Fueled with a new rung I decided to go grocery shopping yesterday... $130 later I came home with more food than would fit in the fridge LOL

Most of it's veggies, so no worries. Yesterday it was all about hot wings. Tonight it's all about chiles rellenos. Here's how:

Start with either anaheim or poblano peppers that are nicely green and shiny. If you have the luxury of a gas stove, turn that flame up real high and put the pepper right in the flame until charred. I use my gas grill if the weather cooperates. Toss the charred peppers in a paper bag for 15 mins. Rinse under cold water and just sluff that charred, waxy, outer skin right off being careful not to tear the pepper flesh.

There are a couple schools of thought on seeds... some folks don't like the extra kick and texture of the seeds and membranes and some don't mind. I'm somewhere halfway. I split the side and take out the majority of the seeds and membrane.

Lay the skinned and seeded peppers on paper toweling.

Cut pieces of cheese into triangles that will just fit inside the peppers. I use monterey jack or queso blanco for melting. Slip a piece of cheese inside each pepper.

Take 3 to 6 eggs and separate them into yolks and whites. With a mixer, whip the whites until nice and stiff. Whip the yolks until lemon colored then fold in the yolks.

Get an inch or two of canola oil hot in the skillet. When a drop of the egg batter sizzles and floats it's ready. Dip the stuffed peppers in the egg and place seam side down in the oil. Fry until brown then using a pair of tongs, turn to brown the other side.

Now in Mexico they use lard for frying... I use canola. Lard really gets them crispy, though.

Serve with enchilada sauce. Be sure to read the ingredients on the can. If the first ingredient is tomato, pitch it. It's not real. Enchilada means that it's en-chile'd or made with chiles. It's basically dried red ancho peppers seeded and reconstituted in boiling water and put in a blender. You can add garlic, cumin and chili powder, but it's really simple stuff. NOT tomatoed sauce.

Instead of chips and salsa, what about Mexican melting cheese with pork rinds...

And could probably wrangle up some kind of fake spanish rice using some kicked up cauliflower... hmmmm