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dessert chile rellenos?

post #1 of 20
Thread Starter 

so, i'm toying with an idea i have for a dessert style chile rellenos...this is what i have so far.....would love to hear comments, suggestions or even if it would be something that you would order in a restaurant......here we go.....

roasted poblano, peeled of course...filling would be a sweet ricotta one with dried fruit (apricots, golden raisins, fig bits,nuts, orange and lemon zest)  bittersweet chocolate bits, really more of a cannoli filling...sauces on the plate would be raspberry on one side, mango on the other...the poblano goes atop in the middle...guess what i am trying to fit in is some sort of crunch factor..like maybe the chile could be fried in a sweet batter,or simply just some sort of galetas or biscotti crumbled on top...i'm trying to keep this simple, if i can.......whaddaya think? thanks all.....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #2 of 20

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.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #3 of 20

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.

post #4 of 20

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!

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #5 of 20

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.......

post #6 of 20

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.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #7 of 20
Thread Starter 
Quote:
Originally Posted by cheflayne View Post

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!

perhaps making the batter with a nut flour like almond?...here's an out there addition.. then rolling it in say,crushed rice krispies...i want the ying and yang of heat from the poblano and sweetness of the filling, plus, poblanos are so much easier to work with than smaller peppers....dried anchos,which are dried poblano peppers and i adore their flavor are a pita to work with...trying to fill them would drive me bonkers, i think...i've never heard of a dessert popper...will have to google them...back to the drawing board!....thanks everyone and keep those ideas coming!

joey
 

 

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #8 of 20

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.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #9 of 20
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?
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #10 of 20
Thread Starter 

now you're talking chef, but it does sound like a skoosh too much work...not that i'm lazy...i just need it to be simple...i don't have a deep fryer in my restaurant, which is why i was thinking originally of no batter i could use a homestyle fryer i have...logistics being key here, i would need to make them up ahead of time....could i somehow batter and fry, then pipe the filling in?..i would need to serve it cold as i have little space and am the only chef, so making them to order is out of the question. the waitstaff do plate up the desserts...off to work...will think about it on my drive in...thanks so much though...i really like the idea of vanilla somewhere..maybe a creme anglaise as the sauce...gotta tell ya, i don't like bing cherries...well, its not that i don't like them per se..there are just other things i like better....now i really want to make it!...have a good day chef...

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #11 of 20

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

Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #12 of 20
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
Wisdom comes with age, but sometimes age comes alone.
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Wisdom comes with age, but sometimes age comes alone.
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post #13 of 20

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.

Petals
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Wine and Cheese
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Petals
Réalisé avec un soupçon d'amour.

Served Up
(168 photos)
Wine and Cheese
(62 photos)
 
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post #14 of 20

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.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #15 of 20
Thread Starter 

sorry for the delay in thanking all who responded with some wonderful ideas, truthful comments and suggestions and for not 'backing slowly out of the room'!...it is very much appreciated, truly.

this will continue to be a work in progress, but at this point it must be put on the back burner for awhile, as the ranch is crazy, crazy busy with owners, owners guests, weddings, winemakers dinner, birthday celebrations and just plain booked busy...its a good thing all around, for everyone, just lots of food going out all day, all night long...thanks again all..i will pick this back up hopefully when i return to colorado in may..it will be fun to have the time/space needed to explore this...

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #16 of 20

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!

post #17 of 20
Thread Starter 

jeepers gkeeper...that's great! yahoo!, i'm not the only crazy! while i am stil very committed to making the desert rellenos, right now i am up to my neck in gators'...another month and i'll rework the idea( i'm pretty close though, in fact very close)...i am pretty determined, and now that i know it can work beautifully, just gives me more incentive. thank you...a few questions...you said the chile was filled with chocolate and that there was a chocolate sauce on top as well, and that it was battered and fried...my thinking is that they may have filled the chile, froze it, then battered it and deep fried it. it was hot right? what was different about the batter? anything? sweet vs. savory or eggy...did you have this recently? big question is what kind of chile they used...were you told? you mentioned that it was a mexican restaurant in denver....do you know the name? i will gladly call them and talk to whoever was responsible for making it....one last thing, which isn't that important really, just more curious than anything....do you remember what it cost? again, thank you so very very much...you just made my day, very early! it both means and helps a lot...

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

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post #18 of 20

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

post #19 of 20

Just found this thread and don't know if you ever created your dessert. Here is what I did

 

http://remcooks.com/2013/03/29/cinnamon-candied-chile-relleno-with-red-wine-chocolate-sauce/

 

It's 1) relatively easy; 2) can be made ahead and kept refrigerated for 24 hours; 3) is cost effective; 4) makes a pretty presentation; & 4) is very unique. If your heart is set on using a poblano, then look at Los Chiles Rellenos en Mexico Antologia de Recetas (Stuffed Chiles of Mexico, an Anthology of Recipes) by renowned Mexico City Chef Ricardo Muñoz Zurita. At the end of the book is a dessert poblano relleno.

post #20 of 20

I make a great dessert rellenos with a dried pasilla chili, softened, filled with mascarpone cheese, sliced almonds, raisins and a little fruit and have it site in a berry sauce.  Very well received.  The pasilla is not spicy hot but full of rich flavor.

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