baked chili rellenos
roast poblano chilies over a gas flame
until the skin chars and permeates the air with the
savory aroma of mexico
place your roasted chilies in a bowl and cover with a plate to "sweat".
this will make your chilies easier to peel
slit open the length of each peeled chili
carefully remove the seeds
where the heat of each chili resides
in a saucepan
place four coarsely chopped fresh tomatoes
with a little water
simmer
stuff each chili with queso ranchero and
carefully line them up side by side in a baking pan
cover with a lid or foil and bake for twenty minutes at 350
while your chilies are baking
chop and saute 1/2 of a small white onion
take your shimmering tomatoes and place in a blender add
3/4 tablespoon chicken bullion
"knorr jugosa in consume pollo"
the sauteed onion
ground fresh pepper to taste
add to the tomato mixture an equal amount of
la alpura crema
blend to a smooth mixture
when your chilies are finished baking
add the tomato crema over the top
and serve pipping hot
***
this sabroso dish is charged with memories of san miguel and so easy to
prepare. my praise was so great the first night i enjoyed these,
sophia the head cook
invited me into the kitchen to share her recipe.
lucky me,
now lucky you!
chilies por la cocina de mi hermano
plaster, acrylics, shiva oil paintstiks and love
