A Couple Of Good Meals – Rellenos & Chicken Parm

I didn’t want to do a separate post for these two dishes, but I still wanted them documented so I combined into a short post about each.

Chille Rellenos

Our lone poblano pepper plant has put on a pretty big fall crop, as usual, and Bev decided to freeze most of them and turn a few into Chille Rellenos.  We first used the grill on high to char the skin for peeling then peeled those for rellenos – we learned from a pepper guy in NM that more flavor is retained if the skins are left on the frozen ones until ready to use.

After peeling we inserted a couple pieces of pepper jack cheese trough slits in the pepper top and followed the recipe from Isabel Eats for the remainder of the process.  I won’t reproduce it here but you can get the recipe by clicking on the above link with our one change being we deep fried them.

We served them with some refried beans made from leftover Bean With Bacon Soup.

They were delicious and I would use the recipe again but pan fry them as they wouldn’t stay flipped over in the deep fryer – lesson learned.

Grilled Chicken Parmesan – Keto Friendly, Low Mess

Our next meal was a very simple and low kitchen-mess version of chicken parmesan.  I used the Jaccard to tenderize the chicken breasts and flatten them some, then seasoned with S&P and Italian Seasoning, then brushed on a coat of oil.  I grilled them over medium-high heat to an internal temp of 158F and added Provolone cheese after flipping.

They were then plated, covered with warmed Rao’s Marinara, and topped with fresh grated Parmesan – we served them with some of Bev’s super salad with creamy feta dressing and crumbled feta for me.

As expected, the chicken was very good and we cooked extras for leftovers.  As good as the chicken was, I believe I would have been happy with just the delicious salad.

Photos can be enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

10/13 & 10/15/21 event date