Cha Cha Cha Chile Relleno

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Good morning! Happy Sunday Funday! Wish it was warmer out and this winter would be over already. I am so ready for more sun in my life. This month pretty much flew by and the good news is March is just around the corner. It might still be up and down with the weather but that official date of the 21st making it be Spring is music to my soul. I love the birds singing and the trees budding and flowers popping up. Life! The winter blues can kiss my ass! LOL!!!

So I worked a couple days last week at my mom job gig at the school and I could not have gotten luckier Friday. There was an assembly and we had extra time before lunch had to be served. So my coworker Marisa offered up to make us my most favorite Mexican dish ever!!!! Chile Relleno! OMG Like I can’t contain my excitement on finally learning this dish. And from a person who rocked it out like a master chef!!

Anytime I go to a Mexican restaurant, this is my dish that I order. Some places make it with meat. Some make it with cheese. I have had it both ways and both are delicious. I prefer the cheese way. This was a fantastic cooking and learning experience. We are so spoiled in that kitchen. I wish I had walk in freezers, hot boxes, steamers, 4 huge ovens, and endless work space. What I could do with that! Ahh…..someday….you never know where dreams can take you.

So back to reality, we have been in limbo still with house stuff. People are crazy. Let’s just say that. I would rather give birth than to sell or buy a house. Really! And I have to do both so make that birth to twins. It is totally stressful and I am not good with waiting for answers. From day to day things change and it’s insane to keep up with. Thankfully I have some angels as friends who try to ease my fears and anxiety with their support and wisdom. And family who listen to it all. I love you all so much! When it is all said and done, I owe you a big dinner in my new house to show my appreciation. Maybe I will make these and we can have margaritas and a mariachi band to celebrate surviving it all.

 

Here is the recipe for the peppers. They are pretty tasty with Mexican rice.

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The dredged peppers.

 

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The sauce.

 

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Perfection.

 

 

 

 

The Mexican rice we made was really easy. 

1 1/2 Cup long grain rice

3 Cups water

1/2 Cup tomato sauce

2T butter

2 tsp. chicken base (Or replace the water with 3 C chicken stock)

Melt butter in a frying pan. Add rice and cook about 2 mins.

Add water, tomato sauce, and base or stock and tomato sauce.

Stir gently and simmer over low heat until all the water is absorbed. Do not stir while it is cooking. After the water is absorbed, cover with a lid and turn off heat.

Let the rice sit about 5 mins. with the lid on before serving. You can always doctor it up a little with cooked carrots and potatoes, corn, cilantro, cumin, salsa……whatever you like.

 

My favorite Mexican dish served up just like that! What a surprise, and a good day to come to work!

 

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