Chorizo Stuffed Chiles With Cilantro Lime Sour Cream
WHAT YOU NEED
- For the Tempura Batter:
- 1 cup rice flour
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 2 cups soda water (ice cold)
- 1 large egg
- For the Chorizo Stuffed Chiles with Cilantro Lime Sour Cream:
- 8 Anaheim chiles
- 2 teaspoons vegetable oil
- 1 lb. Cacique® Pork Chorizo
- ½ white onion, diced
- 2 garlic cloves, minced
- 8 oz. shredded Cacique® Queso Quesadilla
- 1 cup rice flour
- Tempura batter (recipe above)
- 2-3 quarts vegetable oil
- 2 cups Cacique® Cilantro Lime Sour Cream
HOW TO MAKE IT
- For the Tempura Batter: Sift all of the dry ingredients into a mixing bowl. Beat the egg in a separate bowl and add the cold soda water. Gently whisk the wet mix into the dry mixture until fully incorporated and not lumpy. Be careful not to over mix. Keep cold until ready to use.
- For the Chorizo Stuffed Chiles with Cilantro Lime Sour Cream: In a large skillet, sauté the onion and garlic in oil over medium heat, stirring occasionally until onion is softened, about 3-5 minutes. Add the Cacique® Pork Chorizo and turn the heat up to medium-high. Cook the chorizo for about 5 minutes or until fully cooked, breaking it up with a wooden spoon so it cooks evenly and isn’t too chunky. Strain off the excess rendered chorizo fat and discard. Let the chorizo, onion and garlic mixture cool completely.
- Char the flesh of the peppers under a broiler or on a grill, turning frequently, until the skins are blistered all over. Be careful not to overcook and burn through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the sides of each pepper, keeping the stems and tip intact. Carefully remove seeds and inner membranes, but do not rinse with water.
- Once the chorizo mixture has cooled, add the Cacique® Shredded Queso Quesadilla and thoroughly mix together in a large bowl. Stuff each chile with about 2 ounces of the cheese and chorizo stuffing, depending on the size of the individual chile. You want to generously fill them but be sure to leave enough room to close the chile back up. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. This can be done up to 1 day ahead of time and kept in the refrigerator.
- Preheat the fryer oil to 350 degrees. Stir the tempura batter. Dredge each chile with the rice flour, gently shaking off any excess flour, and then completely submerge in the tempura batter. The chile should be completely coated in a thin layer of the batter.
- Carefully place the chiles one at a time into the hot oil and fry until golden brown and crispy, about 4 minutes each. Turn them over if necessary to make sure all sides are evenly cooked. Remove the fried chiles from the hot oil with a slotted spoon or gently with a pair of tongs and rest on a paper towel lined plate to absorb any excess oil. Season immediately with salt.
- Serve the crispy stuffed chiles alongside a small bowl of the Cacique® Cilantro Lime Sour Cream for dipping.