[UH-OH, YOU'RE THINKING TOO HARD. NO, I'M JUST MAKING SURE YOU DON'T TRY TO GET IN ON A BITE. MMM, THAT'S AWESOME. THAT CHILE IS CRAZY.]
[PULL THE SEEDS OUT, AS MUCH AS YOU CAN. WE'RE MAKING A LITTLE POCKET HERE. WE HAVE ONIONS AND CHEESE. MONTERREY JACK CHEESE. IT'S ALL MIXED TOGETHER. YEAH. MAKE A LITTLE CHEESE TORPEDO. WELL, FRANKLY, MA'AM, I-- OKAY, SO NOW... PUT THE CHEESE INSIDE THE CHILE.]
[WE HAVE ONIONS AND CHEESE. MONTERREY JACK CHEESE. IT'S ALL MIXED TOGETHER. YEAH. MAKE A LITTLE CHEESE TORPEDO. WELL, FRANKLY, MA'AM, I-- OKAY, SO NOW... PUT THE CHEESE INSIDE THE CHILE. LOOK AT THAT. YOU'VE GOT IT. SO WE GOT 'EM DONE. WE PUT IN THE FREEZER...]
[So that will all brown up. I therefore took prompt measures to annihilate him and the peppers. -Chile pasado.]
[AND CHILE RELLENOS DONE GRANDMA'S WAY... (Karla) READY. NOT DEEP-FRIED-- PAN-FRIED. WHAT IS THIS WE'RE MAKING? THE CHILE RELLENO SAUCE.]
[Image 1: A man looking at the camera. Caption: Last thing -- toasted chile de arbol.] [Image 2: A person eating a sandwich. Caption: Got a chile de arbol tattoo right there.] [Image 3: A man cutting a cake. Caption: I dig it.]