Chiles Rellenos

But with a Peruvian slant- stuffed with leftover blue potatoes and quinoa, plus grated cheese, cumin, and a bit of cayenne. On the side, a mango/avo/red onion salsa, and plantains fried in a little olive oil. I broiled the peppers for a couple of minutes first to get the skins off, than baked them for a few more to heat the filling through. Along with a nice cold beer, the winter mess outside receded pretty far away for a little while.

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