Luis Perez has always been surrounded by fine food, so it’s no surprise that he grew up to become an amazing cook working in one of Orange County’s hottest new restaurants – Lola Gaspar. “I grew up in a predominantly Spanish-speaking household, and I was surrounded by good food all of my life,” says Perez. The influence of his Hispanic upbringing and culture are evident in the delectable dishes he creates, such as his Polenta-Crusted Chile Relleno with Chicken. The Southern California native was strongly encouraged by his friends and family to enter the culinary field. Formal training and the prestige of being a graduate of the Le Cordon Bleu program at the Southern California School of Culinary Arts provided an excellent foundation for Perez’s career. “I have worked in kitchens from the Valley to Orange County over the last 10 years,” he says. As for his plans with Lola Gaspar, they’re simple: “We will continue doing what we do – great food in an amazing setting.”  lolagaspar.com


POLENTA-CRUSTED CHILE RELLENO WITH CHICKEN
Makes 1 serving

Luis Perez has always been surrounded by fine food, so it’s no surprise that he grew up to become an amazing cook working in one of Orange County’s hottest new restaurants – Lola Gaspar. “I grew up in a predominantly Spanish-speaking household, and I was surrounded by good food all of my life,” says Perez. The influence of his Hispanic upbringing and culture are evident in the delectable dishes he creates, such as his Polenta-Crusted Chile Relleno with Chicken. The Southern California native was strongly encouraged by his friends and family to enter the culinary field. Formal training and the prestige of being a graduate of the Le Cordon Bleu program at the Southern California School of Culinary Arts provided an excellent foundation for Perez’s career. “I have worked in kitchens from the Valley to Orange County over the last 10 years,” he says. As for his plans with Lola Gaspar, they’re simple: “We will continue doing what we do – great food in an amazing setting.”

INGREDIENTS
1     poblano pepper, roasted, peeled and deseeded
4     oz. pepper jack cheese, shredded
1     oz. goat cheese
2     oz. chicken, shredded
1     whole egg, beaten
4     oz. all-purpose flour
4     oz. polenta
4     cups canola oil
5     dried cranberries
       Cilantro, snipped, for garnish

PREPARATION
Preheat the oven to 350 degrees. To roast the pepper, coat it with vegetable oil and cook it in the oven for 8 minutes. Remove the pepper, and wrap it in plastic wrap until it is cool.
   
Once it’s cool to the touch, peel the outer skin of the pepper. Cut a slit down the middle and remove the seeds. Be careful not to tear the pepper.
   
In a bowl, combine the cheeses and chicken, then stuff the pepper with the mixture.
   
Set up a breading station with the flour, beaten egg and polenta. First, coat the stuffed pepper with flour. Dip it in the egg next, and then roll it in the polenta. Set aside.
   
Heat the oil in a pot or fryer to a temperature of 350 degrees. Place the pepper in the oil and allow it to cook for 5 minutes. Remove it, and season it with salt and pepper.
   
Then place the pepper in the oven for about 6 minutes, or until the internal temperature reaches 150 degrees.
   
To serve, place the stuffed pepper on a plate with a dollop of sour cream and garnish with five dried cranberries and a sprig of cilantro.