Welcome to another edition of the 8 Days of Cabot, a culinarilogical examination of cheese as seen through the lens of Cabot Creamery Collective cheese. (Actually, I think I made up the word culinarilogical, but it sounded sort of like something theyâ€™d say in the opening of a Discovery channel show.)
Anyway, yesterday we made a cheese pizza using garlic and herb cheese. Today weâ€™re going to leave pizza (albeit briefly) to explore a little sizzle south of the border. Today weâ€™re making
The idea for this dish came from watching Throwdown with Bobby Flay. In this particular episode, he challenged two gentlmen to a chili relleno throwdown. Chef Flayâ€™s relleno was pretty much what I would expect from a chilli relleno: a deep fried poblano pepper stuffed with cheese and veggies.
However, the competitors were doing something completely different. The pepper was roasted and filled with a vegetarian mix of tomatoes, mushrooms, nopales (cactus), olives, and other goodies. It was an eye-opening experience for me and one that got me interested in trying to make my own chili rellenos, but it was not until I received the gift of good Cabot cheese that I finally got the motivation to get into the kitchen and cook.