Unfortunately it's been a very hectic week with little time to fire up the grills.  On the bright side, today is TGI Fryday and we're firing up the deep fryer for a special treat -- breakfast rellenos!  A twist on traditional chile rellenos, these feature an egg, sausage and cheese filling that is certain to perk up your morning.



To begin, heat oil in a pot of fryer to 375 degrees.  Char the skin of 3-4 poblano peppers either on the grill, under your oven's broiler or by placing directly on your stove's gas burner and turning frequently with tongs.  Once charred, place in a paper bag for 10-15 minutes to cool and steam then remove and peel off the blackened skin.

Meanwhile, scramble two eggs and cook 1/4 pound of breakfast sausage, breaking it up as it cooks to create small pieces.  Mix eggs and sausage with 1/2 cup grated pepper jack cheese.  Insert a knife at the top of each pepper just below the stem and make a slice about 3/4 of the way down the pepper to create a seam for stuffing then use a spoon to remove the seeds.

Stuff the pepper with the egg, sausage and cheese mixture, making sure the seam still closes.  In a bowl, mix one 12 ounce beer with two eggs yolks, one teaspoon of salt and 1/2 teaspoon baking powder.  To that, slowly add 1 1/2 cups flour, blending until smooth and moderately thick.  In a separate bowl, place an additional 1 cup of flour. 

Dredge stuffed peppers in flour, shake off excess, then dip in batter.  Slowly place in to the oil and fry until batter is golden brown.  Remove, drain and serve with your favorite salsa and a dollop of sour cream.


- SmokeInDaEye.com, Home of Bigger, Badder, Bolder Competition BBQ(c)