I love mexican food, but have gotten rather bored with the same old thing, so I need your help. Post your edible recipe below and the one that gets thanked the most will win the 500,000 vBux. The deadline will be on Wednesday May 19th.
THE HOTTER THE BETTER
NGU members,
Please vote for the recipe that sounds/looks good to you by clicking the "THANKS" icon on the bottom right side of each reply. The winner is up to you-so please hit "THANKS" on the recipe you think sounds good.


Note: I checked with an admin and this is not rep abuse since I am not asking for the rep myself. So to the winner its a win win situation, they get the 500k vBux and the rep.

The same old mexican food I make is the simple soft shell taco and a habanero burrito-both real simple so post any of your recipes-

in order to pick the winner I need members to vote on the best recipe, please thank the one you feel is the best recipe

Ingredients:

6 Ancho, Pasilla or Anaheim Chiles - or - 27 oz. can Poblano Peppers or Mild Whole Green Chiles
1/2 pound Monterey Jack cheese, thinly sliced
1/4 cup Flour
6 Raw eggs (separated)
2 cups salsa verde
2 cups Homestyle Mexican Salsa
1 cup Corn oil
Salt
Recipe Instructions:

1. Rinse the chiles.
2. Preheat your oven to broil.
3. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.
4. Watch and listen closely. When the skins start to make popping sounds and to char and turn black in places, take the chiles out and flip them over. Be sure and use a potholder so you don't burn your hands!
5. When both sides are fairly evenly charred, remove them from the oven.
6. Wrap each chile in a moist paper towel or place in a sealed plastic bag to steam.
7. After a few minutes, check them. Once the skin comes off easily, peel each chile.
8. Cut a slit almost the full length of each chile. Make a small "t" across the top, by the stem. Pull out fibers and seeds (this is where the heat is) and replace with a slice of cheese. You can set these aside, for a few minutes or a few hours if you put them in the refrigerator.
9. Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
10. Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.
11. Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir until you have a thick paste.
12. Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.
13. Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two Rellenos on each plate and pour salsa over them. Serve them immediately and brace yourself for major compliments!

---------- Post added at 02:51 PM ---------- Previous post was at 02:49 PM ----------



hows that for a recipe? Took me ages to write!