this is what happens when i have delicious almost bad tomatoes and a can of black beans i want to devour, tortillas on their last days, and leftover rice from a chinese carryout. oh yea, and way too much hommade pickled carrot and cabbage slaw.
When one has a passion for cooking and an enfatuation with fire, roasting peppers becomes almost orgasmic. the crackling pops and the burnt smell kind of turns me on i guess; pealing the burnt skin reminds me of a week after i've been at the beach, except it leads to this succulent soft silky skin.
But the best part about rellenos, or stuffing, is that i get to take out the gooey, slippery seeds. its an adventure that leads to this awesome burning sensation. (wait, the burning sensation is not too orgasmic...or it is, but one of the sad kinds that leads to an unwanted case of gonorrhea)
Manual egg beters rule. I probably could have gotten by with just a whisk, but i wanted my egg whites to foam so badly that i couldnt wait for the extra 30 seconds it probably would have taken me using a whisk.
This past summer was when i first discovered the greatness of heirloom tomatoes. And then i started indulging too much and used the ones that were going bad as a launching pad for completely different dishes.often Chile Rellenos end up being soaked in a tomatillo based verde sauce. I went with this yellow tomato and it produced a nice color and sweeter flavor that was balanced perfectly with the heat of the jalapenos, and the poblano.
as for stuffing the chile, i used some cojita queso fresco. every time i buy queso fresco from a mexican market, i dont know how its actually going to taste. i kind of dig the surprise, especially since i love all the variants. This was a little salty and not as soft as i would have liked. I had great success with local farmer's cheese once...but i forgot what it was called.
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