The smoky charred chiles were the perfect vessel for the filling, adding just enough spice to make your lips tingle. Instead of heavy and fatty, the corn adds natural sweetness to balance out the dairy. All told, if you're looking for an intro chile relleno recipe, this is an excellent place to start.
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Let's say a Japanese restaurant is judged by the quality of its udon noodles, or a French bakery judged by the crust and taste of their baguette. To test the quality of a Mexican restaurant, you should try the chile relleno. The core elements to look for: the crust, roasted pepper, and filling. When any of these elements goes awry, you should probably stop yourself from ordering anything else on the menu.
It's early as I write this. Strike one. My mind is fried from all the turkey coverage of the last two weeks. Strike two. But when I look at this "breakfast of champions" created by Rebecca of Ezra Pound Cake, I experience a moment of clarity. A singularity of purpose. And that purpose is to procure the ingredients for this cheese-grits chile relleno dish and knock one out of the park. I mean, look at that thing. Based on a recipe by Matt Lee and Ted Lee, it's all roasted poblano peppers (yum) filled with cheese grits (also yum), topped with roasted tomato gravy (oh, yeah). Plus, don't you love it when a food also serves as a serving...