Calamari Chile Relleno with Jalapeño Hollandaise
User Reviews
5
8 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
3 mins
-
Total Time
23 mins
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Servings
4
-
Calories
1187 kcal
-
Course
Main Course
-
Cuisine
American
Calamari Chile Relleno with Jalapeño Hollandaise
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My Calamari Chile Relleno start with a calamari steak that has been pounded thin, using that as the “batter” so to speak, and wrapping the cheese stuffed green chile before frying.
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Ingredients
Calamari Chile Rellenos
- 4 calamari steak pounded thin
- 4 green chili large
- pepper jack cheese
- 1 cup all-purpose flour or rice flour for GF version
- 2-3 cups bread crumbs or GF bread crumbs, plain
- 2 egg beaten
- 2 tsp black pepper
- salt
- 2 tbsp vegetable oil
Jalapeño Hollandaise
- 4 egg yolk
- 1/4 tsp salt
- 10 jalapeño pickled, rings
- 3 tbsp lemon juice fresh
- 1/3 cup butter melted
Instructions
- Calamari Chile Rellenos
- Preheat oil to 375°F. Line a plate with paper towels and set aside.
- Prep you breading station by whisking the eggs in a bowl. In a separate bowl add the flour (or rice flour), salt and pepper and another for the plain breadcrumbs (or gluten free breadcrumbs).
- Lay the calamari flat and pat dry and pound to tenderize and flatten.
- Lay a green chile out flat on top of the calamari, then add a index finger size rectangle wedge of pepper jack cheese on top of the green chile.
- Roll up and secure with a toothpick, making sure to do the same to the ends to seal.
- Dredge in the dry mixture of flour, salt and black pepper first, then the wet mixture of beaten egg and then the breadcrumbs. Repeat for remaining calamari rellenos and set on a plate.
- Make sure the oil is at 375°F, you want to fry the rellenos! Frying at the correct temperature seals the rellenos and makes for a crunchy exterior, not a soaked and greasy one.
- Deep-fry in batches two at a time, but do not overload the fryer, it will drop the temp of the oil. Fry until golden brown, about 2-3 minutes tops!
- Remove from oil and drain on the paper towel lined plate. Season with salt and serve with the jalapeño hollandaise on top.
- Blender Jalapeño Hollandaise
- This sauce only take 2-3 minutes to prep and make so wait until you have finished frying the calamari rellenos.
- In a blender add the egg yolks,salt, jalapeño rings and lemon juice.
- Melt some butter in a saucepan or in the microwave.
- Start the blender and with the top removed, carefully and slowly drizzle the butter in. This will emulsify and become thick. Taste and adjust seasoning to your liking, adding more salt or lemon juice for rebalance.
- Pour this over the sliced calamari chile rellenos and serve warm.
Nutrition Information
Show Details
Calories
1187kcal
(59%)
Carbohydrates
56.7g
(19%)
Protein
72.8g
(146%)
Fat
70.2g
(108%)
Saturated Fat
29.3g
(147%)
Polyunsaturated Fat
5.1g
(30%)
Monounsaturated Fat
30.6g
(153%)
Trans Fat
3.3g
(165%)
Cholesterol
368.4mg
(123%)
Sodium
544.1mg
(23%)
Fiber
3.7g
(15%)
Sugar
4.3g
(9%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1187 kcal
% Daily Value*
| Calories | 1187kcal | 59% |
| Carbohydrates | 56.7g | 19% |
| Protein | 72.8g | 146% |
| Fat | 70.2g | 108% |
| Saturated Fat | 29.3g | 147% |
| Polyunsaturated Fat | 5.1g | 30% |
| Monounsaturated Fat | 30.6g | 153% |
| Trans Fat | 3.3g | 165% |
| Cholesterol | 368.4mg | 123% |
| Sodium | 544.1mg | 23% |
| Fiber | 3.7g | 15% |
| Sugar | 4.3g | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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