17. Chiles Rellenos

This is my cinco de mayo post- a little past it's due date considering the nature of this month (tons of birthdays, celebrations, doctor appointments, and well- the everyday grind.) This May I celebrated my heritage with a traditional recipe thanks to Frida and my mom, and my favorite telenovela.

I'm really not allowed to share this recipe according to mi mamita. Also according to mi mamita- I am now ready to get married since I have successfully mastered the art of "los chiles rellenos"- for my non mexi friends that's spanish for "stuffed peppers". Unfortunately I don't hear wedding bells anytime soon.

Peppers:

poblano peppers- as man

y as you want

cheese- I used Wisconsin rope cheese and pepper jack

tooth picks

3 egg whites and 1 egg yolk

flour

dried oregano

vegetable oil

roast peppers over flame until all of it is blackened. cover with towel, put in plastic bag and let steam for ten minutes. remove from bag and towel and peal off skin. slit pepper down the middle put rope cheese and oregano inside and close with toothpick. beat three egg whites with electric beater until stiff white peaks form. add egg yolk and continue to beat for a couple more minutes. heat up a pan with oil about 1/2 an inch deep. coat pepper with flour then dip in egg mixture. cook until golden and serve with sauce. top with jack cheese

Sauce:

6 roma tomatoes

1/2 an onion

1 garlic clove

2 jalapenos

vegetable oil

blend tomatoes onion and garlic in blender. heat sauce pan with oil pour tomato mixture in pan. cut up jalapeno and throw in sauce. cook well.

Happy Birthday to all my Taurus friends, this is for you!