Growing up I remember I used to HATE when my mom made chile rellenos. It wasn’t that I didn’t like them, I actually love chile rellenos… the reason I hated it was that I knew that I would be put to work when it was time to make the meringue.
We didn’t own a stand mixer so that meant I would have to mix the eggs with my mom’s little electric hand mixer. It’s not like it was a lot of work, It was simple really. But I hated the fact that It would take me away from what I really wanted to do, ride my bike with my friends.
Of course now I’m totally thankful for those hours that she pulled me away from playing to help in the kitchen, because I think it influenced my love for food.
So Thank you for torturing me with the hand mixer mom. It made me the food lover I am today.
Oh and by the way, I don’t hate making rellenos anymore, I actually love making these tasty stuffed peppers. And who knows… maybe one day I’ll make my daughter make my meringue for me as well. :)
4- Poblano peppers, charred and peeled
1C- grated pepper jack cheese (you can also use Monterrey jack cheese)
1/2C- all-purpose flour
2- Eggs, with egg whites and egg yolks separated and reserved
2- Large russet potatoes, boiled then mashed
1- Teaspoon salt
1/2C- all-purpose flour for coating
Canola oil for frying
Remove seeds and membranes from peppers by creating a small cut in the pepper. Don’t make it too big or else the stuffing will plop right out. See picture below for an example.
Add cheese and salt to mashed potatoes and mix until well combined.
Stuff each pepper with 3-4 tablespoons of the potato cheese mixture and fasten opening with toothpicks. *See image below
In a mixing bowl, add the egg whites and mix until the meringue forms stiff peaks.
Add the yolks and mix until egg mixture is nice a fluffy.
Pour enough oil in a frying pan to reach 1” depth and heat over medium high heat.
Coat your stuffed poblano in flour, then dip into the egg mixture, allow excess to drip off, and quickly transfer to oil pan.
Fry until lightly browned on all sides.
Remove from fry pan and place on a plate with a paper towel to soak up excess oil.
Serve with the traditional rice and re-fried beans or you can change it up and serve it with a salad or a Mexican succotash like I did.
<b><p></b> <b>Wampus:</b> loud, clear voices; speaking up without fear; clenched jaws; sloppy handwriting; a commanding presence; the first inhale after coming up for air while swimming; strong noses that flare when angered; staying up until 3am laughing with friends; messy buns; strength training; bitten lips; cinnamon; fishnets; muscles shifting under a lover's fingertips; powerful thighs; neon and bright colors; chiles rellenos; that moment right before the free fall on a rollercoaster; scratch marks; the sound of a knife sharpening; fruit infused water; tongues burnt on midday coffee; kisses from big dogs; hair ties breaking; unsettled dust; linking arms; backless dresses; very hot baths; rock climbing; mosh pits; Doc Martens; smudged lipstick; spicy curry; tunnel graffiti; charcoal-stained fingertips; baring teeth; caffeine addiction; wrinkled noses; gasping between passionate kisses; sharp cut creases; holographic knives; 1967 Chevy Impala; heterochromia; the snap of leather; the scent of an extinguished match; hickeys; ripped leggings; inner ear headphones; screaming at the top of your lungs; twists; the sizzle of steak hitting the grill; strobe lights; the anticipation of a bassdrop; new age tattoos; dermal anchors.<p/><b>Thunderbird:</b> tilting faces toward the sun; mountains in the distance; bright smiles; weathered and worn books; hammocks; darjeeling tea; the look of awe and wonder; smirking; wavy hair; paper airplanes; muted nail color; sunkissed highlights; aster flowers and wildflowers; recycling; legs aching from standing and/or moving too long; trailing hands over tree trunks; wide, open spaces; stargazing; hipster fashion without hipster elitism; whistling along to the music in your head; lightning bugs landing on hands; music festivals; Sailor Moon; choker necklaces; abandoned railroad tracks; making custom playlists for friends; lifted pinkies when drinking; crochet braids; space buns; dresses with pockets; morning fog; being unafraid of, or even thrilled about, getting lost; high cheekbones; petrichor; feeling breathless contemplating existence; a light sheen of sweat; septum piercings; blushing from ears to chest; schadenfreude; OTEs; power lines; burnt marshmallows; accidentally dropping food on shirts; horizontal bamboo blinds; tripping over words around attractive people; vintage suitcases; reading field journals; Long Island iced tea; maypoles; handmade flower crowns; serendipity; elote; Volkswagen vans; bathhouses; windblown hair; pastel hair; homemade granola; picking up bits and pieces of language while traveling.<p/><b>Pukwudgie:</b> herbal tea; warm, fond smiles; dimples; brown eyes; being underestimated; thick blankets; humming along to music playing in the background; journaling; macadamia nuts; the sound of cicadas; tracing hands over tall grass; tight hugs; peaches; tiny, dainty tattoos; naturally long eyelashes; muddy hemlines; elderberry wine; holding hands; jumping as high as possible on a trampoline; rain pattering on a window; succulents; crystals; terrariums; bangles; flannel shirts; tear tracks; powder-lined cat eyes; finding an onion ring in your fries; balloons; throwing autumn leaves in the air; honey bees; stickers; apple cider; crickets chirping; damp cotton; Ford Farlaines; hide and seek; an unnoticed stumble; sunlight reflected on lake water; Eskimo kisses; ice cream melting over fingers; the twitching of squirrels' tails; raw spider silk; headwraps over natural hair; tapping toes to the beat; "Christian cussing" around children; competitive sand castle building; fiercely protecting others' autonomy; bunny teeth; dulce de leche; harmonizing; grass stains; gardening; gel pens; absolutely losing it to memes; angel bite piercings; naturally pink cheeks; the countdown before taking the plunge; freshly clipped nails; rushing to aide someone having a panic attack.<p/><b>Horned Serpent:</b> narrowed eyes and pursed lips; box braids; stacks of nonfiction books; satire; forehead kisses; hands gently caressing cheeks; helvetica; a collection of partially filled notebooks; a face softening in realization; diffused light; bitten nails; eavesdropping; Earl Grey tea; fencing; the sound of the A/C kicking on; A-line dresses; freshly shaved legs against cool, clean sheets; glass ceilings; minimalist tattoos; sketchbooks; cursing when spilling coffee over your notes; plum lipstick; thick-rimmed glasses; vindication; neutral tones; smudged makeup from rubbing eyes during an all-nighter; button-up shirts; aching fingers and wrists; taking a break from a project only to realize hours have passed; Cadillac Broughams; julienne cut vegetables; fish tacos; ankle socks; being 10 minutes early; origami; spiral staircases; soft smiles watching children learn; flyaway hairs; finger-walking on metal desks; mint ice cream; having a 10 or more kill streak; pressed flowers; silhouettes; the crunch of biting into an apple; limericks; sake; Frank Sinatra; lighthearted debates that turn into yelling matches; sphinx cats; pastel hair; deadbolts; elaborate mosaics; nostril piercings; YInMn blue.<p/></p><p/></p>
Chile Relleno-You-Didn’t Burger Season 3, Episode 17: Two for Tina
This burger was more complicated than it was tasty - but it definitely was tasty. Seasoned ground beef & cheese stuffed poblano peppers, grilled, battered and fried served on top of a hamburger, all on a toasted bun.
Made chille relleno last night with the SO. I enjoy this dish because it has a variety of fruits and veggies (tomatoes are fruits) and a nice spiciness. As usual, this dish was inspired by one of my fav chefs, Rick Bayless. Techniques and recipes were adapted from his cookbooks.
How we made this:
Started the day before by making the sauce. We pan fried garlic and white onions over low heat and oil, then added a large can of tomatoes and about 1lb of heirloom tomatoes from our garden. Also added some dried peppers (forgot the variety) for the spice.
Traditionally, this dish tells you to dip a poblano pepper in a batter and fry it, but we opted for a healthier option; we pan roaster them (tip- recently found that broiling them does a better job of blackening the outer skin of the pepper).
After blackened, I put in a heatproof bowl, covered in a cloth and put in the freezer. This helped make the roasted skin peel off to reveal the tender and cooked pepper.
In the meantime, I diced onions, shredded roasted chicken and carnitas bought from a local Mexican market, grated Monterey Jack cheese, and took out some Mexican rice and beans (also purchased from the Mexican market).
After peeling and removing the seeds from the peppers, we stuffed them with the above ingredients.
Next, we transferred the peppers, cut side down in a foil lined baking sheet and baked in the oven for ~7 min until the insides were melted/fused together.
The pepper was served on a large white plate (love the contrasting colors of the dish and food) over the tomato sauce. Also served with homemade guacamole, made in our granite molcajete - one of my fav kitchen tools. More on that in a separate post.
I think this dish is great on a cold night. It’s spicy, warm, hearty. Though, I am known to love spicy foods on hot days too - sweat it out!
The prices at Cinco de Mayo are genius. To illustrate why, please allow me to share this imaginary conversation.
Customer: That’s weird. Why does the two enchiladas meal cost $7.52? What an odd price.
Cinco staff: Haha. You are silly. When we add in the tax, the meal will cost $8.25. If you are paying in cash you will only get quarters back as change.
Customer: Are all the prices so well thought out?
Cinco staff: Of course! This is Cinco de Mayo!
It’s really a pretty good system. The staff doesn’t do any math. They simply read “tax included” prices from a secret little menu inside the window, and you, the cash paying customer, get nice round totals. When you get change, it’s mostly quarters and dimes. Never pennies. Perfect, right?
Almost. In tonight’s episode they screwed up. Whoever did the figuring for item 30 figured wrong. Devin noticed, and then Devin raged. Then we all raged. Then we ate and went home. But while we were home sleeping, something magical happened. Cinco changed the price on the menu!
Please note that our rage didn’t save you any money. Item 30 will still cost you $7.00. But we have saved you aggravation, specifically the aggravation of seeing a price on the menu, figuring the tax in your head, being charged more than you think you should have, and then arguing with a nice lady who really doesn’t seem to understand why you are upset. You’re welcome.
tl;dr We will rage over 37 cents.
Tonight’s menu: the number 30 – chile relleno, rice, beans, salad & tortillas.