The Vore's Favorite Meal

Being from Denver, originally, has given both the Vore and I a love of Mexican food. Even my parents have a love of the Southwest and Mexico, sometimes I wonder if it's genetic! There is a large Hispanic population on Denver, mostly concentrated around Federal Blvd. Lots of good authentic restaurants and grocery stores. So most of the food I make is inspired by the flavors of Latin America. One of the Vore's favorite dishes is one based on the meal we had at my dad's wedding in Santa Fe, Chile Rellanos. They were the best we've had. These are my interpretation. Chile Rellanos are great with rice and refried beans. Chile Rellanos 1 recipe blue corn batter(below) 5 smoked chilies (see Smokin Chilies in the park) 1 8oz package softened Fat Free Cream Cheese 1 ear corn on the cob, grilled. or 1c cooked corn 3 Tbs pickled jalapeño juice 1c shredded Fat Free Cheddar Cheese 2-3c Panko bread crumbs In a food processor combine the cream cheese, jalapeño juice, half of the corn and half of the shredded cheese, blend until smooth. In a separate bowl add the remaining corn and cheese and the blended cheese mix. Fill the smoked chilled with the cheese mixture. Put in the freezer for 5-10 min, or until the cheese starts to become firm. Cover each chili in the batter and then the bread crumbs. Cook for 15-20 min at 350. The breadcrumbs should start to turn golden brown. Blue Corn Batter 1c blue corn meal 1Tbs pickled jalapeno juice 2Tbs canola oil 1/4c soy milk Combine all ingredients in a large bowl. Use to batter Chili Rellanos, tofu, or veggies.