Santa Ana Cafe’s Crispy Green Chile Strips

Recipe by Executive Chef Mark Ching and Executive Sous Chef Kimo Akana

by C&RB Staff (editor@clubandresortbusiness.com)
March 2007
 

 

Amt Ingredient
3 ea . fresh green chiles, quartered and seeds removed
4 oz. dried corn, pulverized
2 oz. Japanese bread crumbs
4 oz. tempura batter, mixed
2 oz. all-purpose flour
8 oz. ­canola oil for frying

Procedure:
• Mix the breadcrumbs and the pulverized dried corn, set aside.
• Dredge the Chile strips in flour, then the tempura batter, then the corn/breadcrumb mixture.
• Set on a platter until all are completed.
• Heat the oil in a heavy saucepan (to approximately 325 degrees) and fry the chilies on both sides, until golden brown.
• Serve with the Chipotle Mayonnaise for dipping (see recipe below).

 

---

Chipotle Mayonnaise
Amt Ingredient
1 oz. canned chipotle chile in Adobo, puréed
6 oz. mayonnaise
2 tsp. lime juice

Procedure:
• Blend the puréed Chipotle into the mayonnaise.
• Stir in the lime juice.
• Set in the refrigerator for 1 hour.

Yield: 12 pieces