Chile Rellanos and Cinco de Mayo

The posts this week are in celebrations of  Cinco de Mayo. Cinco de Mayo is holiday that commemorates a battle in the Mexican state of Puebla, 150 years ago, this year.  Against insurmountable odds, the Mexican Army defeated the French and pushed them out of Puebla.

While the holiday is celebrated regionally, in Mexico, it is celebrated nationwide in the U.S.  Good marketing, I suppose.  At any rate, it is definitely a good reason to eat Tex-Mex.  So this week we are enjoying recipes for Chicken Chili Rellanos, Flour Tortillas, Chicken Fajitas( 2 chicken recipes was just lack of planning on my part, but I think you will enjoy both.) Mexican Wedding Cookies, Mango Salsa from Debbie Robinson, and Ice Cream Freezer Margaritas. Sorry, Baile is not included. (You will have to look that one up, he he.)

I cut this one in half so that you could see all of the yummy things that the pepper was stuffed with. 

1 cup of cooked meat
1 onion
1 green bell pepper
oil for frying and for sauteing
1 tablespoon of garlic
1 teaspoon of cumin
1 teaspoon of chili powder
1 teaspoon of parsley flakes
1 can of diced tomatoes with onion
1 teaspoon of garlic powder
1 cup of Shredded Cheese
1/4 cup of Plain Yogurt
1 Egg
2 cups of Flour

Debbi Hernandez' is a long time friend and her  Mother-in-Law lives in Mexico.  She taught Debbi to peel the skins from the Poblano Peppers by cooking the peppers over a fire until the skin blackens and swells.  Then the peppers are placed in a brown paper bag and closed.  This allows the steam to loosen the skin so that it is easily removed.  It works very well.  I blacken the pepper in the oven on broil and then transfer to the bag.  While you are waiting for the peppers to cool down enough to remove the skin, start making the filling.
In a skillet, heat oil and add onion, bell pepper and garlic.  Cook until onion just starts to caramelize.  Add chicken, seasonings, and tomatoes.  Cook until the liquid has evaporated.  Stir in cheese and yogurt. Set aside.
Peel the peppers.  Be careful because the pepper will easily split. Open the peppers and stuff with filling. Secure with wooden toothpicks.  Crack the egg into a bowl and add 1 1/2 cups of water.  Mix to combine.
In a second bowl, place flour and season with salt and pepper.  Gently coat the peppers in flour, egg and then back in the flour.
Heat enough oil in a skillet to fry the peppers.  Cook on both sides. Remember to not crowd the peppers while frying.  Repeat until all peppers have been cooked.  Carefully, twist the toothpicks and then remove them.  Let the peppers cool for at least 5 minutes before serving.

Enjoy!

Deloris