Thai Chile Rellenos
Ever have an idea where you can’t believe you didn’t think of it sooner? Enter our recipe for Thai Chile Rellenos (aka stuffed peppers).
4 large Poblano peppers, aka chiles
2 tbsp finely chopped coriander root
1 tbsp finely chopped garlic
½ tbsp finely chopped ginger
1 small shiitake mushroom, minced
½ lb. ground pork (or minced tofu)
1-1/2 tbsp fish sauce or soy sauce
1/8 tsp ground pepper
2 oz. bean thread noodles
Egg wash: 2 raw eggs, scrambled in a bowl
fine corn seasoned with a pinch of salt
Corn oil for frying
Bad Karma Sauce® peanut dipping sauce
2 tbsp Bad Karma Sauce®
2 tbsp peanut butter
1 tbsp soy sauce
1 tbsp water
1 tsp lime juice
Dash of butternut squash seed oil (or sesame oil)
Cut small slits on the sides of the Poblano peppers/chiles. Fully char the skin of the chiles under high broil or on an uncovered flame. Place chiles in a covered bowl for at least 10 minutes to help loosen skins. Scrape off skin and carefully remove seeds through the slit in the chile.
Meanwhile, soak the bean thread noodles in 1 cup hot water for 5 minutes and drain. Chop into 2-inch pieces.
Combine all ingredients for dipping sauce and set aside.
Combine all ingredients for filling. Carefully stuff chiles with filling through the slit in the side of the chiles.
Heat at least ½ inch deep corn oil in a skillet to medium high heat. Dip chiles in egg wash and corn flour to uniformly coat.
Carefully place chiles in hot oil without crowding. Fry for about 5 minutes per side or until chiles are golden brown. Check to see that internal temperature is at least 165 F. If chiles brown before you reach the internal temperature, simply transfer chiles to a 300 F oven for 10-15 minutes and they will finish cooking without scorching the corn meal.
Serve rellenos hot with dipping sauce, sliced cucumbers, and steamed rice.
This recipe can also be adapted as an appetizer with jalapeños, habaneros, or other small chiles.