{"id":1180,"date":"2018-06-03T08:20:39","date_gmt":"2018-06-03T15:20:39","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=1180"},"modified":"2018-06-04T14:37:54","modified_gmt":"2018-06-04T21:37:54","slug":"ditalinis-chiles-rellenos","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=1180","title":{"rendered":"Ditalini&#8217;s Chiles Rellenos"},"content":{"rendered":"<p>Ditalini and I recently joined a <a href=\"http:\/\/www.bountifulbaskets.org\/\" target=\"_blank\" rel=\"noopener noreferrer\">produce co-op<\/a>.\u00a0 Every Saturday we pick up two good-sized baskets of seasonal vegetables and fruit.\u00a0 This Saturday we found eight big green chiles mixed in with our haul, and Ditalini decided to make chiles rellenos from scratch.\u00a0 We used to make chiles rellenos using Ortega canned green chiles, but these turned out firmer and tastier than the canned kind, so we&#8217;re staying with fresh chiles from now on.\u00a0 It&#8217;s a little harder using fresh peppers, because you have to get rid of the skin first (canned ones come prepared) &#8230; but the extra effort is worth it.<\/p>\n<figure style=\"width: 640px\" class=\"wp-caption aligncenter\"><a title=\"IMG_5905\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/42486098462\/in\/dateposted-public\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm2.staticflickr.com\/1755\/42486098462_19aae144ae_z.jpg\" alt=\"IMG_5905\" width=\"640\" height=\"480\" \/><\/a><figcaption class=\"wp-caption-text\">Fresh poblano chiles, roasted &amp; peeled<\/figcaption><\/figure>\n<div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">Ditalini&#039;s Chiles Rellenos<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-servings p-yield yield\" itemprop=\"recipeYield\"><strong>Servings: <\/strong>3-6<\/li><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"2 hrs\"><strong>Time:<\/strong> <span class=\"time\">2 hrs<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-difficulty\"><strong>Difficulty: <\/strong>medium<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><br \/>\n<strong>Ingredients<\/strong><\/p>\n<ul>\n<li>4-8 fresh green chiles (you can used canned green chiles if you can&#8217;t get fresh)<\/li>\n<li>Monterey Jack or mozzarella cheese, sliced<\/li>\n<li>flour<\/li>\n<li>2 eggs<\/li>\n<li>1\/2 white or yellow onion, chopped<\/li>\n<li>2 small whole tomatoes<\/li>\n<li>chicken broth<\/li>\n<li>oil for cooking<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Roast the chiles until the skin is blistered (you can do this over a fire or in the broiler, turning the chiles to blister the skin all around), then peel off the skin.\u00a0 Slice each chili lengthwise and scrape out the seeds.\u00a0 Place a couple of slices of cheese inside each chili, then roll the chiles in flour.<\/p>\n<p>Separate the yolks and whites of the eggs.\u00a0 Beat the egg whites until they peak, then beat in the yolks.\u00a0 Dip each chili in the batter and fry in hot oil until golden brown.\u00a0 Place on a paper towel on a warm platter and keep in a warm oven.<\/p>\n<p>For the sauce, fry the onion in butter or oil until soft.\u00a0 Crush tomatoes with a mortar and pestle, add to onions.\u00a0 Add chicken broth to desired liquid consistency (we use about half a can), season with salt and pepper, let cook about five minutes.<\/div><\/div>\n<figure style=\"width: 640px\" class=\"wp-caption aligncenter\"><a title=\"IMG_5906\" href=\"https:\/\/www.flickr.com\/photos\/halfmind\/28694525908\/in\/dateposted-public\/\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/farm2.staticflickr.com\/1731\/28694525908_3a4cb655a0_z.jpg\" alt=\"IMG_5906\" width=\"640\" height=\"480\" \/><\/a><figcaption class=\"wp-caption-text\">Ditalini&#8217;s chiles rellenos<\/figcaption><\/figure>\n<p>Serve with Spanish rice, refried beans, and warm tortillas.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ditalini and I recently joined a produce co-op.\u00a0 Every Saturday we pick up two good-sized baskets of seasonal vegetables and fruit.\u00a0 This Saturday we found eight big green chiles mixed in with our haul, and Ditalini decided to make chiles rellenos from scratch.\u00a0 We used to make chiles rellenos using Ortega canned green chiles, but these turned out firmer and tastier than the canned kind, so we&#8217;re staying with fresh chiles from now on.\u00a0 It&#8217;s a little harder using fresh peppers, because you have to get rid of the skin first (canned ones come prepared) &#8230; but the extra effort is worth it. Serve with Spanish rice, refried beans, and warm tortillas.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[148,80],"tags":[],"class_list":["post-1180","post","type-post","status-publish","format-standard","hentry","category-miscellaneous","category-vegetables"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-j2","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1180","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1180"}],"version-history":[{"count":8,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1180\/revisions"}],"predecessor-version":[{"id":2169,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1180\/revisions\/2169"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1180"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1180"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1180"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}