When it comes to Chiles Rellenos, Frontera Grill is famous for selling out. Within 20 minutes, the lucky customers who lined up an hour before the doors opened snap up every order. What makes these stuffed chiles in a golden soufflé batter so special? Rick takes us into the Frontera kitchen to show us firsthand. Then it’s a lesson in “chile anatomy” that takes us from a Mexican market stall to Rick’s backyard garden to bring home the idea that in Mexican cooking, chiles aren’t just about heat. They’re thought of as a vegetable–a vegetable that’s perfect for stuffing. Rick shows us how to make classic Pork-Stuffed Chiles in Tomato Broth, as well as his own contemporary variation: Stuffed Chiles Baked with Tomato and Cream. Along the way, we discover all kinds of chiles rellenos in Mexico in this half-hour stuffed with surprises.
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