Chile rellenos stuffed with manchego and goat cheese, sundried tomatoes, fresh herbs, and pine nuts, in a wild mushroom white wine reduction served over roasted red pepper coulis, as well as spicy homemade chicken mole served over warm flour tortillas and Spanish rice and beans; all washed down with sangria.
For dessert: melon boats drizzeled with lime and a scoop of vanilla ice cream to top them - the fruit provides fresh, edible bowls!
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