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Chiles rellenos

May 29, 2015 by Mary



Traditionally, the chile relleno is made with a poblano pepper stuffed with cheese or beef, battered with egg, fried, and served with a simple fresh tomato salsa. As poblano peppers can be a little hard to come by on this side of the world, I have a version I make with long green capsicums (rather than bell-shaped  capsicums). These have a similar shape to the long peppers.

INGREDIENTS
4 green capsicums (with a long, thin shape not bell-shaped)
200g Cheddar cheese or Monterey Jack cheese (depending on your preference)
4 eggs separated
Richie’s California Style Fresh Red Salsa (medium)
1 cup olive oil

Step 1: Roast
Roast capsicums over an open flame. Keep rotating them until the skin is blackened and starts to puff up a bit. Make sure they don’t burn – this should only take a few minutes. If you have access to poblano or pasilla chiles, you can use these instead of the capsicums.
Place roasted capsicums in a small bowl and cover the bowl, letting them steam for about 5 minutes. This allows them to soften (easier to peel). Using fingers or a paper towel, peel and remove the skin. Make sure you don’t use water to wash the skin off as you will lose that wonderful charred flavour.

Step 2: Fill
Starting at the top, make a slice down the middle of the capsicum or pepper with a knife. Slice about 2/3 of the way down only. Take the membranes out from the inside, and the seeds by either cutting them out or using a spoon to spoon them out. If you are using a spicy pepper, the seeds will be hot so be careful with how you take them out. Cut cheese into ‘rectangles’ and stuff each piece into the capsicums.

Step 3: Batter
Separate egg whites from egg yolks and beat the egg whites until stiff peaks form. Gently fold the egg whites into the egg yolks – this makes a nice batter. Dip each stuffed capsicum into the batter until it has a nice thick coating.

Step 4: Cook
Heat about 1/4 cup oil in a frying pan. Place one capsicum into the pan with the split side up. Fry for a few minutes until it is deliciously golden brown. Turn it over to fry the other side. Spoon oil over any part of the batter that hasn’t been fried. Leave for a couple more minutes until it is golden brown all over. Your capsicum has now transformed into a chile relleno! Take the chile relleno out and let it drain. Repeat with the other 3 capsicums.

Serve each chile relleno on a plate with Richie’s California Style Fresh Salsa spooned over the top. Enjoy!

If you are making a few, you can put them in a low oven so they can stay warm until you have finished frying them all. If you want to skip the frying and make them a little lighter, you can always bake the stuffed peppers in the oven.

Filed Under: Everyday Meals, Latest recipes, Vegetarian Dishes

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Fresh and healthy flavours are key to the Mexican cuisine I grew up with in California. Made locally in Melbourne, my Cal-Mex style food is always handmade in small batches using fresh, real ingredients. Every product is sealed by hand, every package is made to be opened and devoured. Reap the benefits of delicious, mouth-watering goodness!

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No one really knows who first came up with the Sal No one really knows who first came up with the Salsa name. It's tied to the Salsa musicians who would cheer dancers on with an exclamation of "Salsa!" to stir them up before playing a lively tune.

However, neither the dance nor the music can compare with the long life of the condiment. As early as 1571, the Spanish monk Alonso de Molino coined the name "salsa" for Aztec sauce preparations. The early beginnings of the yummy salsas we enjoy today.

Just how does Salsa music and dance relate to the delicious condiment? 

Regardless of which type of salsa you choose –  eating through a tub of salsa while blasting Celia Cruz right before hitting the dance floor — it seems that salsa brings the spice to life.

It's definitely cherished in our family!

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Round 1 Tamale Orders have now sold out. Huge than Round 1 Tamale Orders have now sold out. Huge thank you to everyone for your support! Sorry to anyone who missed out.
Round 2 Orders open in a couple of weeks!

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The humble burrito is a great lesson in life. Too The humble burrito is a great lesson in life.

Too often, we try to make what we do exceptionally complex instead of trying to simplify it. We hide behind buzzwords, we present ourselves in such a way that hides the basic thoughts we’re trying to convey. 
 
The same thing happens with burritos. We add the unnecessary toppings and ingredients. In Mexico, the traditional burrito represents a way to make use of common and beloved ingredients - tortillas, beans, salsa, seasonings, meat (or no meat for vegetarian or vegan 😀).

The next time you’re in a complex situation, think of the humble Mexican burrito. Keep it simple but make each piece spectacular!

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IT'S TAMALE TUESDAY! Orders are open! Round 1 - E IT'S TAMALE TUESDAY! Orders are open!

Round 1 - Enjoy before Xmas
Round 2 - Enjoy before New Year

Round 1 open now: 
👉 Chicken & Red Chile
👉 Cheese & Jalapeno & Salsa Verde (veggie)
👉 Tofu & Roast Veggies & Red Chile (vegan)

IMPORTANT:
- Limited numbers each round
- Round 1 delivery 8 & 9 Dec
- Round 1 pick-up 9 Dec 12-3pm
- Round 2 Orders open in a few weeks

⏰ Round 1 Orders close Sun 3 Dec unless sold out prior

🚴‍♂️ Delivery 10km radius from Richie's Salsa Kitchen West Preston or pick-up!
👀 Further details: https://richiescalmexfoods.com.au/tamales/
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How do you like your eggs in the morning? I like m How do you like your eggs in the morning? I like mine with a splash of Richie's salsa.

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Richie is dishing up Fresh Salsa & Burrito samples Richie is dishing up Fresh Salsa & Burrito samples at @toscanos_melbourne Kew. 10-1pm Sat 18 Nov. Yummy!

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