The great thing about cooking at home is that you have zero rules. This was an answer back meal to the shoddy taco day presentation at work that same day. A quick Chile Relleno with roasted Poblano peppers and Harissa Fontina cheese. This was another Chopped: Home Edition so I only had 30 minutes.
I charred the peppers stove top, stuffed them with cheese and stuck then in the oven just to melt, heated and spiced the pork and put it atop a quick Corn meal masa spiced with Chipotle. In the traditional version you would have a simple tomato sauce and a light egg batter but there was no time for all of that. Plus the peppers were so fresh and their flavor is bold enough to be the highlight.
I love taco day at work but sometimes they make several violations. The buffet consisted of cut up chicken nuggets, white rice, cardboard shells, a sweetened ground beef and that liquid cheese sauce. All sins against food but of course by 2pm you're so hungry that you make it work.
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