dessert chile rellenos?

Although it sounds intriguing, my immediate first reaction is that the name is likely a turn-off. Most people associate chili rellenos with hot food. So, while the taste might be appealing as a dessert, only the most adventursome are likely to order it under that name.

 

Second reaction: Wouldn't this work better with a sweet pepper? Or perhaps a frying pepper? If you want the slight zing the poblano brings you could always incorporate some hot chili into the filling.

 

Otherwise it sounds like a winner.

Interesting thouught!  Give it a try... I await your report of results!

 

Personally, I keep getting stuck at the thought of trying to tame a poblano into a dessert.  Could be difficult.  I'd be more oriented toward replacing the poblano with a fig if attempting a sweet relleno.

 

For other sauce considerations, perhaps sweetening a Nogada sauce and compliment that with pomegranate and/or walnuts... or use a loose Cajeta complimented with cacao nibs.

I am liking the idea so far. Very intriguing and creativity provoking. Why not a simple batter and then into crushed almonds before frying? Going to have to spend some more time percolating this one. Thanks for the spark!

i dont think i'd use a poblano....overpowering flavour...........i do think the idea is good though. here's a thought:

use an ancho chile (dry), toast it slightly, then open it carefully so as not to break it n deseed it. make a syrup with piloncillo or moscovado sugar, water and a little bit of vinegar and when boiling, drop it onto the chiles and let them soften. if the chiles were too dry and you could not deseed them without breaking them, do it now and proceed with your recipe as planned. 

what do u think.............

happy cooking and do let us know how it works.......

Chile Relleno doesn't usually have crunch factor. While fried, the whipped egg white batter doesn't really crisp and the sauce kills any remaining crispness. i wouldn't worry about crunch in a dessert version as i don't think it's true to the concept.

 

I'd lean towards a cream cheese and chocolate filling. Chocolate and chili being the Aztec combination. I'd probably go with a smaller hotter pepper. Serve three of them in a berry sauce.  Which is practically a description of a dessert popper as I look at it again.

It's not that there is a dessert popper, but the classic jalapeno popper, I just dessertized in my earlier post. I wouldn't go with a jalapeno though.

How about a roasted poblano chile relleno with a vanilla bean and grilled sweet corn ricotta filling, battered and rolled in crushed pistachios, deep fried and topped with a bing cherry and cardamom sauce?

roast the poblano, 86 the batter, pipe the same filling in, use a little simple syrup or glaze to adhere the pistachios, serve with a blackberry sauce

roast poblano, pipe with a toasted pepita and candied orange peel ricotta filling, wrap in puff pastry, brown in oven serve with a sweet chocolate mole

joey,

 

something in a fluted glass ? In layers ?  all those flavors are there.....i don't know....crushed pineapple...grilled pineapple, use a crepe ? A tuile ?  your citrus idea is spot on with the choc. and ricotta and chopped dry fruits...i have never served a chile rellenos this way before in a dessert, interesting concept.

raspberry coulis would make for great color ...joey , you have a great mind.

think I would have to go with a sweet bloomed ancho filled with choco, ricotta etc. and use a beignet batter to fry. haven't thought past that.

I know it's been a few months since your initial post, but I just wanted to share that I have eaten a dessert chili relleno, and it was wonderful!  It was filled with a dark chocolate that gushed chocolate when cut open!  It was one of the most amazing desserts I have ever eaten.  And it was made the traditional way, battered and fried.  The sauce on top was also chocolate.  This was served at a Mexican restaurant in Denver.  Amazing!

Yes, I did have this recently - maybe a few months ago - at a place on Colfax Ave. called Mezcal.  It was on the menu as both an appetizer and a dessert.Not sure why it was an appetizer. And it was maybe $6 or so.  Not exactly sure about the price. I just looked online at their menu, and it wasn't on there.  Maybe it's something they only prepare occasionally.   It would make sense that it might have been frozen before being fried.  I didn't think about that.  It was definitely hot, though, and the chocolate just gushed out when it was cut open!  I'm not sure about the batter.  It didn't seem very eggy.  It seemed to be what you would normally find on a chili relleno, not necessarily sweet.  I would assume the pepper was a poblano, although I'm not a pepper expert.  Good luck and let me know if you are successful with this tasty treat!  My mouth is watering just thinking about it!

 

Jaynette