Before leaving Santa Fe for Taos, I was fortunate enough to get schooled in the art of making chile rellenos at the
Santa Fe School of Cooking.
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| The fabulous, high-tech classroom 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.
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| Making a beer batter which was almost as light as tempura. The secret: Lots of warm egg whites. |
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.
The class was divided into three groups so each team could make two recipes and easily observe the other two recipes being prepared.
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| Filling the ancho chiles with chorizo, refried beans and Monterey Jack cheese. |
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| Cream cheese stuffed jalapenos, ancho chile rellenos with chipotle tomato sauce, chile rellenos and chiles en nogada. |
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.
4 comments:
I have taken quite a few classes here and have always enjoyed the food and sharing of time with fellow foodies. The best part is you get to take the recipes home with you.
Thanks, Deb. I should have mentioned that. I came home with the four relleno recipes AND a Santa Fe School of Cooking Cookbook AND 11 bags of different chile powders from Chimayo.
Thanks Cathy,
it was a pleasure meeting you. I am glad you had a good time with us.
Thanks Cathy,
it was a pleasure meeting you. I am glad you had a good time with us.
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