Chile Rellenos

[nameless]

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

[GoingNuts]

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

[ajasfolks2]

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. 

[GoingNuts]

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

[nameless]

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



Adrienne

[GoingNuts]

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.

[Deb]

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!

[Macabre]

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.

[becca]

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

This makes me chuckle.  "Droppings." 

[CMdeux]

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

[becca]

Same if you have a hamster. 

[Macabre]

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. 

[Macabre]

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. 

[Macabre]

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!

[Macabre]

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.