Month: July 2023

Chili rellenos are one of those things I don’t cook much, in fact I can count on one hand the number of times I made them. So, when I go out, I order them every chance I get, as long as they’re made well. I find I am a bit picky about how they are made so when I was hungry for them feeling lazy and at home, I decided to try making them but in a casserole dish (and without the effort).

I only had a lot of Anaheim peppers, not Poblano but found they still worked for this recipe, so if you’d like to swap the type of pepper you may like to do just that. There’s a slight difference between the two peppers. Poblano peppers taste more earthy, looks like a pointier bell pepper. The Anaheim looks like more like the typical chili pepper, but they tend to have a sweeter taste, with thicker skin, more curved point, and can be bigger. I won’t go into more detail, but I think you get the idea, and you get some great vitamin C and A with both.

Roasting the Peppers brings out the flavors so in this recipe I did just that, but I did so in the oven instead of outside over a fire or grill.

How to Roast the peppers:

5-6 Anaheim or Poblano peppers

1/4 cup (or so) Olive oil

Salt and pepper per taste

Cut the tops of the peppers, clean and dry them off. Lay peppers on a baking sheet lined with parchment paper, brush the peppers with olive oil then add salt and black pepper to taste. Bake at 350 degrees for about 1 hour, turning after 20-30 minutes. When the peppers turn brown/black take them out and let them cool down. When the peppers are cool peel off the outer skin.

Chili Relleno Crustless Quiche:

6 eggs

1 cup of unsweetened cashew milk

1/4 cup of flour

1/2 – 1 full cup Queso fresco cheese crumbled.

1/2 cup of the shredded Mexican blend chesses, any brand will do. (Reserve 1/4 cup to add to the top)

4 green onions washed and cut up

Salt, black pepper per taste

In a large bowl add eggs and milk, after whipping them together add remaining ingredients, blending them all together. In a 9×11 pan place the whole roasted pepper on the bottom, pour mixture over the peppers top with remaining cheese blend. Bake at 350 for about 50 minutes. (This will be done when the knife comes out clean. ) When Quiche is done let it cool for a few minutes before serving .

I enjoy trying all sorts of foods but when I made these tacos I was amazed and was really happy with them, so I thought I’d share. I was late to try jackfruit because it seemed like such a big chore just to get to the meat of the fruit and I was cautious trying the can, my normal adventures self just wasn’t having it. Then I really wanted to make a nice Irish stew so I broke down and bought a can and wondered why I hadn’t done it sooner; I mean really this stuff is great.

(Check out my previous post on jackfruit BBQ sandwiches and you will see that this great little fruit will shred like pork, because of this great shredding ability that takes on basically any flavor makes this a great substitution in recipes.)

Jackfruit also know as jack tree are in the same family of trees as the mulberry and fig and they come from southern India/Malaysia rainforest as well as a few other areas of even Brazil and Africa, pretty neat to me, but what is helpful to know is just how healthy is it?

Low in calories with easy to digest sugars, great fiber, high amounts of vitamin C, A and has B complex which is rare in a fruit plus it is paired up with iron, potassium and magnesium. Just one thing this amazing fruit does with all this great goodness is it’s great at regulating the heart rate and blood pressure and who doesn’t need help in those areas?

This recipe takes only about half an hour with not to many ingredients plus when it gets hot the potassium will help in retaining fluid, hello great summer dish.

Jackfruit Street Tacos:

Serving 3-4 people, prep and cook time about 30 minutes

1 can of Jackfruit drained and patted down

1 small onion

1 can of diced Green Chilies

4-5 cloves of Garlic diced

1 8 ounce can of tomato sauce

1-2 cups of Grated Cheese

2 Cups of Shredded Lettuce

1-2 Tomatoes diced

1-2 Avocados diced

Cilantro diced

1 Tablespoon of Olive Oil

8-10 White corn Tortillas

The following per taste Chili Powder, Cumin Powder, Onion Powder, Garlic Powder, Salt,

On med/high heat add olive oil to the skillet then diced onion and garlic. Sauté for a few minutes until you can start to smell the onion and garlic then add the diced green chilis, seasonings sautéing for a few more minutes then add the tomato sauce ( if you like more of a saucy taco add more than stated) simmer on low for about 5 minutes. While you are letting the sauce simmer chop the lettuce, tomato, cilantro and avocado. After about 5 minutes add the drained padded down jack fruit to the sauce and let it simmer together for about 10-15 minutes, you may want to stir and separate the jackfruit so that it is more of a shredded taco mixture. While the taco mixture is simmering on low finish cutting up the condiments and warm up the white corn tortillas.( to warm the tortillas wrap them in a damp cloth and microwave them per your microwave settings)

To serve, place small spoonful amounts of taco mixture on individual warm white tortillas, add shredded cheese, lettuce, tomato, cilantro and avocado, now enjoy!