Making Chile Rellenos for Lunch\ Dinner

nadinbrzezinski

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Thu Oct-29-09 12:48 PM
Original message

Making Chile Rellenos for Lunch\ Dinner

the only thing I hate about that is the time it takes and the capsein when you clean them... but after that... TASTY.

And I have yet to find a place in town that KNOWS how to make them.

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cbayer

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Thu Oct-29-09 01:40 PM
Response to Original message

1. This is one of my favorite dishes in the world.

I actually go way out of my way to go to a place in Albuquerque if I am within 100 miles to get the best I have ever had.

But I have never tried to make them at home. Are you frying or baking?

:drool:

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grasswire

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Thu Oct-29-09 01:42 PM
Response to Original message

2. what kind of peppers are you using?

I have always made them with anaheims, and there really isn't much heat to worry about.

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nadinbrzezinski

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Thu Oct-29-09 01:57 PM
Response to Reply #2

4. Pasillas. I grew up with them

In fifteen minutes into the oven they go...

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Warpy

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Thu Oct-29-09 01:43 PM
Response to Original message

3. Come to NM

My favorites are at the Indian Pueblo Cultural Center restaurant. They use big poblano chiles and they're pure heaven.

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nadinbrzezinski

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Thu Oct-29-09 01:59 PM
Response to Reply #3

5. One of these days

To cut on the fat I peel them, devein them, put cheese in them and make them in a bed of rice, with some more cheese on top.

Yes, I could do them the more traditional style, but oy the work is even more... and quite frankly too much fat that we don't need.

Brother is visiting, so hopefully he will enjoy them.

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Warpy

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Thu Oct-29-09 03:35 PM
Response to Reply #5

6. That's why I eat them OUT

My favorites are stuffed with chicken and a little queso, topped with a green chile sauce. Yes, they're hotter than hell, but that's just the way I really like them.

It's not strict Indian cuisine, they probably didn't have queso and substituted something else for the chicken, but they still do the best job on them of anybody.

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nadinbrzezinski

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Thu Oct-29-09 05:18 PM
Response to Reply #6

7. Well we had a tasty lunch

all were happy... and the parrots had some rice... they love rice.

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Fire1

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Thu Oct-29-09 05:57 PM
Response to Original message

8. nan, do you think you provide a picture? If not your dish, A

dish from a magazine or cookbook. I want to know what it looks like. Thanks in advance.

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nadinbrzezinski

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Thu Oct-29-09 07:43 PM
Response to Reply #8

10. Here you go the traditional recipee

with tomato sauce

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grasswire

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Thu Oct-29-09 05:58 PM
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9. I think there's a regional aspect to chiles relleno

What I automatically think of is California-based. Roasted anaheim chiles stuffed with monterey jack cheese, dredged in flour and then in a light batter, then fried in oil. Served with a green sauce, usually.

The first time I had another kind was in San Antonio, and I was quite surprised to get a plate with a pasillo stuffed with meat and rice and stuff. Who knew?

Now I know, of course.

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nadinbrzezinski

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Thu Oct-29-09 07:44 PM
Response to Reply #9

11. Well in Mexico City replace the Anaheim with Pasilla

that is what I had when I was growing up A LOT.

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