Saturday, September 05, 2015

Chiles Rellenos with Watermelon Salsa

Sunday 30 August
We got some splendid red and green poblanos from the Farmers' Market yesterday, and roasted them up to stuff today.  The stuffing was a combo of goat cheese, queso fresco, and a grating of swiss to hold them together.

The last of our watermelon was cut up for a delicious watermelon salsa, or rather, a pico de gallo with watermelon and mint (plus cilantro) instead of tomato.  All it needed was a sparkle of salt at the end.

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