THE FIRE-STUNG POD-SCORCH
(Our Play on Chile Rellenos - Shortcut)
Ingredients: 4 Large Poblano peppers (whole), 200g Monterey Jack cheese (strips), 1 small onion (minced), 400g Tomato passata, 1 tsp Chili flakes, 1 tsp Garlic powder...
Ingredients
- 4 Large Poblano peppers (whole)
- 200g Monterey Jack cheese (strips)
- 1 small onion (minced)
- 400g Tomato passata
- 1 tsp Chili flakes
- 1 tsp Garlic powder
Cooking Method
- The Scorch Grill peppers until the skin is blackened and blistered; peel off the skin.
- The Build Make a slit in each pepper; stuff with cheese strips.
- The Bloom Fry onion and spices with a 20ml splash of water; add passata and simmer for 5 minutes.
- The Marriage Place stuffed peppers in the tomato silk; cover and simmer for 3 minutes until cheese is molten.
- The Final Flourish Top with raw fresh coriander and a dollop of sour cream.