Great Day got some Southwestern flavor during Tuesday's show.
Chef Eric DeGroot from Roger Rocka's Dinner Theater was live in the Great Day Kitchen to cook up Roasted Poblano Chile Relleno with Fresh Corn, as well as Rice & Mexican String Cheese Filling and Oven Roasted Tomatillo Sauce & Chipotle Crema.
The food is all part of DeGroot's menu from Roger Rocka's newest show, "Oklahoma." The show runs from March 18th through May 6th.
Here's DeGroot's recipe for those who wish to make it at home:
For Chile Relleno:
4 large poblano chilies ¾ pound oaxacan cheese, chopped 1 cup cooked rice, any rice of your preference will do ½ cup grilled corn kernels ¾ cup grilled zucchini, chopped ½ cup grilled red bell pepper, chopped 3 tablespoons roughly chopped cilantro Juice of 3 limes 2 teaspoons chili powder Salt and pepper to taste
Tomatillo Sauce and Chipotle Crema, recipes follow
Roast the poblano chilies directly over a gas flame, turning as needed until blackened on all sides, about 5 minutes. Place chilies in large bowl, cover with plastic wrap and let steam for 5 minutes. Peel, then make a long slit in the side of each chile and with your fingers carefully remove the seeds. Give a quick rinse to remove any extra seeds inside, then pat dry.
For the filling in a large mixing bowl, add the cheese, rice, corn, zucchini, red pepper, cilantro, lime juice and chili powder. Mix well and adjust seasoning to taste with salt and pepper.
Preheat oven to 350 degrees. Gently spoon the filling into each chile and fit in a lightly oiled baking sheet. Bake for 15 minutes or until heated through. Ladle warm tomatillo sauce on 4 dinner plates then place 1 chile relleno on each plate. Decoratively spoon over chipotle crema and serve.
1 pound tomatillos, husk removed ½ cup cilantro 2 teaspoons sugar 1 teaspoon salt ½ teaspoon ground cumin ½ teaspoon chili powder
Broil tomatillos in a 425 degree oven until skin is charred on one side, then flip over and char on other side. Take out of oven and let cool. Once slightly cooled, puree tomatillos, cilantro, sugar, salt, cumin, chili powder and season to taste with salt and pepper. Gently heat up in saucepan before serving.
In the food processor, blend 1 cup of Mexican Crema and 2 chipotles in adobo from a can (both items can be found in most supermarkets or Mexican specialty stores.
The theater is located at 1226 N Wishon Ave in Fresno. You can call for information at (559) 266-9494 or check out their website at http://www.gcplayers.com/ .
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