Chili Rellenos

What better way to eat a pepper (thanks Harmony Valley!) than first to stuff it with something?


Unadulterated poblano peppers.


Poblano peppers, duly adulterated.

Behold the chili rellenos, prepared more-or-less in the style as recommended by none other than Rick Bayless, that dude with the soul patch who's way into Mexican food.

This particular preparation had some atypical features, at least compared to most chili rellenos I've had:
- ground pork was the main filling, not cheese, and included dried currants
- the cheese that was in the filling was mozzarella*
- it was battered and fried before baking
- it was served in a tomato, onion and cinnamon broth

It was the tastiest chili rellenos I've ever had, and far exceeded expectations. The tomato and cinnamon broth was the icing on the cake, so to speak. We highly recommend you try this out.

* the mozzarella substitution was recommended to us by the fine folks at the France 44 Cheese shop. Worked great!