Sunday, October 18, 2009

Chile Rellenos with Roasted Tomatillo Sauce

So with the yumminess found in my first experience with Bountiful Baskets, I made chile rellenos. They are my all-time favorite Mexican food, but they are always hit and miss and restaurants, so I don't order them too often.

My Mexican Pack came with 4 giant, dark green poblano chiles. They were beautiful and instantly called out to me that they wanted to be made into chile rellenos. Luckily for me, I had a plethora of other Mexican produce to compliment them and an awesome friend/chef just posted a recipe for a tomatillo sauce. The pack had all the necessary produce.

I altered her recipe a tiny bit. I think I used 8 tomatillos. I didn't use the sour cream (although I might if I was using it as a dressing), I just used olive oil. I added some roasted onion. I added one roasted chile (I don't know what kind it was and I wasn't sure how spicy it was. It was yellow and about the size of a jalepeno.) Next time I'll add two. And I just roasted all the veggies, including the garlic, on my grill. The sauce was what really made the rellenos awesome.

Now for the actual Chile Relleno recipe.

4-5 Poblano Chiles (Anaheim also work well, and I used one plain old green pepper for the kids)
8 oz. cream cheese
1/2 c. grated cheese (Jack or any mexican cheese are best, but I ended up using cheddar)
1 clove garlic, minced (I should have roasted another 1 or 2 cloves for the filling)
handful of chopped cilantro
2 T chopped onion (I should have roasted that as well)
salt to taste
4 eggs, separated

Roast the whole poblanos on the grill until the skin is nice and blackened all over. Place in a paper bag and close for 15 minutes. Remove skin from chiles and carefully deseed, if desired. (I left two with seeds for Tom and extra spiciness. Mine without seeds had the perfect level of heat.)

Mix filling ingredients. Carefully slit each chile and stuff with filling and fold back closed.

Whip egg whites until stiff peaks form. Fold in yolks. Dip each filled chile in flour with a bit of salt and shake off all excess. Dip in egg batter and immediately fry in skillet with hot oil. Fry until golden brown on each side and filling is hot.

Serve with Roasted Tomatillo Sauce, Mexican Brown Rice, gaucamole and fresh corn tortillas.

Bountiful Baskets Rock!

So if you've never tried, or heard of, Bountiful Baskets, you need to get involved. It is a food co-op that delivers great local and regional produce at a can't be beat price. For $15, you get a big box of random seasonal produce. They also usually offer extra produce (such as bushels of peaches or a mexican variety pack) for a great deal. It is super fun to see what you get and to figure out what to do with it all before it goes bad.

This was the first time I have tried it out, but I think it was well worth the money. I did have to drive 40 miles to get the stuff, but I rationalized because I was picking up 8 boxes for all my friends. I am working on getting a pick-up closer to home.

Here are the goodies from my first week. I figure the standard basket, which cost me $15, contained $20-$25 worth of produce had I bought everything on sale. Do you see those persimmons. I have got to find a fun recipe to use them up.

The Mexican pack cost me $7.50 and contained $10-$15 of awesomeness. Do you see all those chiles, three varieties?. Chile rellenos were cooked last night, and let me tell you, they were wonderful.

So if you live anywhere in Arizona or in Northern Utah or Cedar City you need to check out their web site and get involved.

Friday, October 16, 2009

Since I don't cook much anymore and rarley take pictures...

Photo from

I will share a recipe I want to try and may get to by Christmas and if I do, I will definitely take pictures and share.

Pioneer Woman posted about yummy dark chocolate truffles with sea salt. That is two people who have posted about the awesomeness of sea salt (Her and her). I guess, I need to invest in some.

I have always wanted to make truffles because a) they are so delicious, b) they are so expensive and c) they are so beautiful and I think they would make grand Christmas neighbor gifts.

Does anyone else have a great, simple truffle recipe? Please share.