I’ve decided to take it upon myself to reinvent my tumblr. I’ve got some time on my hands, and I’d like to start chronicling things with more pictures, tidbits about my daily life. I apologize to my previous followers who now won’t give a hoot. 

Also, as a budding foodie, I’m having all kinds of cooking adventures, adventures I want to remember. 

Consequently, here goes: 

Today was my first attempt at stuffed poblanos. Chile Relleno is one of my favorite foods and there is a wonderful restaurant, here in Austin, called Matt’s El Rancho that makes a non-fried, veggie-stuffed version. It is freaking divine. 

So I made my own stuffed poblanos today. I broiled the peppers in the oven, then put them in a bowl to steam once they were blackened (I probably should have left them in the broiler long for some more crisp). 

While the peppers were broiling, I took canned corn, 2 cloves garlic, 2 diced jalapenos, one half of a white onion diced, and one whole tomato and put it in a skillet with some olive oil. I stirred it around for about 15 minutes, adding some garlic powder and a taste of taco seasoning. Once this was done, I took it off the heat and stirred in some grated sharp cheddar. 

Once the peppers were done, I slit them down the middle and stuffed them with the veggie mixture. They looked like this:

I cooked them for about 30 minutes and voila!

They were pretty delish and one was quite filling. I left the seeds in the jalapenos which gave them a pretty significant kick. A bit of sour cream on top would have made it even better. 

All in all, it took about an hour to make, 30 of which was just oven time. I will totally do this again soon.