Blue Adobe Mexican Grill Tenderloin Rellenos
1 1/2 pounds chicken tenderloins, cooked and diced
12 ounces chorizo, sauteed
12 Anaheim chiles, roasted, peeled and seeded
18 ounces jack cheese, grated
18 ounces Cheddar cheese, grated
Flour, as needed
Panko breadcrumbs, as needed
Oil for frying
Hot sauce, as needed
Place eggs in a shallow bowl; whisk to combine. Set aside.
Place flour and Panko breadcrumbs each in separate bowls. Set aside.
In a bowl, combine chorizo, chicken, Cheddar and jack cheeses; stir
to combine. Stuff chiles with chorizo mixture. Roll each stuffed
chile in flour, then dip in egg, then roll in breadcrumbs. Deep-fry
each chile in 350 to 400 degree F oil for 1 1/2 minutes. Place each
chile on a baking sheet, then place in a 300 degree F oven for 2
minutes. Top with hot sauce.
Heat balsamic vinegar and sugar in a saucepan over low heat;
stirring occasionally cook until reduced by half.
Arrange avocado, onion and mango slices on a large plate. Add tomato
wedges and sauteed shrimp. Drizzle balsamic vinegar reduction over
the items. Garnish with toasted sesame seeds.
Source: Blue Adobe Mexican Grill, Phoenix, Arizona