The best time to home-cook chile rellenos is now. These New Mexico chiles are in season, at their flavor peak, and for under a dollar a pound the best price of the year. Don’t bother going down to New Mexico to find them, get them at the local farmers market. Guess what’s for dinner?
New Mexico Chiles are locally grown* and have that mild, beautifully sweet, roastiness when blackened. Instead of frying these in lots of oil, I’m baking them.
Let’s start by roasting the peppers. I roast my pepper whole, without seeding. Place the peppers on a tray and broil for ten minutes on each side. The pepper should blacken and fill the kitchen with that roasty pepper aroma. Peel the skin but keep the stem attached. The flesh should be tender. Carefully slit them down the middle. Then I stuff them with a mixture of pepperjack cheese and sour cream. Lay the stuffed peppers in a lightly greased pan.
In a bowl mix together~
- a half dozen eggs,
- 1/4 cup flour,
- 1/2 tsp. each baking powder, salt, fresh oregano.
~Pour over peppers and bake about 30 minutes or until tops are golden brown.
Another way to use up those tomatoes from the garden is to throw together Pico de gallo. I’m not sure why this salsa translates as rooster’s beak but is a delicious garnish for these rellenos. Diced tomatoes, chopped onion(this time of year I like the Walla Walla), jalapeño pepper, a lime, cilantro, salt, and pepper.
Oh yooooooo hooooooo~~~Dinner time!
* My chef friend just informed me, locally grown if you are from the Southwest.