so last night after a long day “at the shop” (as my dad says) and then lawn mowing before the rain… which never came until sometime this morning… it was time to fix dinner.
When I was a newly wed and wasn’t working, I meal planned. It was great and I always knew what was coming up and what I had in the fridge. Well, needless to say, I have slacked in recent months. Its really hard in the summertime to get geared up to cook when its over 90 for like 2 months straight!
So after much deliberation, we decided on eggs and bacon (a fantastic backup meal), but because I had just harvested like 5 peppers, among other things, I decided to try to make Chile Relleños.
A Chile Relleño is a stuffed pepper. yum! I just stuffed mine with cheese but you can stuff them with lots of things! Even Mike had a second bite! 
They turned out really good, almost like a glorified mozzarella stick except with some pepper in there too and they were not spicy at all! The only change to the RECIPE would be that in Hispanic cooking, typically there is no yellow cheese, so I made this recipe with white mozzarella cheese. Great new thing to try.
Suggestions on “charring” and peeling peppers. If you have a gas stove, this is easy, turn the stove on low and put the chili directly over the flame, but watch it closely. You want the skin to boil and turn a little charred. If you have an electric stove, do the same thing on a skillet with little to no water/oil. Once about 60-80% of the outside is charred, remove from the heat and put in a glass bowl. Put some saran wrap on top of the bowl and allow the peppers to “sweat.” After about 15 minutes or so you can literally peel the thin outside layer of skin off the peppers and then you can proceed with the regular recipe.
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