Who doesn’t love Rosario’s! It is San Antonio at its best. It has long been one of my very favorite restaurants. Lisa Wong, the owner, is a class act! Everything is good–the cheese enchiladas, ceviche, chicken with garlic and cilantro sauce and the amazing chocolate flan! There’s one dish, though, that I would have to say is my favorite, and Lisa was kind enough to let me share the recipe with you. Enjoy!
Preparing the Chiles
Place ½ the vegetable oil in a frying pan and bring to a med high heat. Fry the Chili’s, turning them continually, for about 1 minute; until they are evenly blistered (they’ll look uniformly light green, having lightened as they blister). Drain on paper towels and place in paper bag to sweat. When the Chili’s are cool enough to handle, rub off the blistered skins, then cut an incision in the side of each one, starting ½ inch below the stem end and continuing to with ½ inch of the tip. One by one, work your index finger inside each Chili and dislodge all the seeds clustered just below the stem. Quickly rinse seeds from inside the Chili’s, being careful not to rip or tear the opening any wider; rinse off any stray bits of skin. Drain cut side down on paper towels.
Preparing Tilapia & Shrimp
Place fish and shrimp in bowl, drizzle with remainder of the oil, season all and garlic. Cook over medium heat for two minutes per side or until cooked through and set aside. Combine Monterrey jack cheese and roasted corn together.
Stuffing Peppers
Fill Poblano pepper with fish and shrimp and top with cheese/corn mixture to Poblano pepper. Close pepper
Heating instructions
Place Poblano peppers in a glass baking dish and top with hot Suiza sauce, place in a heated 375 degree oven for 5-7 minutes. Remove from oven and place on platter, garnish with cilantro sprigs.
Rosario’s Suizas Sauce
Using a stockpot (with a thick gauge base) add half and half, sugar, cream cheese, wine, and bay leaves. Bring to a boil (high heat) for 15 minutes. Please stir frequently to prevent scorching.
In a quart sauce pan using (medium heat) bring melted margarine to a boil, and then slowly add flour while whisking the margarine. Remove from heat and continue to whisk till mixture is smooth.
Now whisk butter flour mixture slowly into stockpots hot cream mixture. Whisking constantly until blended. Lower heat, simmer for twenty minutes and (Very important to simmer on very low heat setting to ensure sauce does not burn or scorch, and stir frequently) remove from heat.
Serve with roasted corn white rice topped with fresh sliced avocado and enjoy!
Ingredients
Peppers
- 1 Poblano pepper
- 2 Shrimp
- 2 oz Tilapia
- 1 oz Monterey Jack cheese
- 1 T Roasted corn
- 6 t Vegetable oil
- 1 t Fresh garlic, pureed
- 1 pinch Season all
Rosario’s Suizas Sauce
- 2 qt Half & half
- 1/2c + 1T Sugar
- 1 oz Cream cheese
- 1/3 c White wine
- 1 Bay leaves
- 1 c Flour
- 3/4 c Margarine, melted
- Note: Recipe for pepper stuffing is per pepper