The day after that, we took the leftover empanada filling, mixed it with some leftover cream cheese and some colby/monterey jack on hand, and stuffed it into the six tiny roasted poblano chiles that hadn't gone into the corn casserole. Holt forms the mixture for rellenos into pepperlike shapes and sort of wraps the roasted chile around them, so the little poblanos stretched out bigger than I thought they would. Then he dipped them in egg, rolled them in seasoned cornmeal, and fried. We serve them on a bed of pico de gallo, which benefits from the season's fresh garden tomatoes and coriander, plus red onions and a good shot of lime juice. You drain that to put it on the plates, but this time we saved the drained juice and drank it with a shot of lemon vodka, as a sort of New Mexican Bloody Mary (Maria Sangrienta?).
Our dishwasher is now fixed. Let the bells ring out and the children shout.
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