the eggplant into a bowl and toss with the cheeses. Set aside.

For the red pepper sauce:

Combine the ingredients in a blender and blend until smooth. Set aside.

For the balsamic reduction:

Bring the vinegar to a boil in a small nonreactive saucepan and cook until thickened and reduced to about 3/4 cup. Stir in the honey and set aside.

For the dark beer batter:

Whisk all ingredients together in a large bowl. Set aside.

For the poblanos:

Divide the eggplant filling among the peppers, compressing it into the shape of the pepper (the roasted pepper is very delicate and may begin to tear, but it will be fine).

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.

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. Spoon some of the sauce in the middle of the plate. Place a relleno on top of the sauce and drizzle the relleno with some of the balsamic reduction. Garnish with parsley.

IDEAS YOU'LL LOVE

Mini Eggplant Parmesan

Recipe courtesy of Giada De Laurentiis

Hot Corn Chile Dip

Recipe courtesy of Ree Drummond

Eggplant and Sausage Pasta Salad

Recipe courtesy of Nancy Fuller

Bacon and Green Chile Cornbread

Recipe courtesy of Sunny Anderson

Eggplant Gratin

Recipe courtesy of Ina Garten

Corn and Green Chile Chowder

Red Chile Short Rib Tacos

Recipe courtesy of Bobby Flay

Black Bean, Lentil and Eggplant Chili

Recipe courtesy of Taylor Cook|James Seppi

Orecchiette with Shrimp, Pancetta and Fresno Chiles

Recipe courtesy of Geoffrey Zakarian

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking