Chili Rellenos make festive fare for Mexican holiday

(Chili Rellenos are paired with basmati rice, black beans and fresh coriander)

Today is Cinco de Mayo, a reason to celebrate all things Mexican.
Although the holiday is primarily celebrated in the state of Puebla, it commemorates the Mexican army's unlikely defeat of French forces at the Battle of Puebla on May 5, 1862.

Mexican food is one of my favorite ethnic cuisines. It's hearty, peasant fare that utilizes beans, cornmeal and vegetables — perfect for a vegetarian diet.
I enjoy celebrating ethnic cuisines, so I decided to make some chili rellenos for Cinco de Mayo.
This version packs a little more protein than just cheese in the filling — grilled tofu adds more depth and flavor to the filling.
Typically, ancho peppers are used for stuffing, but I had some huge jalapenos that were more tame than usual, so I decided to roast them instead.
Paired with rice and black beans, these rellenos are a satisfying, easy meal to make for lunche or dinner. Add a fresh green salad to top it off, maybe with some slices of avacado and tomatoes. Don't forget to wash it down with a cold cerveza or a frosty margarita.

(Roast the peppers to be stuffed until the skins blister)

Chili Rellenos

1. 6 medium peppers for stuffing

For the filling:

1. 1/3 pound grilled tofu (marinate in Tamari and sesame oil for about 20 minutes before grilling)
2. 1/2 cup grated cheddar
3. 1/4 cup diced red onion
4. Freshly chopped cilantro, to taste
5. Salt, pepper, dried cumin, chili powder, to taste

For the batter:

• Beat 2 eggs in a bowl with a little salt and pepper.
• Add about 1/4 cup of milk.
• Mix in cornmeal until the batter reaches a thick consistency.

• Once the peppers have cooled, make a slit in the side of each pepper (leave the stems intact) and remove the seeds and pith.
• Stuff each pepper with some of the filling; not too much, you want to be able to close the pepper.
• Dredge each stuffed pepper in white flour before dipping it into the batter.
• Drop into hot oil in a large skillet and fry about a minute or so on each side, until the peppers are nicely browned.
• Drain on a brown paper bag.

Top with homemade salsa or tomatillo sauce and a dab of sour cream.