Goat Cheese & Chorizo Rellanos

This recipe is a sort of adaptation from some amazing food I had in a restaurant in St. Louis, MO called Milagro Modern Mexican... if you get a chance, GO! Anyway, I must warn you the sauce is kind of hot, so if you are not very good with heat, you might want to substitute for a tomatillo sauce or maybe queso. I hope you like this one as much as I do.

Prep Time: 15 minutes
Cook Time: 25-30 minutes





Ingredients:
1-link of fresh chorizo (about 8-10")
5- small white mushrooms
6- poblano peppers
1/2-3/4 cup high quality goat cheese
1- can adobo chipotle chili (remove the chipotle peppers or its crazy hot, unless you like it that way)
1- avocado diced
1- can tomato sauce
1- cup flour
4- eggs
Salt
Fryer or pot with 1" oil heated

1) Turn the oven on broiler, and arrange the poblanos on a cookie sheet.
2) Put poblanos in the oven and leave them in there until you see the skin blister and begin to turn black, flip them so that both sides look the same.
3) Remove poblanos from oven allow to cool then carefully remove all the skin. Slice from top to bottom down the pepper careful not to pierce the other side and remove all the seeds. Set aside.
4) In a skillet combine the chorizo (removed from the casing) and the mushrooms, finely diced.
5) When chorizo is thoroughly cooked, remove from heat. In a bowl combine chorizo and goat cheese, mix well.
6) Put a cup of flour on a plate and set aside.
7) In small sauce pan combine adobo minus peppers and tomato sauce, allow to simmer on low.
8) In a bowl whip egg whites until stiff, carefully fold in scrambled yolks and a pinch of salt. Should resemble a meringue but yellow.
9) Quickly fill poblanos with chorizo mixture and make sure they are fully closed, cover in flour, and thoroughly coat in egg mixture.
10) 1-2 at a time place poblanos into your heated oil (to test if it is ready toss a dollop of egg mixture in and it should sizzle and begin browning but not burn).
11) When all the poblanos are done, coat with your sauce that has been simmering and diced avocado. Enjoy!


Again, like a dork, not knowing I was going to do this blog I forgot to take a picture. Photo from http://www.restlesschipotle.com/2011/10/easy-chiles-rellenos (No copyright infringement intended.)