I didnt talk enough about my tasty chiles rellenos, and while I have made them before and I make them often nothing beats the ones I have now.
These were some plump italian peppers that I had roasted, peeled and stuffed with a mixture of ricotta, mozzarella, cheddar and crispy cooked bacon. I flour, egg, flour breaded them and fried them fast to keep a light golden color. These pictured are actually cold from the fridge waiting to be heated up for my lunch.
The chile sauce is the kicker in this case. I browned up some ground lamb, added 5 cloves of crushed garlic and several roasted, peeled and chopped New Mexico green chiles some chicken broth and let it simmer.
Well simmered chile poured over the rellenos with a handful of grape tomatoes makes this one handy lunch.