Location 4513 Travis Street Dallas, TX 75205
Reservations 214.780.1900
Newly promoted from sous chef for Amador Mora since the early days of Trece, Ruben Peck has taken over the role of executive chef in the kitchen of Trece. Executing the award-winning dishes of his predecessor, while adding his flair, Chef Peck makes dining at Trece Mexican Kitchen and Tequila Lounge even more memorable. With his previous years of experience at The Mansion on Turtle Creek, being well versed on presentation, partnered with the requirements of upscale cuisine, Ruben has already impressed the likes of many dining connoisseurs.
Ingredients
1 red bell pepper
8 oz. Monterrey Jack cheese
4 oz. goat cheese
1/2 cup roasted pecans
2 yellow squash
2 zucchini
12 oz. cooked spinach
4 Poblano chiles
3 eggs
3 cups buttermilk
4 cups flour
2 cups cornmeal
3 cups panko breadcrumbs
frying oil, enough to fill a 10-inch skillet
Method
1) Roast Poblano on open flame until skin bubbles up, remove all skin and seeds from pepper. 2) Cut vegetables in half and roast them in the oven at 350 degrees F for 10 minutes. Remove vegetables, dice to medium size. 3) Add to mixing bowl with spinach, Monterrey cheese, goat cheese and pecans—mix well. Use this mixture to stuff the peppers. 4) Breading—using three bowls—first bowl is for the flour, in second bowl place the eggs and buttermilk, third bowl mix cornmeal and breadcrumbs. Keeping in this order, place the Poblano in the flour and roll it until completely covered, place in egg mixture (second bowl). 5) Roll pepper in cornmeal mixture. 6) For frying, heat oil to 350 degrees F, place peppers in very gently and fry on each side for about four minutes.
To Serve
Garnish with some queso fresco and avocado crema.
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