Wow. We did not have crumbles, so I used refried black beans with like, and they were yummy. I added the black beans to the chopped veggie mixture, and I have some left over tomorrow to put on tortillas for DS for his Speech tournament.

Bump

We have some poblanos on hand (well, we always, always have them on hand), Serranos, avocados and tomatillos on hand.  Looks like a relleno night!

Quote from: nameless on May 04, 2012, 07:37:19 PM

Quote from: Macabre on May 04, 2012, 02:33:37 PM
DH makes these about once a quarter.  He has perfected a BAKED one. Yes, it's great.  We make vegetarian ones, too, with the crumbles (so not just cheese).

There's a TExas recipe at a few key restaurants that uses  raisins and pecans with the ground beef rellenos. WOWZA.  So good.  He makes those.

you must post baked chile rellenos recipe

Adrienne

Oh wow.  I have never posted this.  I will.  I promise.  Sometime soon. 

Quote from: Macabre on April 07, 2014, 10:27:38 PM
Made some really great rellenos tonight. They're not the Perfect Baked Rellenos DH makes.

I sautéed finely diced carrots, yellow squash, purple onion (meant to add corn but forgot)
Added: salt, pepper (I added Penzeys California black pepper), adobo seasoning, shallot powder, dried jalapeños
Can of diced tomato
I added Morningstar Farms crumbles, but you could add some drained ground beef. However, unlike the Perfect Baked Rellenos, the majority of this mixture is veggies. You could do it w/o Crumbles or ground beef.
Shredded Mexican Cheese (later, after I took it off the heat).


Broiled 4 poblanos that I had scrubbed until the skins were black and blistered. Remove skins, gingerly cut open on one side with a T from the stem. 
Remove seeds. You can rinse the stragglers.

Lay the chiles in a rectangular pan and stuff with the veggie mixture.

Top with cheese.

Bake at 350 for 12 minutes-ish.

This is good served with chips or tostadas for scooping up droppings.

Doing this tonight. Will take one with a tomatillo guac with a couple of tostados (may pick up a mango when I'm out to add to it) to take to school for DS. 

Same if you have a hamster. 

{that means something totally different at my house, btw... since we have poultry...  } 

Quote from: Macabre on April 07, 2014, 10:27:38 PM

This is good served with chips or tostadas for scooping up droppings.

This makes me chuckle.  "Droppings." 

Made some really great rellenos tonight. They're not the Perfect Baked Rellenos DH makes.

I sautéed finely diced carrots, yellow squash, purple onion (meant to add corn but forgot)
Added: salt, pepper (I added Penzeys California black pepper), adobo seasoning, shallot powder, dried jalapeños
Can of diced tomato
I added Morningstar Farms crumbles, but you could add some drained ground beef. However, unlike the Perfect Baked Rellenos, the majority of this mixture is veggies. You could do it w/o Crumbles or ground beef.
Shredded Mexican Cheese (later, after I took it off the heat).


Broiled 4 poblanos that I had scrubbed until the skins were black and blistered. Remove skins, gingerly cut open on one side with a T from the stem. 
Remove seeds. You can rinse the stragglers.

Lay the chiles in a rectangular pan and stuff with the veggie mixture.

Top with cheese.

Bake at 350 for 12 minutes-ish.

This is good served with chips or tostadas for scooping up droppings.

I too grew up in Colo and Chili Relleno's were my favorite!  When I go home to visit family (live in upstate NY now) they are all I eat!  I also worked in a Colorado - denver area mexican restaurant...how they made them and how I make them now at home is to take your green chili stuffed with cheese and wrap it in an eggroll wrapper, then deep fry.  I think that is the item you are looking for!

I know; I think she's been a bit busy, LOL.  I don't have the nerve to ask her.

I saw a recipe for them stuffed with black beans and cornmeal; I may try tweaking that one a bit.  I think the cornmeal might end up mushy.

this reminds me...we never got the "perfected baked chile rellenos" recipe from McC



Adrienne

Scored some poblanos @ the farmers market today; will have to play around with them this week!

Poblanos and Anaheims in great supply at Wegman's yesterday!  Got bags of each and will be roasting them on grill shortly .  .  .

going to do 2 versions of my "cheater" baked relleno "casserole" with a homemade red sauce.

YUM!!!

I've been craving this ever since I saw this thread. 

Oh my.  Oh my goodness.  That seriously has me drooling. 

I found a bunch of recipes like this for baked --- where the batter ends up like a souffle around the chiles

http://www.myrecipes.com/recipe/baked-chiles-rellenos-10000001713108/

I'd skip the jack cheese though and use Oaxaca cheese as well as Manchego and Cojita in the stuffed part --- my Sunflower has this range of mexican cheeses that is fabulous! It's the Cacique brand found in most grocery stores: http://www.caciqueinc.com/

Adrienne