Thursday, August 1, 2013

Plate-o-nachos & chili rellenos

Plate-o-nachos & chili rellenos

This is no longer recommended if you can't be in a cheese coma for the next 4 hours.  Holy shit.

It is, however, a good way to get your lazy ass friends to make their own meals.


Your prep:
Chips.  Spread 'em (point) on a piece of tinfoil or parchment paper on a baking sheet.  One layer thick.

Their prep:
Sour cream
Lime juice
Chopped onion
Chopped cilantro
Crumbled queso cheese
Grated cheddar cheese
Chopped tomatillos
Sliced jalapenos
Chopped tomatoes
Chopped black olives
Canned salsa

Your other prep:
Taco meat.  You can go straight taco bell style on this piece or you can fry up some ground beef and add in your selection of chili and other spices.

Guac.  Same deal.  Guac-in-a-bag or avos plus ketchup plus lime juice plus salt plus cilantro.  Done.

Put 'em all in bowls and have at it.  Broil the bitches for 3-5 minutes.


  • A pepper for every person.  And alliteration.
  • Grated cheddar, queso cheese, and some parm.  About 1/2c per pepper total.  Add some herbs if you're adventurous.
  • 2 eggs and 1tsp corn starch for every 4 peppers
  • Oil for frying
Cut the stem and seeds out of the peppers.  Roast them over a flame or broil them until a little charred but still hard (point.)

Stuff the peppers with the cheese mix.

Separate your eggs.  Put the egg whites and corn starch in an electric mixer and whip until stiff (another point.)  Beat and then fold in the egg yolks.  You should have a very light, fluffy, batter-like substance.  Weird, huh?

Get a layer of oil hot in a frying pan.  Put a blob of the egg "dough" and flatten it with a spatula.  Put the pepper on top of it.  Put another blob of egg on top of the pepper and mush it around the pepper to coat it.  Fry for about 4 minutes per side or until nice and brown.

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