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Serves 4
Ingredients
For the Relleno
Pasilla Peppers, Large 4 Ea
Oil 2 Tbl
Coat the peppers with oil and roast in a 500 degree oven for 15 minutes until the skins blister.
Place them in a ziplock bag and allow to sweat, this helps to remove the skins. Peel the skins off the best you can while
not tearing the pepper. Reserve for later.
Molokai Sweet Potato, peeled diced 3/8” 1 large
Yukon Gold Potato, peeled diced 3/8” 1 large
Crab, claw meat or your preference 6 Oz
Cheddar Jack Blend, shredded 4 oz
Green onions, sliced fine 3 ea
Salt & Pepper To taste
Tempura batter 1 Qt
Flour 2 cup
Canola Oil 2 Quart
In salted water boil both of the potatoes separately to prevent the colors bleeding, be sure to cool them off when they
are still slightly al dente so they do not become mashed potatoes. In a bowl mix the potatoes, crab, cheese and onions,
season lightly to taste. To fill the relleno place a small cut in on side of the pepper and stuff ¾ cup of the filling into
each pepper. Be sure to push the filling in all the way and squeeze the pepper to close the opening. Coat the filled
pepper with flour and set aside. You can use a favorite tempura recipe or buy the mix at the store. Either way, you
want to be sure the oil is at 350 in a high wall
sauce pot about 3” deep so when you place the pepper in it will cook all the way around. Fry for a minute and a half or