I wanted to try this cheesy, pull apart garlic bread made with sourdough discard and thought I'd serve it with steaks but when I went to the store, all the steaks were  $ 25 to $ 35 dollars a pound so decided to do chili rellenos instead.  While the garlic bread was baking I was afraid it would burn because I used the small oven and the bread rose so high it almost touched the flames a the top of the stove and it took 45 minutes to get done instead or the 25-30 minutes the recipe said it would take.  It looks like it turned out OK but it is too hot to take out of the pan right now. We had the chili rellenos with a red salsa and tortillias. 

Sourdough discard pull apart garlic bread

Ingredients

1 cup sourdough discard

3 cups all-purpose flour

1 cup warm water

2 teaspoons instant yeast

1 teaspoon salt

¼ cup sugar

½ cup unsalted butter, melted

4 cloves garlic, minced

¼ cup fresh parsley, chopped

1 cup shredded mozzarella cheese

You can add 2 tablespoons of grated Parmesan for extra flavor or a pinch of red pepper flakes for a hint of spice. Using freshly minced garlic makes a big difference here — the aroma and flavor are stronger and richer than pre-minced varieties. For best results, make sure your discard is room temperature before mixing it into the dough.

Instructions

In a large bowl, whisk together the sourdough discard, warm water, and instant yeast. Let sit for five minutes, until it proofs— Add flour, salt, and sugar. Stir everything together until it forms a shaggy dough, then transfer it to a lightly floured surface and knead until smooth and elastic. Place the dough in a clean bowl, cover it with a towel or plastic wrap, and let it rise in a warm spot for about one hour, or until it has doubled in size. While it rises, make the garlic butter by combining melted butter, minced garlic, and chopped parsley in a small bowl. The mixture should smell irresistible — this is what gives your bread its signature flavor.

Once your dough has risen, gently punch it down to release any trapped air bubbles. Roll it out into a large rectangle, about ½-inch thick. Brush the entire surface generously with the garlic butter, making sure it reaches the edges. Sprinkle mozzarella cheese evenly over the top so that every bite will have a gooey, cheesy layer.

Next, cut the dough into small squares or rectangles using a knife or dough cutter. Stack the pieces vertically, one on top of the other, and carefully place

Authentic Mexican Chili Rellenos

"This is an authentic Mexican recipe that has been handed down for generations in my family."

Ingredients

6 fresh Anaheim chile peppers

1 (8 ounce) package queso asadero (white Mexican cheese), cut into 3/4-inch thick strips

2 eggs, separated

1 teaspoon baking powder

3/4 cup all-purpose flour

Directions

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place peppers onto the prepared baking sheet, and cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Turn the peppers often to blacken all sides. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 15 minutes. 
• Rinse cooled peppers under cold water to peel off the skins, and cut a slit along the long side of each pepper to remove the seeds and core. Rinse the peppers inside and out, and pat dry with paper towels. Stuff the peppers with strips of the cheese. 
• Whisk the egg yolks in a bowl with the baking powder. In a second metal bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Gently fold the beaten egg whites into the yolk mixture. Place flour into a shallow bowl. 
• Heat the vegetable shortening in a skillet over medium heat. Roll each stuffed pepper in flour, tap off excess flour, and dip the peppers into the egg mixture to coat both sides. Gently lay the coated peppers into the hot shortening. Fry peppers until lightly golden brown and the cheese has melted, about 5 minutes per side.