Before leaving Santa Fe for Taos last Sunday, I was fortunate enough to get schooled in the art of making chile rellenos at the Santa Fe School of Cooking.
Relleno is Spanish for "filled" or "stuffed" and our teacher/chef, Michelle, showed us four ways to make this Mexican classic.
The class was hands-on and a lot of fun, and I learned basic cooking tips I never knew including never hit the edge of the bowl with your spatula when folding in egg whites, always refrigerate garlic, and Monterey Jack was a real guy from Monterey, California, who invented the cheese.
At the end of the three-hour class, we got to sample the fruits of our labor (the chile pepper IS a fruit, not a vegetable) with complimentary beer, wine or delicious iced tea. Highly recommended.
|The fabulous, high-tech classroom at the Santa Fe School of Cooking|
|Making a beer batter which was almost as light as tempura. The secret: Lots of warm egg whites.|
|Filling the ancho chiles with chorizo, refried beans and Monterey Jack cheese.|
|Cream cheese stuffed jalapenos, ancho chile rellenos with chipotle tomato sauce, chile rellenos and chiles en nogada.|