Ingredients
- 1 1/2 pounds chicken tenderloins, cooked and diced
- 12 ounces chorizo, sauteed
- 12 Anaheim chiles, roasted, peeled and seeded
- 18 ounces jack cheese, grated
- 18 ounces Cheddar cheese, grated
- 12 eggs
- Flour, as needed
- Panko breadcrumbs, as needed
- Oil for frying
- Hot sauce, as needed
Preparation
Step 1
Place eggs in a shallow bowl; whisk to combine. Set aside.
Place flour and Panko breadcrumbs each in separate bowls. Set aside.
In a bowl, combine chorizo, chicken, Cheddar and jack cheeses; stir to combine. Stuff chiles with chorizo mixture. Roll each stuffed chile in flour, then dip in egg, then roll in breadcrumbs. Deep-fry each chile in 350 to 400 degree F oil for 1 1/2 minutes. Place each chile on a baking sheet, then place in a 300 degree F oven for 2 minutes. Top with hot sauce.
Heat balsamic vinegar and sugar in a saucepan over low heat; stirring occasionally cook until reduced by half.
Arrange avocado, onion and mango slices on a large plate. Add tomato wedges and sauteed shrimp. Drizzle balsamic vinegar reduction over the items. Garnish with toasted sesame seeds.
Source: Blue Adobe Mexican Grill, Phoenix, Arizona