Gadzooks! My por old heart can't stand too many shocks like that! Here is one that I like. I make a picadillo: 1 lb ground pork 1 onion minced 2 garlic cloves, minced 1/2 cup raisins 1/2 cup olives cut up 1/4 cup almond pieces 1/4 tsp cinnamon 1/2 tsp oregano, I prefer Mexican Brown meat, add onion and garlic, cook for a minute then add all the rest. Cover & simmer for about 15 minutes. Let cool and stuff pepper(your choice as to which) with some sharp cheddar and some of the meat. Then I do something different from the regular relleno. I layer the stuffed peppers in a casserole dish. Beat 2 eggs with 1 cup milk add 1/4 cup flour, beat to mix, and pour over the chiles then into a hot oven, 375F until the custard is set...a much different chile relleno! There ya go, James you could even do this one at the fire house! Try it John, betcha you will love it....and a heck of a lot less work than individual rellenos! Cheers, Doug in BC jim wrote: >The variation I sometimes do is to brown meat & make a more complex filler >than just cheese. Try some lemon-y shredded chicken or such. > >-Jim C >Mild to Wild(R) > >Who's now met his annual recipe posting requirement :-) > > > >