Chapter 10-2: Weight Loss and Cooking New Mexico Style

After ten years in New Mexico I was adapting to the native foods including the state plant, the chile pepper. Together with my girlfriend Dawn, whose father witnessed the first atom bomb explode from his ranch, we would peel two perhaps even there forty-pound bags of freshly roasted chiles. Even though all cookbooks tell you to wear gloves when peeling chile, I have never seen anyone wearing protective gloves. Two hours of steady peeling and my hands were starting to burn but a thick glob of hand lotion gently massaged into the sore hands relieved the pain. Just be sure you do not rub your eyes or pick your nose when you're peeling chile or else even more parts of your body will burn. Over the years I have come to prefer the taste of freshly roasted red chiles. They taste sweeter, more succulent than their green counterparts. But I have also become a heat wimp. I settle for the mild Big Jim's with a heat scale of 2. The Sandias at 4 are too hot for me. Once the chiles are peeled and bagged, I would whip up a batch of fresh chile rellenos and make one of Bob’s favorite dishes.  These days, I am too lazy and just head over to Dawn’s ranch for her delicious homemade chile rellenos

Green Chiles about to be Roasted

Chiles Rellenos – Bob’s Favorite Recipe

12 red Big Jim Chiles with skin removed

(Any large meaty Chile will work, however be aware that different chiles have different heat levels. Big Jim variety is one of the mildest Chiles available)

1 lb. of sharp cheddar cheese cut in sticks

6 eggs, separated 2 tablespoons water

6 tablespoons flour

1/4 teaspoon salt oil for frying

Make a slit in the side of each Chile and remove seeds.

(Some people like to keep the seeds)

Stuff each Chile with the cheese sticks

Beat the egg whites until they form stiff peaks.

Beat the yolks with the water, flour, and salt until creamy. Fold this mixture into the whites

Dip the chiles in the mixture and fry in 2 to 3 inches of hot olive oil until they are golden brown.

Serving Suggestions: Serve with guacamole, rice and refried beans.