Cooking with Chef Juan Romo

Chef Juan Romo, Jr. stopped by FOX 2 today and made his famous Chile Rellenos.

Watch video above to prepare. Also, below are the directions and recipe:

Chile rellenos: Pour one cup of cheese in a small bowl and set aside. Using a paring knife, make a slit across the top of a chile just below the stem, leaving the stem intact. Starting from the middle of the slit, slice lengthwise down to the tip of the pepper (cut through only one layer). Open the chile like a book and pull out the seeds and inner membranes. You may need to use a paring knife to loosen the top of the seedpod. Stuff the chile with the cheese. 

Fill the chile with the cheese. Fold in the sides to cover the filling, then thread 2 toothpicks across the seam to form an X. You will probably need to make a second toothpick X to secure each chile so the filling doesn't leak out when you fry. Heat about 1 inch vegetable oil in a deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees F. Heat sauce in small saucepan.  Coat the stuffed chiles with the flour / egg mixture. Fry: Add the chile to the hot oil; fry, flipping once with tongs, until golden, 1 to 2 minutes per side. Drain on paper towels. 

Arrange the chiles on a serving platter, spoon the sauce on top and serve.
•    One Chile Poblano 
•    A cup of mozzarella cheese 
•    5 eggs
•    A cup of flour 
•    A Cup of Chile Reyeno Salsa (tomatillo based non-spicy)