Ken

Traditional chile rellenos are poblano peppers stuffed with cheese (or sometimes meat), dipped in egg batter, and fried to golden perfection. This casserole version skips the frying and deconstructs the dish into a layered, baked format—retaining all the flavor but simplifying the prep. Roasted poblano peppers are layered with Monterey Jack and cheddar cheeses, then … Read more

Growing up, Sundays meant simmering pots of richly spiced stews in my grandmother’s kitchen. One of the most unforgettable was her take on Colorado Green Chili—an aromatic blend of slow-cooked pork, fire-roasted green chilies, and garlic-laden tomato broth. This dish wasn’t just a meal; it was a ritual. Today, I’m sharing my version that’s deeply … Read more