Wednesday, May 6, 2009

Chili Rellenos

This was a new one for me. It started with roasted poblano peppers. I fire roasted them on the grill till they were blistered then stuck them in a bag for five minutes. The skin blistered off easily. Then I cut them open and took the seeds and goopy stuff out.

We had some left over taco meat and rice. I added that to some onions in a frying pan along with a small can of tomato paste and a can of chpotale peppers in adobo sause. First time I've used these. They smell wonderful. Like barbque sause. When the peppers hit the pan they let capsisum into the kitchen. We coughed and choked a bit, opened the door and turned on the fan.

I spooned the meat rice mixture into the opened chili with some cheese and just for giggles put some peach salsa on the side.

My face turned red, my hair started sweating, and my sinus' are all cleaned out, but dang that was good.

Happy Cookin'

1 comment:

  1. no pictures???? Just reading the ingredients upset my stomach. I would like a milder version please. Way to be the iron chef.