Baked Jalapenos Rellenos with Roasted Chile Salsa

Prep Time: 30 minutes - 1 hour | Cook Time: 2 - 3 hours | Serves: 3
Appetizers » Cheese » Mexican

 Ingredients:

For the salsa, an assortment of fresh chiles.
Jalapeno, serrano, and pasilla.

Also 2 tomatoes, 2 tomatillos and one lime.

For the rellenos, the biggest jalapenos you can find.

Some manchego cheese (manchego is a mild, soft melting cheese common in mexican cooking)

three eggs, which we'll get to in a little while, and some fresh cheese.

"But wait!" you say, "I don't HAVE any fresh cheese!"

Well then I guess we're just going to have to MAKE some!

How to make cheese
We'll need a quart of whole milk and some lemons.

Pour the milk into a non-reactive saucepan. Aluminum is not non-reactive, but anodized aluminum is apparently fine for this.

Juice two lemons using your favorite Juice Extraction System.

Strain the juice to get rid of pulp and seeds, then set it aside for a moment.

Throw a thermometer into your saucepan, and heat the milk to 180 degrees (F), stirring constantly.

Once you're up to temp, reduce the heat to Low and pour in the lemon juice.
 

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