Tonight's Dinner: Mexican Fiesta Platter (from bottom of plate then clockwise) Baked Poblano Chile Relleno Mexican Rice Chili Beans Chicken Enchilada in Hatch Chili Rojo sauce Roasted Stuffed Jalapeño Hearty Tossed Salad ¡Olé! ok, I'm a month late for El Grito (Mexican Independence Day [from Spain] not to be confused with the later Cinco de Mayo) but I found a couple Poblanos and half dozen Jalapeño chilies in my Co-op box yesterday so I was pondering Chile Rellenos ... fired up the grill and roasted the Poblanos and Jalapeños. After cooling in a heavy bag for an hour, I skinned and seeded the chilies. I stuffed the Jalapeños with #StringCheese sticks, then breaded with Panko before quickly deep frying for 2 mintues. The Poblanos were stuffed with #Queso #Oaxaca (you can sub Monterrey Jack). I layered a small baking dish with first a mix of panko and Queso #Cojita (sort of Mexican equivalent of Parmesan cheese), then poured in some beaten eggs to jus bread crumbs, then dusted stuffed Poblanos with flour and layed them over eggs and bread crumbs, sprinkle another layer of Panko and Cojita, sprinkle with extra Cojita, then pour in enough beaten eggs to jus all the layers, and bake for 45 minutes. The Enchiladas were made with Mexican spiced and braised chicken breast, then shredded, some Hatch Rojo sauce stirred in along with diced onions and shredded cheese of choice (I used some if the Oaxaca), then fill tortillas, place in baking dish, smoother in Hatch Rojo sauce, sprinkle with more shredded cheese and bake 30 minutes. Warm up Pinto Beans with diced onions and Jalapeños, 3-4 cloves garlic, chili powder and cuminos. Steam some rice (ideally a day or two ahead of time), stir-fry some diced onions, jalapeños, tomato, minced garlic, add rice and spices - chili powder, cuminos, oregano - stir well then lower heat and cover. To serve, cut desired portions of Poblano Relleno and Enchilada garnished with sliced scallions and black olives, a scoop each of rice and beans, and 1 or 2 of the Jalapeño Poppers, top Relleno and Enchilada with some sour cream and guacamole. Enjoy! #TonightsDinner #Mexican #ChiliRelleno #JalapenoPoppers | RedGage

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Tonight's Dinner: Mexican Fiesta Platter (from bottom of plate then clockwise) Baked Poblano Chile Relleno Mexican Rice Chili Beans Chicken Enchilada in Hatch Chili Rojo sauce Roasted Stuffed Jalapeño Hearty Tossed Salad ¡Olé! ok, I'm a month late for El Grito (Mexican Independence Day [from Spain] not to be confused with the later Cinco de Mayo) but I found a couple Poblanos and half dozen Jalapeño chilies in my Co-op box yesterday so I was pondering Chile Rellenos ... fired up the grill and roasted the Poblanos and Jalapeños. After cooling in a heavy bag for an hour, I skinned and seeded the chilies. I stuffed the Jalapeños with #StringCheese sticks, then breaded with Panko before quickly deep frying for 2 mintues. The Poblanos were stuffed with #Queso #Oaxaca (you can sub Monterrey Jack). I layered a small baking dish with first a mix of panko and Queso #Cojita (sort of Mexican equivalent of Parmesan cheese), then poured in some beaten eggs to jus bread crumbs, then dusted stuffed Poblanos with flour and layed them over eggs and bread crumbs, sprinkle another layer of Panko and Cojita, sprinkle with extra Cojita, then pour in enough beaten eggs to jus all the layers, and bake for 45 minutes. The Enchiladas were made with Mexican spiced and braised chicken breast, then shredded, some Hatch Rojo sauce stirred in along with diced onions and shredded cheese of choice (I used some if the Oaxaca), then fill tortillas, place in baking dish, smoother in Hatch Rojo sauce, sprinkle with more shredded cheese and bake 30 minutes. Warm up Pinto Beans with diced onions and Jalapeños, 3-4 cloves garlic, chili powder and cuminos. Steam some rice (ideally a day or two ahead of time), stir-fry some diced onions, jalapeños, tomato, minced garlic, add rice and spices - chili powder, cuminos, oregano - stir well then lower heat and cover. To serve, cut desired portions of Poblano Relleno and Enchilada garnished with sliced scallions and black olives, a scoop each of rice and beans, and 1 or 2 of the Jalapeño Poppers, top Relleno and Enchilada with some sour cream and guacamole. Enjoy! #TonightsDinner #Mexican #ChiliRelleno #JalapenoPoppers

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Tonight's Dinner: Mexican Fiesta Platter (from bottom of plate then clockwise) Baked Poblano Chile Relleno Mexican Rice Chili Beans Chicken Enchilada in Hatch Chili Rojo sauce Roasted Stuffed Jalapeño Hearty Tossed Salad ¡Olé! ok, I'm a month late for El Grito (Mexican Independence Day [from Spain] not to be confused with the later Cinco de Mayo) but I found a couple Poblanos and half dozen Jalapeño chilies in my Co-op box yesterday so I was pondering Chile Rellenos ... fired up the grill and roasted the Poblanos and Jalapeños. After cooling in a heavy bag for an hour, I skinned and seeded the chilies. I stuffed the Jalapeños with #StringCheese sticks, then breaded with Panko before quickly deep frying for 2 mintues. The Poblanos were stuffed with #Queso #Oaxaca (you can sub Monterrey Jack). I layered a small baking dish with first a mix of panko and Queso #Cojita (sort of Mexican equivalent of Parmesan cheese), then poured in some beaten eggs to jus bread crumbs, then dusted stuffed Poblanos with flour and layed them over eggs and bread crumbs, sprinkle another layer of Panko and Cojita, sprinkle with extra Cojita, then pour in enough beaten eggs to jus all the layers, and bake for 45 minutes. The Enchiladas were made with Mexican spiced and braised chicken breast, then shredded, some Hatch Rojo sauce stirred in along with diced onions and shredded cheese of choice (I used some if the Oaxaca), then fill tortillas, place in baking dish, smoother in Hatch Rojo sauce, sprinkle with more shredded cheese and bake 30 minutes. Warm up Pinto Beans with diced onions and Jalapeños, 3-4 cloves garlic, chili powder and cuminos. Steam some rice (ideally a day or two ahead of time), stir-fry some diced onions, jalapeños, tomato, minced garlic, add rice and spices - chili powder, cuminos, oregano - stir well then lower heat and cover. To serve, cut desired portions of Poblano Relleno and Enchilada garnished with sliced scallions and black olives, a scoop each of rice and beans, and 1 or 2 of the Jalapeño Poppers, top Relleno and Enchilada with some sour cream and guacamole. Enjoy! #TonightsDinner #Mexican #ChiliRelleno #JalapenoPoppers

Tonight's Dinner: Mexican Fiesta Platter (from bottom of plate then clockwise) Baked Poblano Chile Relleno Mexican Rice Chili Beans Chicken Enchilada in Hatch Chili Rojo sauce Roasted Stuffed Jalapeño Hearty Tossed Salad ¡Olé! ok, I'm a month late for El Grito (Mexican Independence Day [from Spain] not to be confused with the later Cinco de Mayo) but I found a couple Poblanos and half dozen Jalapeño chilies in my Co-op box yesterday so I was pondering Chile Rellenos ... fired up the grill and roasted the Poblanos and Jalapeños. After cooling in a heavy bag for an hour, I skinned and seeded the chilies. I stuffed the Jalapeños with #StringCheese sticks, then breaded with Panko before quickly deep frying for 2 mintues. The Poblanos were stuffed with #Queso #Oaxaca (you can sub Monterrey Jack). I layered a small baking dish with first a mix of panko and Queso #Cojita (sort of Mexican equivalent of Parmesan cheese), then poured in some beaten eggs to jus bread crumbs, then dusted stuffed Poblanos with flour and layed them over eggs and bread crumbs, sprinkle another layer of Panko and Cojita, sprinkle with extra Cojita, then pour in enough beaten eggs to jus all the layers, and bake for 45 minutes. The Enchiladas were made with Mexican spiced and braised chicken breast, then shredded, some Hatch Rojo sauce stirred in along with diced onions and shredded cheese of choice (I used some if the Oaxaca), then fill tortillas, place in baking dish, smoother in Hatch Rojo sauce, sprinkle with more shredded cheese and bake 30 minutes. Warm up Pinto Beans with diced onions and Jalapeños, 3-4 cloves garlic, chili powder and cuminos. Steam some rice (ideally a day or two ahead of time), stir-fry some diced onions, jalapeños, tomato, minced garlic, add rice and spices - chili powder, cuminos, oregano - stir well then lower heat and cover. To serve, cut desired portions of Poblano Relleno and Enchilada garnished with sliced scallions and black olives, a scoop each of rice and beans, and 1 or 2 of the Jalapeño Poppers, top Relleno and Enchilada with some sour cream and guacamole. Enjoy! #TonightsDinner #Mexican #ChiliRelleno #JalapenoPoppers

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