Carla's Kitchen Capers: A Gringa Makes Chiles Rellenos

Carla's Kitchen Capers: A Gringa Makes Chiles Rellenos: I love chiles rellenos!! On the rare occasion when I can find poblano's in my grocery store I make them. It took me 4 or 5 times to get it j...

A Gringa Makes Chiles Rellenos

I love chiles rellenos!! On the rare occasion when I can find poblano's in my grocery store I make them. It took me 4 or 5 times to get it just right and I must say my salsa mexicana is yummy, but my amigos will be the judge of that.

for the salsa:

1 4 oz can of tomato sauce

4 oz of water

1 chipolte in adobo diced

1/4 white onion diced

2 cloves of garlic smashed and peeled

1/4 tsp each of oregano and cumin

1 tablespoon olive oil

heat the oil in a frying pan add onion and garlic and cook about 5 min (be careful not to burn the garlic it will become bitter), add the rest of the ingredients and simmer about 1/2 hour.

for the poblano's:

Put the chile's on the burner of a gas stove, under the broiler or on a out door grill and char the skin until black all over, place in a plastic or paper bag and steam about 5 minutes being careful not to let them get to soft. Now peel the skin off and make a small slit in the side and remove the seeds. Stuff with a chunk of cheese big enough to fill the pocket I used fresh mozzarella tonight but you can really stuff it with any cheese you like. Close with a toothpick and make the frying batter.
for the batter I used:
3 eggs  separated
1/4 cup of flour
salt and pepper

first whip the egg whites to stiff peaks, then place the flour in a dish mix in the salt and pepper and dredge the stuffed poblano's. Next fold in the flour and eggs yolks into the whipped egg whites. In a frying pan heat about 1/2 inch of oil, coat the peppers with the egg white batter and fry lightly, drain and place into the salsa and simmer for about 5 minutes. Serve with mexican rice and refried beans for the perfect authentic Mexican dinner.

Carla's Kitchen Capers: Pizza Night The Possibilities Are Endless

Carla's Kitchen Capers: Pizza Night The Possibilities Are Endless: Making pizza at home is easier than you think, store bought dough and the possibilities are endless... I love to make pizza at home, it co...

Pizza Night The Possibilities Are Endless

Making pizza at home is easier than you think, store bought dough and the possibilities are endless... I love to make pizza at home, it costs 1/4 of the price of take out and you can customize it to you own specific taste. You can make your own dough from scratch that would be awesome, but store bought from your favorite pizza joint or super market would be more than acceptable. The key is to let it come to room temperature so it's easier to stretch. A super hot oven, like 500 degrees, or slightly lower in a convection oven and your golden. The topping are a tongue's palate go wild, different strokes for different tongues.... Tonight I made (on the left) tomato, pepperoni and jack for hubb's, bacon, green onion and brie for me.
*think out of the box, you will surprise yourself
**invite friends for a make your own pizza night, put out lots of toppings and let them bring their own beer, super fun party!!!!