Chiles Rellenos

Friday 21 December

Whenever we can get good poblano peppers (in this case again from the "vegetable hospice"), we declare it Mexican night.  We roasted them, stuffed them with queso fresco (another JJ's find, an unlikely brand called Fud), breaded them with cornmeal, salt, pepper, cumin, and coriander, and fried them up.  The queso fresco was good but didn't melt much, so next time we'll probably grate or whizz it up.

Served with a piquant salsa of ground-up tomatillo, red onion, garlic, and lime juice; unfortunately without cilantro, as the frost just killed what remained of it in the garden.  It held out pretty well till mid-December, though.