Blue Adobe Mexican Grill Tenderloin Rellenos

Ingredients

• 1 1/2 pounds chicken tenderloins, cooked and diced
• 12 ounces chorizo, sautéed
• 12 Anaheim chiles, roasted, peeled and seeded
• 18 ounces jack cheese, grated
• 18 ounces Cheddar cheese, grated
• 12 eggs
• Flour, as needed
• Panko breadcrumbs, as needed
• Oil for frying
• Hot sauce, as needed

Instructions

1. Place eggs in a shallow bowl; whisk to combine. Set aside.
2. Place flour and Panko breadcrumbs each in separate bowls. Set aside.
3. 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 degrees F oil for 1 1/2 minutes.
4. Place each chile on a baking sheet, then place in a 300 degrees F oven for 2 minutes. Top with hot sauce.
5. Heat balsamic vinegar and sugar in a saucepan over low heat; stirring occasionally cook until reduced by half.
6. Arrange avocado, onion and mango slices on a large plate. Add tomato wedges and sautéed shrimp. Drizzle balsamic vinegar reduction over the items. Garnish with toasted sesame seeds.

Attribution

Blue Adobe Mexican Grill, Phoenix, Arizona