Chile Relleno


2  Poblano Peppers

3.5 oz Bravado Spice Jalapeño & Green Apple Hot Sauce

2/3 c Shredded Chihuahua cheese

2 Eggs 

- Flour for dredging

- Vegetable oil for frying 

- Salt & Pepper to taste


1.  Place the poblano chiles directly over an open flame or brush with oil and roast until the skin blackens and blisters.

2. Immediately put the chiles in a sealed plastic bag to sweat. After a few minutes, remove the peppers from the bag and remove the blistered waxy skin.

3. Separate two eggs into whites and yolks. In a mixing bowl, beat the egg whites until stiff peaks form. Then gently fold the yolks back into the mixture and set aside. 

4. Slice the chiles down one side and remove the seeds. Then fill the chiles with the shredded chihuahua cheese. 

5. Lightly dredge the stuffed chiles in flour and then coat generously with the egg batter and gently place in a skillet with 3/4 of an inch of 350°F oil to fry. Fry for 3-5 minutes a side and serve immediately.