Mexican style by the Gringo Gourmet. From the top: pork loin chop seasoned with Mexican chile lime rub sitting atop Anasazi beans – an ancient bean that is now available commercially; on the left, Mexican style cole slaw – grated cabbage dressed with white vinegar, salt and pepper; and on the right, roasted and peeled long green chiles stuffed with cheese and laid on grill long enough to melt the cheese and give the chile’s some marks. When I saw chile’s like this in a magazine called chili rellenos, I thought the Yankees were back messing with some good stuff. I was nicely surprised. The chile and cheese were a perfect accompaniment for the pork chop. And, this side is certainly easier and less messy than traditional chiles rellenos! They may happen this way again.
Note: I usually buy my chiles freshly roasted from a local grocery. Some times they are so blown apart that they can only be used in chile sauce. Last night, there were four intact chiles, so I did the cheese relleno on the grill thing and it was very good.