I really enjoy cooking. Mostly because I love eating. And recently, I’ve become very aware of what goes into my body. I like to think of myself as a “conscientious carnivore”;  I prefer beef that was grass-fed and then slaughtered humanely, local and fresh fruits and vegetables, free-range chicken and eggs that never get couped up in cages or see the light of day… you get the picture. I appreciate the animals that I eat. (If you’re interested in learning more, I recommend the documentary Food, Inc.)

Tonight, I made my favorite Mexican veggie dish: Charred Chili Rellenos courtesy of Rachael Ray, one of my favorite chefs. This recipe is not only delicious but really easy to make.

Chop up your veggies (1/2 red onion, one jalapeno, two cloves of garlic, corn, and cilantro):

Add them to the hot pan:

Mix it all up and add a can of fire roasted tomatoes:

Meanwhile, char the chilis (we used the grill) and then cut a slit and scoop out the seeds with a spoon. Then stuff with your amazingly delicious corn mix and cover with Monterey Jack cheese. I use aluminum foil in the pan to avoid big messes and make for less clean up later:

Put it back on the grill (or oven) just long enough to melt the cheese. Then voilà, you have scrummy charred chili rellenos. We eat them with rice and tortilla chips.

It’s yummy, if I may say so myself. You should try it sometime.