We seem to be having Cinco de Mayo week rather than just a day here at the Frugal household! Really, the three previous posts are all leading up to this very special recipe, Bob Armstrong’s Chile con Queso. What can I say? This is a masterpiece. I wish I could have gotten this recipe to you before the holiday, but make it anytime or pin it for later!
With Cinco de Mayo fast approaching I can’t help but think of Mexican cuisine. One of my favorite Mexican meals is a Chili Rellano, but today I wanted to go with just a bit of a fresher version than my old standby, which is absolutely delish, but also is fried. And so my Chipotle Chicken Stuffed Poblanos with Rajas Sauce were born.
I’m a bit at a loss as to how to describe this dish; tender chunks of braised pork in a slightly spicy, slightly smoky green tomatillo sauce is descriptive, but somehow doesn’t quite give justice. Guisado de Puerco con Tomatillos or Carne de Puerco en Salsa Verde rolls off the tongue with a bit more flair. Done right, this is world-class cuisine, hailing from the Michoacan area of Mexico.
Green Chili Breakfast Burritos have long been a staple in our house, so much so that I often multiply the recipe out, wrap them and store them in the freezer. These are a go to recipe whenever I make a big pot of my Denver Green Chili. There’s just something magical about Green Chili and melted cheese that does it for me! A double dose of Green Chile, from my Denver Green Chili plus fire roasted Poblano, gorgeous eggs, chorizo or breakfast sausage, hash browns and cheese all melded together inside a warm, soft, yielding tortilla! YUM!
This Chipotle Chicken Chowder has become a favorite of mine, which is a bit of a shame since someone in my family (no names mentioned to protect the guilty) won’t touch soup. It’s a lovely chowder full of all kinds of goodness: Chicken, potatoes, and hominy all brightened up by poblano, chipotle, cilantro and lime.
One of my all time favorite Mexican foods is Rajas – mild Poblano peppers, roasted, cut in strips and in the case of “con Crema” simmered for a few minutes in cream. Often served with cheese mixed in, they can be rich or can be served simply, as shown below.
Chile Rellanos have always topped my list of favorite Mexican/South Western type meals. A mild poblano, artfully stuffed with a mixture of cheeses, dipped in an egg white batter and served over a bed of sweet/sour sauce is something I crave to this day.