Jan had brought some ghost chili products back from a trip to Monterey. As a result, I was doing a Cal-Mex cuisine Sunday dinner. I did not want the usual beans and rice, so I decided to make enchiladas.
Tag Archives: queso fresco
Jan has requested chili rellenos to go with my molé chicken this Sunday. A quick look at recipes on-line told me that it is a fussy recipe that has several steps fraught with peril. You have to broil, deseed, and then stuff the chilies without breaking them. Then you have to coat them in a egg batter and deep fry them, still without breaking the chilies or having the coating fall off.