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Unread 11-09-2012, 11:54 AM   #9
Mark
somebody shut me the fark up.
 
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Join Date: 08-13-03
Location: St. Peters MO
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I made "deconstructed" chile relleno's on a grill a couple of weeks ago. Here's how:
  1. Get a bushel of fresh Hatch or Poblano chile's and blister them over a hot grill
  2. Place them in a plastic bag until they cool down some
  3. Slit open and rinse inside and outsider to leave behind a pepper fillet.
  4. Open them and add some shredded cheese and cooked/crumbled chorizo
  5. Place back on grill untill they carmalize on the outside.
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Dr. Mark (STL)
Ph.D. (honorary) Bovine $hitology

A thin line separates paranoia from an acute understanding of reality.
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