So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.

Dad tells the story of his first experience with Chiles Rellenos, with tears running down his face from the heat of the peppers, but loving every bite.  He worked long and hard to re-create that moment, and settled upon this recipe.

• 12 Anaheim peppers, skin removed (see note)
• 3 whole eggs
• 2 egg whites
• 1 Tbsp Flour
• 1 dash salt
• Queso Asado (or Monterrey Jack) cheese cut in long "fingers"

Basically a recipe of my own creation

• 2 medium tomatoes, or 1/2 pint of cherry tomatoes, chopped into large pieces
• 1/2 large English cucumbers, chopped into medium pieces
• 1 medium red onion, chopped into medium pieces (and roasted in oven, optional)
• 1 sweet red pepper, chopped into medium pieces (and roasted in oven, optional)
• 1 pint-sized container of mini mozzarella balls (or cut a larger piece of fresh mozzarella into small chunks)
  

Throughout college, I had several Trinidadian friends (including a great freshman year roommate). One of the easiest (and most delicious and most fattening) dishes we would eat was macaroni pie. I stole this recipe from CaribbeanPot.com and it was quite tasty.

14 oz "macaroni" (we used bucattini pasta - round like spaghetti but wider with a hole in the middle)
1/2 medium onion diced very small
1 habanero or scotch bonnet diced fine (optional)
2 large eggs
1 can evaporated milk (~12.5 oz)