I am unashamedly addicted to chile. I crave green chile, red chile, hot chile, mild chile, just about any kind of chile and need a regular fix. The need is stronger than coffee craving some days.  Today is one of those days. I woke up wanting chiles rellenos, but didn’t want to deal with the mess of stuffing, breading and frying or baking them. I’ve posted pictures of what I call chiles rellenos flojeros (lazy guy chile rellenos) which are simply cheese, and a green chile in a warm corn tortilla.  That works, but didn’t sound quite right for a day that promises to be busy and long.

I decided to do a notched up version of rellenos flojeros by spritzing corn tortillas with olive oil and warming them in a skillet to give them a little texture and color.  I buy roasted green chile almost every week, peel it and keep in the refrigerator for when those cravings hit. I cut a slit at the top of two chiles per serving and stuffed them with colby jack cheese. I left the stems on the chiles because I wanted them to be recognized as chiles in my photographs.  They next went into the microwave for about a minute and a half to warm the chiles and melt the cheese.

I folded the chiles in to my warm tortillas and placed two on a plate, added some warmed green chile sauce and topped them with an egg and a scattering of asadero cheese. You might say they were “smothered” tacos, but since they were based on stuffed chiles, they are rellenos flojeros suaves to me (slick or swell lazy guy’s chiles rellenos).  Whatever you might call them, they hit the spot and quelled that chile craving.