A Bountiful Kitchen: Chiles Rellenos Chowder with Fried Tortillas Con Huevos

Just after Christmas, we headed to one of our favorite places on earth, Mexico. Or as my friend Mel calls it "my Mexico". It was 7 days of post-holiday bliss. Our days went like this:

sleep in
huevos for breakfast with guac
pool
beach
quesadillas for lunch with guac
nap
beach
pool
walk on beach
dinner made by our favorite new friend, Beto. delivered to our beach house. always with guac.
another nap.
games. yes. amazingly, our non-game playing family unplugged and played games, talked, read and watched bowl games.
good times.

The taco meal- Tacos Al Pastor, Carnitas and beef.
Served with Chorizo, condiments and of course, pico and guac.

pool time with Aunt Brookie

Ani is not so sure about catching a wave. Yet.

fun with Ani in the pool

Grandpa, getting ready for a beach run

The boys, waiting for some waves

the obligatory family vacay photo :)

view from the living room

best cook and new found friend, Beto

We stayed just outside of Puerto Morelos in the Secret Beach Villas which offered as many or as few meals cooked to order, and either served outdoors on a patio area (complete with a pet alligator in the pond a few feet away) or delivered and set up in your kitchen. One of our favorite meals was the Conchinita Pibil served with Chiles Rellenos. The pork dish was wrapped in banana leaves and roasted in a sour orange juice, the Chile Rellenos were stuffed with cheese, battered and fried. A true cheese lovers dream!

the Chiles Rellenos that inspired today's recipe

I thought it would be fun to recreate the flavors in the Chiles Relleno in a soup. Perfect for a January dinner. The best and most fresh ingredients in my neighborhood are always found at Harmons Grocery.
Get out the guac.
You're going to love this.

Chiles Rellenos Chowder with Fried Tortillas Con Huevos
A Bountiful Kitchen
print recipe

2 tablespoons oil
2 tablespoons butter
2 Hatch or Anaheim Chilies, seeded and chopped (about 1 cup)
1 medium white onion, chopped (about 2 cups)
1 large clove garlic, minced (about 2 tablespoons)
1 lb frozen corn (about 2-3 cups)
2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried Mexican oregano (optional, but highly recommended)
1-2 cups grated Monterey Jack cheese (regular or Pepper Jack)
4 tablespoons butter
l/3 cup flour
3 cups milk, lowfat or whole

4 cups white potato, chopped, skins left on
32 oz chicken broth

Tortillas Con Huevos
10-12 small, thin corn tortillas
2 eggs, beaten
3 tablespoons milk
1 cup vegetable oil
grated Monterey Jack cheese (regular or Pepper Jack)

Place oil and 2 tablespoons butter in a large pan over medium-high heat. Add chopped green chilies and onion. Saute for about 5 minutes, or until softened. Add clove of garlic, cook for one additional minute or until fragrant. Add corn, salt, pepper and oregano. Turn off heat, set aside.
Place potatoes in a large pot. Pour chicken broth over the potatoes in the pan. Cover with a lid and set heat to high. After the broth comes to a boil, reduce heat to medium high and cook for five minutes. Turn heat off. Add the vegetable mixture to the cooked potatoes.
Using the pan that previously held the cooked vegetables, melt 3 tablespoons butter. Add 1/3 cup of flour, whisking with wire whisk. Cook for about 1 minute over medium heat. Slowly add milk about 1/2 cup at a time, whisking while adding milk. Cook for about 5 minutes or until thickened.
Add the milk mixture to the vegetable/chicken broth mixture. Continue to cook over medium heat until heated through. Add grated cheese. Keep warm until ready to serve.
Prepare the tortillas:
Beat 2 eggs and milk in a pie plate. Set aside.
Heat oil in a fry pan over medium high heat.
Dip corn tortillas, one at a time in egg mixture. Let the excess egg drip off the tortilla back into the pie plate and fry tortilla on both sides. You may need to flip the tortilla more than once to get the middle of the tortilla to crisp up a little. It is not necessary to completely cook the tortilla until crispy. The idea is to fry the tortilla until the edges are a bit golden, and the middle sets up a bit. Remove and drain on paper towel. Top with grated cheese. Cut into wedges if desired and serve with chowder.

Tips:
-Mexican Oregano is found in the spice aisle in the grocery or packets are often sold near the Mexican foods (hanging on the wall). They are usually less expensive in the Mexican foods section.