At Poway Farmers Market (PFM) I found some amazing things that local farmers and other small scale sellers sell. Richie had a booth that sold roasted chiles. He had all ranges from very spicy to mild ones, about 10 in each bag that was warm and ready to be turned into something special like chiles rellenos. He also told us that he carried some spicy variety of chile from Assam, India and was very popular at the market. The smell of these roasted chillies was so aromatic that I decided to buy a bag of them. He gave me a tip or two as to what in general people do with them. But I had my own plans for them. If you live anywhere in San Diego please do visit this farmers market with your kids. It is wonderful visiting the place on weekends and the kids can get to learn a lot from the farmers. For those of you who do not, please make your own roasted chile or the tinned one should work just fine and follow the rest of the steps. In 10 minutes you would be in heaven eating something delicious.
Measuring cups and spoons
Roasted chiles- 6
Marinara sauce (Store bought or home made - 1/2 cup
Alfredo sauce - 1/2 cup (store bought or home made)
Cheese - Mozzarella shredded - 1/4 cup, pepper jack or mozzarella sticks - 3 (or use any cheese of that nature in hand)
1. In a microwavable bowl spread alfredo sauce in the bottom.
2. With a bowl of water clean the black burnt skin of the chiles and remove the seeds .
3. Cut the cheese stick into half and place them inside the chiles and wrap them up then place it in the alfredo sauce bed.
4. Place all 6 and then cover them with marinara sauce and sprinkle the shredded cheese on top.
5. Cover and cook for 3 minutes and then again for another 4 minutes or until the cheese melts inside the chiles. If using the oven bake covered for 10 minutes at 450 degrees and remove and cook for 5 minutes.
6. Serve it hot on the side with any kind of food.