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CONTESTANT SCORECARD

Elimination Challenge Wins: 2/10

Quick Fire Challenge Wins: 4/10

Status:
WINNER OF TOP CHEF SEASON 3!

File Under:
First Courses

Tortilla with Fire-Roasted Corn & Jalapeño

Source: Dale, Top Chef Season 3

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Currently rated 2.88/5 stars with 16 vote(s) so far
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Tortilla with Fire-Roasted Corn & Jalapeño

Prep Time: 40 minutes

Serves: 4-5

Directions:

Sauté potatoes in butter until browned half-way cooked. Add minced onion.
Season with cayenne, sirrachi, paprika and salt and pepper. Add poblano and chicken.
Toss into hash; add chicken stock. Top with cilantro.

Corn Salsa Prep:
In a medium-sized bowl, mix all ingredients.

Ingredients:

3 Idaho potatoes, medium-diced
3T butter
1 onion, finely diced
1t cayenne
2t sirrachi
2t sweet smoked paprika
Salt and pepper to taste
3 poblano peppers, fire roasted, peeled and sliced
1 whole fryer chicken, boiled and pulled off bone
1/2 cup chicken stock
1 bunch cilantro, finely chopped

Corn Salsa:
3 jalapenos, finely diced
6 ears corn, grilled and cut off cob
1 bunch cilantro, finely chopped
1 avocado, mashed to paste
1 onion, finely diced
Salt and pepper to taste