EGR: Chiles Rellenos
When I was growing up, my mother's students would often bring her platters of food at the end of the semester to thank her. The time and effort and cost required in cooking these mountains of food really showed their gratitude and love- and the amazing smell of chiles rellenos would fill up the house. This is a dish that always makes me think about gratitude and the power that food has to bring people together and express love.
Like the bumper sticker on my fridge says:
So here is my version of chiles rellenos:
Wash and core a whole bunch of poblano peppers.
Cut up large chunks of queso para fundir (quesadilla cheese).
Stuff the cheese into the peppers.
Line up all of the stuffed peppers in a baking dish and preheat your oven to about 375.
Pour a whole bunch of salsa over the tops of the peppers, and spoon some of it inside with the cheese.
Cook for at least 45 minutes, until the peppers are soft and can be pierced with a fork. Enjoy the smell of deliciousness, kindness, and gratitude!
Like the bumper sticker on my fridge says:
So here is my version of chiles rellenos:
Wash and core a whole bunch of poblano peppers.
Cut up large chunks of queso para fundir (quesadilla cheese).
Stuff the cheese into the peppers.
Line up all of the stuffed peppers in a baking dish and preheat your oven to about 375.
Pour a whole bunch of salsa over the tops of the peppers, and spoon some of it inside with the cheese.
Cook for at least 45 minutes, until the peppers are soft and can be pierced with a fork. Enjoy the smell of deliciousness, kindness, and gratitude!
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