Scrapple Rellenos

Recipe by Eric Hollandsworth, CIA Student
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Servings 4
Prep
Time
60min
Gluten
Free
no
Ingredients
  • All-Purpose flour, reserve 1/2 cup
  • Baking powder
  • Salt
  • Beer, Hefeweizen
  • Eggs, divided
  • Extra virgin olive oil
  • White onion, minced
  • Garlic cloves, minced
  • Jones Dairy Farm Scrapple, fully cooked and crumbled
  • Pepper Jack cheese, grated
  • White onion, minced
  • Garlic cloves, minced
  • Extra virgin olive oil
  • Tomatoes, canned, crushed
  • Chicken stock
  • Salt
  • Black pepper
  • Oregano, dried
  • Poblano peppers, charred, peeled
  • Corn oil, for frying
Directions

For the batter, in medium mixing bowl, combine 1 1/2 cups of flour, baking powder, 1/2 teaspoon salt, and beer with egg yolks.


In a separate bowl whisk egg whites until medium soft peaks are formed. Gently fold in yolk mixture with egg whites. Cover and refrigerate batter for 1 hour.


Heat olive oil in a medium sauté pan. Cook garlic and onion until tender.


Fold in crumbled scrapple, shredded cheese and allow mixture to cool. Reserve for filling.


Cut the length of each poblano pepper and remove the seeds and stems. Stuff each pepper with scrapple filling and close with a toothpick.


For the sauce, heat 2 tbsp of olive oil in a medium sauce pan. Cook onion and garlic until tender.


Add tomatoes, chicken stock, and seasonings to pan. Bring to gentle simmer, cover and simmer for 30 minutes. In a medium sauce pan, fill halfway with frying oil. Heat oil to 375º F.


Dredge chilies in reserve flour and dip into batter. Fry peppers in oil until golden brown. Remove peppers from oil and place on paper towels and season with salt.


On an individual plate place 1/4 cup of tomato sauce in middle of plate and top with two fried poblano peppers. Enjoy!


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Servings 4
Prep
Time
60min
Gluten
Free
no

Ingredients:

  • All-Purpose flour, reserve 1/2 cup
  • Baking powder
  • Salt
  • Beer, Hefeweizen
  • Eggs, divided
  • Extra virgin olive oil
  • White onion, minced
  • Garlic cloves, minced
  • Jones Dairy Farm Scrapple, fully cooked and crumbled
  • Pepper Jack cheese, grated
  • White onion, minced
  • Garlic cloves, minced
  • Extra virgin olive oil
  • Tomatoes, canned, crushed
  • Chicken stock
  • Salt
  • Black pepper
  • Oregano, dried
  • Poblano peppers, charred, peeled
  • Corn oil, for frying

Volume

  • 2 cups
  • 1 tsp
  • 1 tsp
  • 10 oz
  • 4 each
  • 3 tbsp
  • 0.5 cups
  • 2 each
  • 16 oz
  • 0.5 cups
  • 1 each
  • 2 each
  • 2 tbsp
  • 3 cups
  • 3 cups
  • 1 tbsp
  • 1 tbsp
  • 1 tbsp
  • 8 each
  • 2 quarts

Weight


Directions:

For the batter, in medium mixing bowl, combine 1 1/2 cups of flour, baking powder, 1/2 teaspoon salt, and beer with egg yolks.


In a separate bowl whisk egg whites until medium soft peaks are formed. Gently fold in yolk mixture with egg whites. Cover and refrigerate batter for 1 hour.


Heat olive oil in a medium sauté pan. Cook garlic and onion until tender.


Fold in crumbled scrapple, shredded cheese and allow mixture to cool. Reserve for filling.


Cut the length of each poblano pepper and remove the seeds and stems. Stuff each pepper with scrapple filling and close with a toothpick.


For the sauce, heat 2 tbsp of olive oil in a medium sauce pan. Cook onion and garlic until tender.


Add tomatoes, chicken stock, and seasonings to pan. Bring to gentle simmer, cover and simmer for 30 minutes. In a medium sauce pan, fill halfway with frying oil. Heat oil to 375º F.


Dredge chilies in reserve flour and dip into batter. Fry peppers in oil until golden brown. Remove peppers from oil and place on paper towels and season with salt.


On an individual plate place 1/4 cup of tomato sauce in middle of plate and top with two fried poblano peppers. Enjoy!