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Flounder, stuffed with queso fresco, poblano, serrano, cilantro, garlic ... wrapped in bacon
6 flounder fillets
1 large Poblano, roasted (cut into 12 strips)
1 or 2 serranos, minced (use jalapeno for a milder pepper)
4 to 5 cloves of garlic, minced
¼ cup chopped cilantro
6 one ounce slices of queso fresco
12 strips of bacon
Salt and fresh cracked pepper
1. In a small saute pan, add 1 tablespoon of oil and heat to medium heat. Add the chile peppers and cook for 1 minute, add the garlic and cook for an additional minute, seasoning with just a pinch of salt, set aside.
2. On a flat surface, lay 1 fillet at a time and fill (season lightly with salt and pepper) with 1 strip of cheese, some cilantro, 2 strips of Poblano and about ½ tablespoon of serrano/garlic mix. Lay the fillings in across the center of fillet (width of the fish). Roll the fillet as tight as you can. Take 2 strips of bacon per fillet and wrap around the fish tightly. Use toothpicks if needed.
3.Preheat of to 400ºF. In a large saute pan (that is oven safe), add about 2 tablespoons of oil to medium heat. Carefully lay the wrapped fish in the pan (do not overcrowd), season with fresh cracked pepper, and cook just until the bacon browns,turning as needed. Transfer to the preheated oven and cook and additional 7 to 8 minutes.
4. Serve the fish on a bed of your favorite rice recipe, topped with fresh pico de gallo. Queso fresco is good for this recipe, because it will not melt like jack cheese, so in will stay intact.
Other recipes by Sonia:
Mexican Red Rice
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Pork Chile Verde
Lemon Pepper Chicken Fajitas
Chorizo Pozole Soup with Lime Pickled Red Onions
Dulce de Leche and Chocolate Chip Chimichangas
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