Chile rellenos and tostones!

Here and there I do some cooking and today I had a craving for Chile Rellenos and some puertorrican tostones, which is fried green plantain. I also had some avocado.

Turn the oven on at 350º F , put your chiles, pasilla chiles , on the top shelf on a cookie tray that has been lightly greased or pammed. Let the peppers roast for 15 to 20 minutes, you need to peel the skin off and that is done later. You know your peppers are ready when they skin is wrinkled. Take the peppers out and put them in a paper bag , close the paper bag and let it rest for about ten minutes. What should happen is that the pepper's skin will loosen up and you will be able to peel the skin off. The skin is very hard on your system that's why you need to peel it off.

So what did I stuffed them with? I made the stuffing with some ground pork, salsa, shitake mushrooms, regular mushrooms and dark olives, and some garlic, stir fried with olive oil, and Oaxaca cheese which is a lot like mozzarella.

Peeled the skin off the peppers and stuffed them with the savory stuffing, then at 300 º F for 20 to 25 minutes, covered with some aluminum foil and your meal is ready to be served.



The to make tostones there are some steps before what you see. You take a green Plantain and you peel it. You cut in 1 inch or bigger slices, then you let ithem soak on water that has had about a quarter of a tablespoon of salt added. You then fry then in a skillet until lightly golden like the color on the upper left of the collage. After that you put them on a hard surface lined with a paper bag, you close the paper bag over it and with the palm of your hand you push down. The end result wil look like the picture in the lower left of the collage. You let them fried until a little more dark golden. Put them on a plate with paper towels to drain the grease, you may salt them lightly.

Hope you enjoyed stopping by, I will have more stuff later on, things I am working on.