I’m still in my yoga pants after working out this morning, and have been thoroughly enjoying the day despite the great awful that I woke up to. When my alarm went off at 7, I wrenched my head off the pillow to peep out the window. Snow. Slush. Grey. Blech. Michigan, I thought, I know our relationship has been on the rocks but this is the last straw. After turning my alarm off and going back to sleep, (the snow did get me out of going to work!) I got up around nine and headed off to the gym. On the way back I stopped and did some thrifting, finding a summery green dotted tee. After achieving some level of productivity (working out) I’m letting myself loaf around for the rest of the day ;) This includes, but is not limited to, reading about Spain, Skyping with my newly engaged best friend(!), texting, laying in bed watching movies, drinking coffee and eating chocolate.
This time last year snow and slush wasn’t even a worry when I got up in the morning. It’s hard to believe that it’s been over a year since I was living in Mexico! We had some chilies in the fridge so for lunch today I decided to whip up some Chiles Rellenos, like my host mom had taught me how last February.
Start by charring the life out of your peppers. You want them burnt and black!
Peel them. This is the messy part.
I found that peeling them under running water helps get the skin and burt parts off quicker, and keeps your fingernails a little cleaner!
Set them on a clean towel to dry.
In the meantime, mix up your batter for dipping the chiles in. I was only making three, so cut my original recipe in half and used 2 eggs. Start by beating the whites until stiff.
Add your egg yolks + 1 TB Flour after the whites are stiff.
Give it a quick mix.
Now grab those chiles and stuff them with cheese! I recommend Queso Chihuahua or a Mexican Queso Blanco, which I’ve found even at Mejier. I was doing this on a whim, so just used the provolone we had in the fridge. Chiles Rellenos mean Stuffed Peppers, and you can add whatever you like- Chorizo is a popular stuffer.
Coat the peppers in flour. About now is a good time to start heating up some oil in a fry pan.
Coat ‘em up!
Immediately put them in HOT oil, and when they are brown flip them over. Test your oil out with a little egg batter before frying them. If it’s not hot enough you will have an oily, eggy messy on your hands.
Set them on paper towels/napkins to absorb any excess oil… ‘Cause we want to be healthy with our fried, cheese-stuffed foods, ya know? ;)
I had mine with a side of leftover black beans+chicken and some fresh avocado +tomato. 
Fresh cilantro.
Yummm. You can wrap them up in tortillas, they are great with refried beans, a side of rice, a little salsa+plain yogurt- however you like!
