Three Cheese Chile Relleno with Pico de Gallo

By Booper-2

Ingredients

• (THREE CHEESE CHILE RILLENO)
• 2 tablespoons (30 mL) shallots, finely chopped
• 6 jalapenos
• 4 slices bacon, cooked and finely chopped
• 1/4 cup (60 mL) 3-year-old Canadian Cheddar, grated
• 1/4 cup (60 mL) Canadian Mozzarella, grated
• 2 tablespoons (30 mL) Canadian ricotta
• 1/4 cup (60 mL) flour
• 1 egg, beaten
• 1 cup (250 mL) breadcrumbs
• 2 cups (500 mL) oil for frying, plus 1 teaspoon (5 mL)
• (PICO DE GALLO)
• 1 tablespoon (15 mL) shallots, finely chopped
• 1 tablespoon jalapeno, finely chopped
• 1 tomato, finely chopped
• 1 tablespoon (15 mL) lime juice
• salt, to taste

Preparation

Step 1

Directions
(THREE CHEESE CHILE RILLENO)
1. In a frying pan, heat 1 tsp (5mL) oil, add shallots and sauté until soft, about 5 mins. Set aside to cool.

2. Cut lengthwise slit in top of each jalapeño; scrape out seeds and veins. Combine the shallots with the bacon and cheeses; spoon into jalapeños.

3. Roll jalapeños in flour; dip in egg, then roll in breadcrumbs to evenly coat. Place in single layer in shallow pan. Refrigerate 15 min.

4. Heat oil in medium saucepan to 375ºF. Add jalapeños, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm with Pico di Gallo.
(PICO DE GALLO)
1. Combine all ingredients in a bowl. Serve with Three Cheese Chile Rilleno.