Just blistered some poblanos.

[trof]

Miz t. is making chili rellenos tonight.
I pull her chain by saying "Are you making rilleenos?"
Hee

She usually blisters them on the stove.
But she was gone this afternoon and I decided to surprise her by doing them on the grill.
Put 'em in a paper bag to sweat.
All ready to go when she got home.

It's the little things in a marriage.
Really.

And I got points.
Points are very inportant in a marriage.
Ask any husband.
:-)

[GOPisEvil]

1. Mmmm...rellenos...

:9

[quip]

13. Mmmm...points...

:thumbsup:

[siligut]

2. Chili rellenos! Nothing better.

You are a gentleman, sir.

If you ever get a chance, Maria’s in Santa Fe has the best Chili Rellenos.

Fire roasted poblanos sounds so good. We use Tillamook pepper jack.

Also, I learned from a restaurant owner, make gravy with Knorrs veggie cube, add some blended, roasted, tomatillos and serve that over the peppers.

We are having fried brown rice and egg flower soup tonight, but I think the market will see me soon, I need some chili!


edit for saving face.

[trof]

3. Rellenos with refritos and Spanish rice.

I'm already salivating.

[siligut]

4. Refried beans!

I am vegetarian, but I still eat the refried beans in restaurants. I like to dip the free chips in their cheesy goodness. At home we use the organic vegetarian beans.

Have you ever had Frito pie? Guilty pleasure, that.

[trof]

5. Had tamale pie.

What's in Frito pie?
And we always use the 'no lard' refritos.

Just found out we had no refritos.
:-(
So...can of pintos in the Cuisinart with some chili powder.
Where there's a will, there's a way.
Miz t. is resourceful.
:-)

[siligut]

6. This is a recipe, of course I never use a recipe, but this will give you an idea.

· 3 cups Fritos corn chips
· 3/4 cup chopped onion
· 1 cup grated cheddar cheese
· 2-1/2 cups chili (your favorite -- homemade, canned, whatever)

Preheat oven to 350°F.
Spread 2 cups of Fritos in a baking dish.
Sprinkle half the onion and half the cheese over Fritos.
Pour chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili.
Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.
Top with more cheese, sour cream, chopped fresh tomatoes and/or onions and peppers if you like.

Haven't tried processing pintos to get refried, but that should work! Miz t. is resourceful and food at your place sounds good!

[trof]

10. Thanks. Sounds good. Got some leftover chili in freezer.

Venison chili.
I think I'm good to go.

[Xipe Totec]

7. You done right!

Can't do them justice in an oven; too slow. You want the skin to blister and char to get the smoky flavor.

Buen provecho!

[cbayer]

8. Good for you.

It is the little things. My husband gets lots and lots of points.

[Gormy Cuss]

9. trof: Blistering on the grill is second only to a chile roaster

(and yes, the SO has a roaster. He grows New Mex and poblano type peppers each summer and we roasted them and freeze them for year round use.)

[siligut]

11. How were your rellenos? How did the beans turn out?

How did you prepare the rellenos? I have both pan-fried and baked them.

When I bake them, I use flour, egg and panko crumbs. That way they get a crispy crust.

I don’t really like the thick eggy coating most “Mexican” restaurants use. You have to add a bit of flour to get them the way we like them.

[trof]

14. Beans were good.

We've done that before when we didn't have a can of refried.
Now I'm not sure why we don't just do that all the time.
Guaranteed all veggie with no lard or transfats.

She pan fried them in about an inch of canola.
She also makes a relleno casserole. Just layers of all the stuff that goes in the original dish and baked.
But last night she said she wanted 'real' rellenos.
They were scrumptious.

And I just had some of the leftover relleno meat stuffing with a fried egg on top.
Yum!

[siligut]

16. My favorite guy does that. Loves leftover Mexican.

We put an egg over the top of red chili enchiladas for dinner.

There is an Oaxacan restaurant in Seattle that does terrific food. Click on the link, in the upper right, you can see they put an egg on their enchiladas.

Unfortunately they always make the “best of” list, so unless you go early and on a weekday, the queue is down the street. Well, actually, I like these guys so much, I am glad they get the business they do.

http://www.lacartadeoaxaca.com/carta.html

[Richardo]

12. Is this another one of those euphemism threads?

:D

[trof]

15. Yes, it's a 'spanking' thread.

;-)

[texas1928]

17. I got points about two weeks ago.

I caught a mouse that some how got into the house.

I AM THE GREAT MOUSE KILLER!!! She made me a suit and everything.

[trof]

18. I try to pile up as many as I can.

Never know when you're gonna need 'em.