Chile Relleno Casserole

Chile RellenoMexican Food is one of my favorites. I’m not sure if this recipe qualifies as traditional Mexican Cuisine but in my opinion, it’s a delicious side dish with any meal. The hardest part for me is finding the whole poblano peppers to use as the basis of the casserole. I have substituted diced chiles however my favorite is still the whole poblano peppers.

Being born and raised in Beaver Dam, WI in the 1950s, I had not been exposed to much in the way of ethnic cooking.

My first Chile Relleno was in a classy restaurant in Houston, TX. I enjoyed the taste and wanted to share this delicious stuff with my family. I didn’t have a Mexican cookbook and there was no internet at that time, so I searched through my jillions of cookbooks until I found this recipe.

We were having friends over for dinner the next weekend, so I decided to try it out. My husband at the time said this was a dumb idea. He said you should never try a brand-new recipe on friends. We had a huge argument and I tucked the recipe in my “try someday” folder and filed it away for another time.

Fast forward twenty years or so to happier times. My family had grown and my present husband was a very supportive soulmate. I was looking for something different to go with dinner and found my stashed recipe.

I prepared the dish for my husband and me, our four-year-old son, and my mom. I served it with small steaks and a vegetable. To my joyful surprise, my family loved it. I felt validated and this memory became a true recognition of what a supportive family can do for your confidence. Give it a try. You might like it.

Chile Relleno

Who is Judy

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