BelGioioso Unwrap & Roll™ Fresh Mozzarella + charred and peeled mild hatch + finishing flaky salt
BelGioioso demo suggests to “unwrap & roll,” which doesn’t make a very good job. For perfect results, you need to place all the ingredients on the sheet of cheese and slightly melt it in a microwave (~15 sec on High). Then roll, tightly wrap, and let it set in a refrigerator before slicing and serving. I served melted hatch mozzarella on my oatcakes for breakfast. Delicious with hot sweet black tea! Slice the roll 1/4″ thick and melt spirals on top of crisps in a microwave for ~10 sec on High. When melting, some hatch juices and cheese whey moisten the oatcakes (which are way too crumbly otherwise), and all the ingredients become one whole thing.
Native to the Americas, today a large variety of pepper species are cultivated worldwide. As a result, they have become an essential element in many regional cuisines. Peppers are grown all over the world, and almost every cuisine owns stuffed pepper recipes. Wiki notes: “The chile relleno (Spanish pronunciation: [ˈtʃile reˈʎeno], literally “stuffed chile”) is a dish of Mexican cuisine that originated in the city of Puebla. It consists of a stuffed, roasted, fresh poblano pepper (a mild chili pepper named after the city of Puebla), sometimes substituted with a non-traditional Hatch, Anaheim, Pasilla or even Jalapeño chili pepper. In its earliest incarnations, it was described as a ‘green chile pepper stuffed with minced meat and coated with eggs.’
In contemporary cuisine, it is typically stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork, raisins and nuts, seasoned with Canella; covered in an egg batter or simply corn masa flour and fried. Although it is often served with a tomato sauce, the sauces can vary.”
Green chile peppers are known for their tough skin. They are usually charred to peel it away. Seeds and membranes are also removed to avoid bitterness (not to confuse with heat). Only then peppers are ready for using them in final dishes. Unfortunately, charred peppers often lose their shape and wholeness. In Nuevo Tex-Mex cookbook, David Garrido and Robb Walsh mention another traditional way to prep chili peppers for stuffing — softening them in hot water for 20-30 minutes. Some cooks add some piloncillo (raw cane sugar), apple cider vinegar, and salt to this brine.
Three simple steps — brine, stuff, and smoke — and this flavorful and healthy meal is ready to serve!