Chili Relleno Bocados- Indfused Style :)

Ingredients

• 3 medium sized poblano peppers

For the stuffing-

• 2 teaspoons tomato paste
• 1 teaspoon ground chilies in adobo sauce or to taste
• 1 teaspoon brown sugar
• Salt to taste
• 3/4 cup cooked red beans
• ¼ cup fire roasted corn

For the batter-

• ¼ cup besan or gram flour
• 2 tablespoon cornmeal or idli rawa
• 1/8 teaspoon baking powder
• 1/8 teaspoon baking soda
• Salt to taste
• Water

½ cup grated Mexican cheese

About 2 teaspoons oil

For the cotija cheese sauce-

• ¼ cup cotija cheese, finely grated
• 1/3 cup plain nonfat Greek yogurt
• 1 small clove of garlic, grated
• ¼ teaspoon wine vinegar or sherry vinegar
• ½ teaspoon sugar
• Salt to taste
• ¼ cup craisins or pomegranate arils

To make the Chili Relleno Bocados-

1. Char the skin of the poblano peppers on the cooktop as shown in the photos. It can also be done using a broiler or an outdoor grill. Turn the peppers to char the skin on all sides. Put them in a paper bag (as shown in photos) and close the top or put them in a bowl and cover them to sweat the peppers for a few minutes. Remove skin as shown in photo. Using a paper towel helps grab the skin and catch the blackened skin in it too. Cut the chilies in half and remove seeds and stem.
2. For the stuffing, combine the tomato paste, chilies in adobo sauce, brown sugar and salt. Add the cooked beans and the fire roasted corn. Stir to combine.
3. Combine all the dry ingredients for the batter and whisk in the water to form a batter the consistency of dosa or pancake batter.
4. Heat the ebelskiver/ aape pan with a few drops of oil in the indentations. Dip the stuffed chilies in the batter and drop them in the pan. Divide the grated cheese in 6 portions and top the chilies in batter with the cheese.
5. Cover the pan and turn the heat to low. Cook until the batter is cooked through and the bottom of the Chili Relleno Bocados are golden brown and crispy and the cheese is melted.
6. Simply combine all ingredients for the cotija cheese sauce and set aside.
7. Serve the Chili Rellenos Bocados with the cotija cheese sauce.