Covid-19 Update from Sunbelt and Cookbook Sale

We are hoping everyone is staying healthy and safe. Sunbelt is still filling orders on our website during this difficult time. We can also take orders via email at or by phone at (619) 258-4911. Orders can be shipped or prepared for curbside pickup. The Sunbelt warehouse is open for scheduled visits only during the COVID-19 stay at home order to ensure the safety of our customers and employees. Please call or email for appointments. We appreciate your support of our publishing business during this pandemic.

While you are safe at home, you might be interested in trying out new interesting recipes. A selection of our cookbooks are available for 30% off for some indoor fun. Please enjoy the following recipe from Cooking with Baja Magic Dos by Ann Hazard. The book leads you through four generations of historic Baja adventures and features 250 recipes representative of Baja’s unique and continuously evolving cuisine.

This recipe for Zesty Relleno Bites is an employee favorite for group gatherings.

Zesty Relleno Bites from Cooking with Baja Magic Dos

Serves four to eight

  • 4 cups shredded cheddar cheese (set aside ½ cup for topping)
  • 4 cups shredded Chihuahua or Jack cheese (set aside ½ cup for topping)
  • 2 lb fresh pasilla or ancho chiles (spicy) or 2 lb fresh Anaheim chiles (milder), blistered
  • or 6 – 7 oz cans diced green chiles (mild)
  • 6 eggs, well beaten
  • 6 tbsp flour
  • 1 eight ounce can evaporated milk (unsweetened)
  • 2 cups (or 2 – 7.5 oz cans) salsa verde
  • queso fresca or feta cheese as garnish

To blister chiles, wash, pat dry and cook over a gas burner, turning constantly until they’re evenly charred and stop making popping sounds. Wrap each chile in a moist paper towel to steam. After a few minutes peel skin off each chile. Remove seeds and dice. If using canned chiles, simply spread on a paper towel and pat dry.

Grease a 9 x 14 inch pan. Layer 1/3 of the chiles and 1/3 of cheese, repeat twice, for a total of three layers. Add flour and milk to eggs, blend well, pour over chiles and cheese. At this point, the dish can be refrigerated up to 24 hours. Bake at 350˚ for 30 minutes. Remove from oven, top with salsa verde and remaining cheeses and bake an additional 15 min. Cool until warm, cut into one inch squares, serve and watch them disappear!