Cheese Cilantro Chile Rellenos with Pickled Red Onions and Radishes

Quick Pickles

1. Peel and cut the onion in half then thinly slice. I used a food processor with a thin slice attachment.
2. In a small saucepan, stir together the vinegar and salt.
3. Cook on medium-high heat until the mixture reaches a simmer.
4. Place radishes and onions in a sterilized jar. Pour hot liquid over onions and radishes. Marinate for at least 30 minutes. I like to marinate mine over night in the refrigerator.

Panko

1. Preheat oven to 250 degrees
2. Tear the bread into small pieces.
3. In a food processor, add the torn bread and pulse until it resembles a fine crumb.
4. Spread out in a thin layer on a parchment lined baking sheet.
5. Bake for 10 minutes and stir and evenly spread it out.
6. Bake for 10 more minutes. If crispy you can remove and let cool completely. If it has any moisture, put it back in until all the moisture is gone. I do 5 minutes at a time.

Salsa

1. Core the tomatoes and add to a large pot along with the onion, cover with water and bring to a boil. (If using dried habanero, add to the tomatoes and onion.)
2. When the skin begins to crack, take them out with a pair of tongs. ( approx. 1 – 2 minutes)
3. Let cool and remove the skins.
4. Turn the oven to broil
5. (If using fresh) Roast the habanero peppers under the broiler for 3 minutes on one side, then flip the peppers and roast for 2 more minutes. (keep an eye on them)
6. De-stem and de-seed the best you can.  Wear gloves while handling the habaneros to prevent the oils from burning your skin.
7. Add the garlic and habaneros to a food processor and pulse until minced. You will need to scrape the sides a couple of times.
8. Add the onion then pulse until roughly chopped.
9. Add the tomatoes. cilantro, lime juice, olive oil and salt then blend until desired texture.

Poblano Peppers

1. Make a slit horizontal at least a half inch below the top of the peppers. It needs to be below the stem or you will cut the stem off.
2. Then a long slit lengthwise from the first slit to the bottom of the pepper.
3. Carefully open with your fingers and cut the top of the seeds to remove them.  Be careful not to cut the above the seeds or you will remove the stem. It is ok if you do but better not to.
4. Roast the peppers on the stovetop on medium-high heat.
5. A gas stove works the best but it will work fine on an electric stove.
6. Char the peppers on all sides turning with a pair of tongs.
7. When charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
8. While peppers are steaming, shred the cheese and roughly chop the cilantro leaves, mix well.  Set aside.
9. Optional - Take a paper towel and rub off the char.   It’s ok to leave a little of the char.

Assemble

1. Stuff the poblanos carefully with the cheese cilantro mix.
2. Pre-heat oven to 375
3. While holding the peppers shut, roll the poblano in the flour, then dip/roll into the buttermilk and roll in the panko bread crumbs.

1. It might seem like the cheese will come out but it's easier than it seems like it would be.
2. Place peppers on a parchment-lined baking sheet cut side down.
3. Place in the oven on the middle rack for 20 minutes and then place on the top rack for 5 minutes. or until they are golden brown.