Duck Confit Rellenos
| Yield: | 1 servings |
| Categories: |
| 3/4 | lb | Duck confit; finely shredded |
| 1/4 | c | Chopped green onions; green part only |
| 1 | ts | Chopped garlic |
| 4 | oz | Cream cheese; at room temperature |
| 4 | oz | Monterey Jack Pepper cheese |
| 2 | tb | Fine dried bread crumbs |
| Essence | ||
| 1 | c | Masa harina |
| 1 | c | Flour |
| 2 | lg | Egg whites; beaten until foamy |
| 1 1/2 | c | Milk |
| 4 | Medium-large poblano peppers with their; roasted and peeled | |
| ; stems | ||
| 1/2 | c | Fire roasted corn and tomato salsa; recipe follows |
| 1/2 | c | Sour cream |
| 4 | Sprigs fresh cilantro |
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