Photo and Recipe courtesy of <a href='http://www.eatwisconsincheese.com/' target='_blank'>Wisconsin Milk Marketing Board, Inc.</a>
Yield: 12 servings
each medium Anaheim peppers
c. olive oil
ounces (6 c.) ricotta cheese
ounces (about 5-3/4 c.) brie cheese, in 1/4" dice
ounces (2 c.) mozzarella or monterey jack cheese, grated
ounces (2 c.) Asiago cheese, finely grated
c. cilantro, chopped
cups smoked chicken, julienned
Salt to taste
Black pepper to taste
Tabasco™ sauce to taste
cups all-purpose flour
Pinch of baking powder
raw tomatillos, skin husks removed and roughly chopped
raw poblano chile pepper, roughly chopped
bunch fresh cilantro
tablespoons lime juice
Salt to taste
Pepper to taste
Oil for deep frying
ounces (1 c.) Asiago cheese, grated
Toss Anaheim peppers in oil. Broil, turning occasionally, until blistered. Place in stainless steel bowl, cover tightly with plastic wrap and cool until cool enough to handle.
Peel the peppers. Cut a slit down the length of the peppers. Carefully remove the seeds and vein. Set aside.
Whisk eggs and 2 eggs yolks until foamy. Add ricotta cheese and mix thoroughly. With a rubber spatula, fold in the brie cheese. Fold in the remaining filling ingredients, mixing thoroughly. Chill until very cold.
Combine flour, baking powder and salt in a mixing bowl. In another bowl, combine egg yolks and beer. Add to dry ingredients and stir gently to combine.
Whip egg whites to medium peak. Fold in to batter mixture. Let rest one hour.
Place all ingredients in a blender and blend until smooth. Set aside.
Fill each pepper with cheese filling. Pour batter into flat container.
Heat oil in a deep fryer to 350º F.
Dip each pepper in the batter, turning to coat completely. Drop peppers a few at a time into hot oil and deep fry for 4 to 6 minutes. Drain on paper towels.
Pour 2 ounces sauce on each of 12 serving plates. Place two peppers on sauce. Garnish with cilantro sprigs and Asiago cheese.
Click here to read our Direct Supply Chain Disclosure