Preheat oil to 375°F. Line a plate with paper towels and set aside.
Prep you breading station by whisking the eggs in a bowl. In a separate bowl add the flour (or rice flour), salt and pepper and another for the plain breadcrumbs (or gluten free breadcrumbs).
Lay the calamari flat and pat dry and pound to tenderize and flatten.
Lay a green chile out flat on top of the calamari, then add a index finger size rectangle wedge of pepper jack cheese on top of the green chile.
Roll up and secure with a toothpick, making sure to do the same to the ends to seal.
Dredge in the dry mixture of flour, salt and black pepper first, then the wet mixture of beaten egg and then the breadcrumbs. Repeat for remaining calamari rellenos and set on a plate.
Make sure the oil is at 375°F, you want to fry the rellenos! Frying at the correct temperature seals the rellenos and makes for a crunchy exterior, not a soaked and greasy one.
Deep-fry in batches two at a time, but do not overload the fryer, it will drop the temp of the oil. Fry until golden brown, about 2-3 minutes tops!
Remove from oil and drain on the paper towel lined plate. Season with salt and serve with the jalapeño hollandaise on top.
Blender Jalapeño Hollandaise
This sauce only take 2-3 minutes to prep and make so wait until you have finished frying the calamari rellenos.
In a blender add the egg yolks,salt, jalapeño rings and lemon juice.
Melt some butter in a saucepan or in the microwave.
Start the blender and with the top removed, carefully and slowly drizzle the butter in. This will emulsify and become thick. Taste and adjust seasoning to your liking, adding more salt or lemon juice for rebalance.
Pour this over the sliced calamari chile rellenos and serve warm.
<p>This recipe for Calamari Chile Relleno with Jalapeño Hollandaise was created by and is the propery of Kevin O'Leary, owner of Kevin is Cooking LLC. https://keviniscooking.com/calamari-chile-rellenos-jalapeno-hollandaise-revisited/ </p>