Fall, how I love you! I cannot ever get enough of fall and all it’s bounty and blessings!
Every year for fall I decorate the outside of my home (and the indoor too!) for the season. I usually put up my fall decorations then add the halloween decorations when the time comes. After halloween I remove those decorations and leave up fall decorations. I find that makes it easier and more time efficient for me. It may sound quite scientific but it’s not! This year I didn’t know what to do for my “porchscape”. I had a tin pitcher and a tin vase that were just sitting in the basement and thought they would look nice with the decorations but I thought they looked pretty plain. What to do with them? I pulled out my Cricut and made large Vinyl letters to add to the tin pieces.
The containers started out like this…
And ended up like this. One big letter makes a big difference!
I added those tin containers to my porch and the “porchscape” looks adorable!
I didn’t have the mums in pots yet, but have taken care of that problem!
I have only ever made Chile Rellenos once in my life and it didn’t turn out so well. Instead I would just eat them whenever my mom made them. I never tried making them again until just recently and they were delicious!
It’s like something wrapped in a cuddly blanket!
And inside that cuddly blanket there are onions, tomatoes and gooey cheese!
- 4 to 6 Poblano Peppers , roasted, peeled and insides removed through a small cut -If the cut is too big you can secure each chile pepper with a toothpick after stuffing. Just remind everyone to be careful and remove the toothpicks!
- Queso Chihuahua, sliced into long strips
- 3 Tomatoes, quartered
- 1 Onion, quartered and seperated
- 1/2 cup flour
- 3 large eggs, room temperature
- Vegetable oil for frying
- Stuff each pepper with tomato, onion and cheese. Don’t fill too much because you want to be able to secure it with a toothpick if need be.
- Pour enough oil into a large skillet to measure 1-inch. Heat over medium-high heat.
- Separate the egg whites and yolks. Beat the egg whites, on medium speed of an electric mixer, until nice and fluffy. Beat in egg yolks just until combined.
- Place flour in a shallow bowl. Lightly coat stuffed chili peppers with flour.
- Dip chili peppers, one at a time, in egg mixture.
- Carefully place chili peppers in oil. Fry in oil until golden brown on both sides. Place chili peppers on a paper towel lined plate.
I personally like to slice my chile relleno and make tacos out of them with warm tortillas. These are delicious with rice and/or beans on the side.
Recipe adapted from La Cocina de Leslie