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Her Name is Cholula
On the east coast, 95% of all Mexican restaurants are depressing, cheese-and-lard-infused replications of authentic south-of-the-border food. I maybe had a corn tortilla twice before moving to Los Angeles. SO SAD!! Why would you ever want a flour tortilla when you can have corn?! Needless to say, I’ve tried a lot of delicious Mexican fare recently that I had never tasted in the past.
One new addition to my life is the chile relleno, the most delicious concept ever known to me: a fat little pepper filled with cheese and deep fried, and often served with an amazing tomato-based sauce. I’m literally salivating just thinking about the possibility of eating one later. AHHHH.
After my fare share of relleno, I don’t dare try to recreate my own because I’m so daunted by the process of frying foods (read: I’m bad at it). Aimlessly browsing the internet, I came across this recipe for a baked BREAKFAST-INSPIRED RELLENO stuffed with scrambled eggs. Best meal of the day? Protein blast? Done. I merged that recipe with this one, along with my favorite salsa recipe of all time (thin red, FTW), and came up with the REAL breakfast of champions.
This is the easiest, most basic, but still delicious recipe - all it needs is a few detailed steps. I tried the recipe with pasilla peppers (darker pepper - see above) and anaheim peppers, but preferred the pasillas as the skin of the anaheim peppers was a bit rough. I used vegan cheese for mine (and real eggs…weird, I know) but you can change this up to your own preferences - tofu eggs? Add bacon? whatever - and it’ll still be perfect.
Eskimos
I am a purveyor of all novelty/ridiculous sunglasses, and I would DEFINITELY wear these. That makes me a freak, but I don’t care.
Photo credit: Sun-Slatz from Mom and Pops on Etsy, Vickie Linden model shot via Corbis, umbrellas from Koyal, and plant drawing from Fairchild Botanical Garden.
