Chile Relleno
By Chef David Dennis 2 lb Cream cheese 3 lb Chicken – shredded 8 oz Green onions – chopped 2 # Mozzarella cheese 2 T Salt Mix above ingredients together. Poblano chilies Flour Egg wash Tortilla chips – multi-colored To Stuff: Place poblano chilies in fryer basket with a basket on top to keep chilies below oil. Cook for 2 minutes. Remove and place in a bowl with plastic covering it for 5 minutes. Peel chilies and cut a slice in the side. Remove core and stuff. Close chili and place in freezer. Once firm, bread chilies with flour, then egg wash, and then multi-colored crushed tortilla chips.
