Chile Relleno Ancho

Ancho rehydrated. Not battered, over Pasilla Salsa (Rehydrated Pasilla, Garlic, Orange juice, Zest, Marin and Salt). Fun alternative to the more traditional presentation.

Charcoal grilled chicken (B&B Charcoal), Tillamook Provolone, Monterey Jack, Sesame Seeds, Cilantro and Pine Nuts.

Rehydrated Ancho, they look a little odd. Makes me a little nervous, like carnivals at county fairs.

Vegetable Egg Rolls

I cheated and bought egg roll wrappers. Sue me. Cabbage, carrot, celery, cilantro, caramelized shallots.

White sugar, white vinegar, garlic, ginger, orange peel.

Blanched all the vegetables. Twice fried: 325F to finish cooking the vegetables, 375F for crunch and color.