Santa Fe Rolls

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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Ingredients:

1-1/4 pounds (about 3-3/4 cups) shredded cooked pork
1 medium white onion, diced small
6 Tbsp. small-diced roasted, skinned and seeded poblano chiles
2 cups fresh spinach, coarsely chopped
1-1/2 cups Monterey Jack cheese, shredded
1-1/2 cups asiago cheese, shredded
1-1/2 cups white cheddar cheese, shredded
1/4 bunch cilantro, chopped
1 tsp. ancho chile powder
salt and pepper to taste
24 flour tortillas (6″)
2 egg yolks, beaten
cooking oil, for deep-frying

Instructions:

Combine the pork, onion, poblano chiles, spinach, cheeses, cilantro, chili powder and salt and pepper. Mix well.

Warm the tortillas on a flat skillet and place a scant 1/2 cup of the pork mixture into the center of each tortilla. Fold the bottom of the tortilla over pork and pull back slightly to form a cylinder. Fold the sides over and finish rolling. Brush the ends with egg yolk and press to seal.

Heat the oil to 360F and deep-fry the tortilla rolls until they are golden brown.

Serve with your favorite dipping sauce.

Makes 24 rolls, or 8 servings.

Recipe from The Tequila Grill, Scottsdale, Arizona.