Take your craving into the kitchen.
|10||White Castle hamburgers, pickles optional|
|10||med. pablanos or Anaheim chili peppers|
|6 oz.||Monterey Jack or sharp cheddar cheese, sliced|
|1||(28-oz.) can peeled tomatoes, whole or chopped|
|1||large onion, chopped|
|2 cloves||garlic, minced|
|2||jalapeño peppers, seeded and minced|
|Oil for frying|
Wash pablano/Anaheim peppers and place on a cookie sheet in a 400° oven. When skin chars and blisters, turn and continue baking until entire skin is evenly charred. Remove hot peppers and place in a brown paper bag until they cook (approximately 30 minutes). When cool, rub charred skin off and slit peppers partially from stem to tip to remove seeds. Cut burgers in half; place inside peppers with a slice of cheese on each half. Dredge stuffed pepper in flour, then dip in beaten eggs. Fry in 1/4 inch of oil, turning as necessary. While peppers are frying, heat 3 tbsp. of oil in saucepan. Add onions, garlic and jalapeño peppers, and cook until onions wilt. Add chopped tomatoes to make a sauce. Serve over rellenos.
Submitted by Joshua Goodman of White Plains, NY