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Chiles Rellenos recipe?

Anyone have a good recipe for chiles rellenos? The authentic kind? Thanks!

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  1. What kind of peppers can you get? Fresh poblanos?
    What kind of filling do you want?


    1. Poblanos, and cheese with an egg batter pan fried are what I call "authentic". But, I have to say, I love medium hot anaheims, cotija, and an egg roll rapper, deep fried for the crunch. And, lay them down in a puddle of my homemade green chile.

      1 Reply
      1. re: dhedges53

        I made some like that once, just for fun, only with monterey jack cheese. My sister refused to eat them and called them "snot rolls."

        The rest of us ate them and enjoyed them. But we had no illusions about their authenticity.

      2. I prefer using poblanos and cheese, deep fried with a batter.

        1. This is pretty much constant: poblanos, egg batter. Garlicky, spicy tomato sauce to braise them in after they're fried.

          But what goes in them? Almost anything - I've used various combinations of these ingredients. Leftovers, like chopped meat or poultry. Shrimp, roasted almonds, roasted pumpkin seeds, cilantro, epazote, cheese, chopped green onions...

          7 Replies
          1. re: salutlemonde

            Requesón is a good stuffer. Mashed potatoes are excellent, with a little cheese--try queso adobera, or mix some requesón into the mashed potatoes.

            "Authentic" isn't a descriptor I'd choose, though. "Traditional" seems somehow better to me.

            We very commonly see chiles rellenos made with chiles poblano. Another good choice is chiles húngaro, the long yellow ones. Prepare the chiles exactly the same way you'd prepare poblanos: roast on the comal till dark brown and blistery, sweat in a plastic bag, peel, slice open, remove seeds, stuff, batter, fry, sauce, and serve.

            Link: http://www.mexicocooks.typepad.com

            1. re: cristina

              You and I both know that the Pueblan version are ubiquitous... but thanks for posting about another type that is just as authentic. There are actually hundreds of varieties of authentic Chile Rellenos. One of my favorites is a Sinaloa recipe of Chile Guero (the blonde... jalapeno like chiles) stuffed with a spicy Crab Salad, battered & fried.... pure heaven.

              1. re: Eat_Nopal

                That sounds delicious! I'll try them when I'm in Mazatlan, Sinaloa, Mexico, the shrimp capital of the world.

                1. re: marymac

                  Enjoy.... also please have some Shrimp Aguachile Tostadas on my behalf.

            2. re: salutlemonde

              I'd go with New Mexico green before poblano... Poblano's not bad though.

              Basically, roast and peel the chile, fill it with grated cheese, batter and deep fry. Easier said than done though... Mine always tend to fall apart in the oil, which is a huge mess.

              There are also some "chile rellenos" that are more of a baked casserole... I've made it that way before, and it's still pretty tasty.

              1. re: AbdulSheikhMohammed

                I've been using "chile relleno casserole" as a pot-luck food for many years ... delicious (though not "traditional" in the sense that word is being used here), easy to make, and always a big hit.

                1. re: AbdulSheikhMohammed

                  I agree with the New Mexico green chili. I like them sooooo much better than rellenos made with poblanos.

              2. I don't know about authenticity, but this is what I have been using. I like a little bit thicker, puffy coating.

                3 eggs, separated
                Beat whites till they form soft peaks.
                Beat yolks with 1 tbl. water, 3 tbls. flour and a pinch of salt, till thick and creamy. Fold into whites. I dust my chiles with flour, dip in batter and fry. I learned a trick on Chowhound that says to lay a bed of batter into your oil, lay the chile on top and finish with more batter. No gummy sticky hands. I have tried that and it takes practice to make it asthetically pleasing.

                1 Reply
                1. re: mochi mochi

                  I always just try to get my wife or someone else to help me, otherwise there I am trying to wield a spatula with a blob of dough the size of a golf ball on each fingertip! After I've stuffed all the chiles and rolled them in flour, I get my helper to dip them in the batter and slide them into the pan. There's plenty of opportunity for said helper to rinse off his/her hands between panfuls.

                  While I appreciate the wonderful freshness of chiles processed from fresh, I have to confess a lingering fondness for the first chiles rellenos I knew and loved, made with Ortega canned chiles (HAS to be Ortega!). Those are also absolutely required for that buffet casserole mentioned above. I also use them as the base of a crustless quiche, or simply dried, split and warmed, topped with Jack or mozzarella, and rolled up in an omelet - all variations on a very tasty theme.

                2. We love the recipe in Diana Kennedy's "Essential Cuisine's of Mexico." Rick Bayless' reicpe in Mexico One Plate at a Time also looked promising. Let me know if you'd like me to paraphrase Dame Kennedy's.

                  1 Reply
                  1. re: sljones

                    Ms Kennedy's "My Mexico" has several rellenos recipes that look great, including a potato anchovy one.
                    My favorite traditional version is from Oaxaca, and involves a dried chile stuffed with meat
                    btw I don't know how to make it, and Kennedy drives me nuts by having another recipe from the restaurant I tasted it in, but not this one...

                  2. Here is a good site to see some traditional Mexican cooking.


                    I made these not long a go. Very good.

                    1 Reply
                    1. re: scubadoo97

                      Thanks for this website! I love Mexican food and this a wonderful resource for home cooked recipes.

                    2. I know Rolly, who owns the Rollybrook website. He's a super nice guy and lives in Lerdo, Mexico.

                      1. For something a little different I love the Chili Rellenos en Escabeche in the "Mexico the Beautiful" cookbook for which I was a recipe tester.

                        There is no batter, the chilis are roasted, skins and seeds removed. They are stuffed with a cold tuna & caper mixture [very similiar to tuna salad] ... placed on the larger platter [I serve this at parties] ... and marinated in a vinaigrette.

                        For tradtitional chili rellenos I prefer a picadillo filling.

                        1. I wouldn't dare wade in here with a recipe...you have gotten plenty of great replys. I would like to emphasize that roasting and peeling the peppers is important to get the best flavor and texture. If you are starting from the basics, that might not be obvious, but it really makes a difference.

                          1 Reply
                          1. re: WCchopper

                            Thanks so much, everyone, great ideas!

                          2. Also, chile rellenos are great leftover as a sandwhich in a french roll. Split the roll, dab a little mayo, add some leaf lettuce and put the chile in (if your left over chiles are too big, cut in half). They get eaten like this in Guatemala all the time!

                            1. Most poblanos are blistered and peeled before being "relleno"d, (stuffed). I have been served, and have cooked myself, rellenos prepared with raw unpeeled poblanos. Way easier to handle, cut, and stuff, although any kind of batter has a hard time adhering. But the finished product has a nice fresh vegetable "snap" because it has not been twice-cooked. I like both. Any opinions?

                              10 Replies
                              1. re: Veggo

                                If you have a blowtorch, you can use that to blister the chile without cooking it. Also, my mother always reheated her chiles rellenos in a thin tomato sauce before serving, rendering them puffy and juicy. She was taught this by a lady who owned a Mexican restaurant in Fairbanks, Alaska, of all places. Have no idea if this is authentic, but it certainly is delicious!

                                1. re: pikawicca

                                  The thin tomato sauce is called a Caldillo de Xitomate.... very common. In Jalisco its pretty much Tomato & Oregano... in Oaxaca its Tomato & Epazote. In Michoacan its a very spicy Tomato based salsa. In the Highlands of Jalisco... it is often replaced by Caldillo Blanco (Roux).... whereas in other parts of the country Chile Rellenos are typically sauced with Moles, Pipian, Huitlacoche, Squash Blossom, Creamy Pecan, or Hoja Santa based sauces and others.

                                  1. re: Eat_Nopal

                                    Ya me dio hambre! (I'm hungry now!!)

                                    1. re: Eat_Nopal

                                      Thanks for the info. Mom's tomatoe sauce was tomato thinned with chicken stock and seasoned with oregano.

                                      1. re: pikawicca

                                        Is your mom from Mexico... if so, can you confirm what town, city, state etc.,?

                                        1. re: Eat_Nopal

                                          Nope, Mom was Irish. She formed a friendhsip with a Mexican lady who ran a restaurant in Fairbanks, Alaska, back in the early 50's. The woman gave Mom the recipe when my parents were getting ready to return to the Lower 48. Have no idea what part of Mexico the woman was from, but her recipe remains a family favorite.

                                          1. re: pikawicca

                                            Would you share it? I would love to eat these for breakfast, lunch and supper. I would like to try a good recipe battered and fried and just baked to lighten it up. Anyone done that?

                                            1. re: itryalot

                                              Originally (being in Alaska), these were made with canned green chiles and stuffed with cheddar cheese. Now we make them with roasted and peeled fresh poblanos and whatever Mexican cheese we can find. For every two chiles, you need 1 egg. For every 2 eggs, you need 1 tablespoon of flour. Beat the egg white until stiff but not dry. Beat the egg yolks. Gently fold the yolks and flour into the whites. Put some of you batter into a smaller bowl and dip the cheese-stuffed chiles into the batter in this bowl one-at-a-time, spooning batter over the top to cover the chile completely. (Putting some batter into a smaller bowl prevents the batter from becoming watered down.) Fry the chiles in about 2 inches of oil, turning once, until they are golden brown. Drain thoroughly on several layers of paper towels. When cool, the chiles can be wrapped up in paper towels, put in a freezer bag and frozen. I usually make a huge batch and freeze most of them.

                                              In the summer I make my own tomato sauce, but in the winter I use canned crushed tomatoes. Add dried oregano to taste (about a teaspoon or a little less for a 28-ounce can of tomatoes). Thin with chicken stock. You want the sauce thin enough to allow the chiles to sink into it, but not watery. Bring the sauce to a boil, add your chiles, cover and simmer for about 10 minutes. You can do this in a very large pan and pop the whole thing in a 350 degree oven if you're cooking for a crowd. If the chiles are frozen, they'll take about 20 minutes to get all nice and melty inside. Enjoy!

                                              1. re: pikawicca

                                                pikawicca, I'll be making chili rellenoes this afternoon, and... been trying to find a nice batter. I don't want it to be eggy or like an omelette. Is this the batter for me? Love the sauce, I love that brothy tomatoey sauce, that's not too heavy// hope your around today and see this....otherwise I might be posting a topic for you specifically... thanks!

                                                1. re: chef chicklet

                                                  ok I finished them! The batter was beautiful. I made it with 4 whipped egg whites-moderately stiff peaks, beat 1 T flour with salt, into egg yolks, folded that into the egg whites.
                                                  The charred and peeledchilis, stuffed with white monterey jack, dipped into the souffle like batter, fried them up in a cast iron pan, and are they lovely... made a sauce with a little onion, and the a spicey mexican tomato sauce, and chicken broth. Pretty tasty. It is late, so I will bake them tomorrow, and probably make flautas or something crunchy to go with, and gaucamole and salsa....mmmm!

                                2. Some great replies here already. The only thing that I have to add that maybe helpful is that when I make chile rellenos, I break up the process into two parts. I roast the chiles, cook the filling (we make ours with a spicy ground beef and potato filling called picadillo) and stuff the chiles, and make my tomato sauce as the first part. Then I wrap the peppers up in saran wrap tightly to help them keep their shape and refrigerate them to cool them so that they won't fall apart so easily. I will do thins anywhere from a day ahead to the morning before I am serving them. Also, if i am making a large batch, this is where I freeze them to store for future meals. (Just remember to thaw them out before you fry them.) The second part comes when you are ready to serve. Then all you need to do is reheat your sauce, heat your oil, and make your batter. Fry them up to order. The cold chiles will hold much better when handling and frying than if you try to fry a chile relleno that you just roasted, and stuffed.

                                  4 Replies
                                  1. re: Homero

                                    Homero, have you ever had a problem with heating the chilled filling through without overcooking the outside?

                                    1. re: Veggo

                                      Veggo, I have never had a problem with it, but I think the reason why is that I pan fry it in only about a 3/4 to a half inch or oil, so only a small part of the batter is actually submerged in the hot oil. I spoon some of the hot oil over the chile to set the batter on top, and the weight of the chile keeps the batter from ballooning like it might if it was deep fried. If the batter is getting over cooked, I turn the chile so that the cooked part is out of the oil. The filling is usually sufficiently heated through when the batter is cooked well. Golden with just a few hints of brown. Thats how my Tia taught me. And I keep the in a warm oven and when I sauce them, the tomato sauce is hot, so that helps to warm the insides too. At some point I will try using a thermometer to see at what temperature I fry the chiles at. I do it by look. I'd bet its probably a lower temp since the oil is not going crazy on the batter. Maybe a bit less than 375 but not too low, because that makes them greasy.

                                      1. re: Homero

                                        Useful tips- gracias a usted y su tia!

                                        1. re: Homero

                                          This is a great tip. I also use less oil for frying them. The cooling in the fridge is also a good idea.

                                    2. Today's experiment- Chile Rellenos!

                                      I found some gorgeous poblanos at the Farm Stand, and immediately knew what I wanted to do with them.

                                      Method: Place poblanos under the broiler until blistered on all sides (turning). Into paper bag they went. After about 15 minutes, easily peeled.

                                      Sauteed up some squash, scallions, garlic and spinach (also from said stand), let cool. Mixed with Mozzerella, 'cause that's what I had. Oh, after the squash was completely sweated down, I added a Tbs of tequila and some Goya Adoba powder. Then the garlic and the spinach after the tequila cooked off.

                                      Tricky part (or so I thought)- removing the seed core and stuffing. There was a sizeable "tear" in the side from this that made me nervous. I covered them with plastic wrap and put into the 'fridge for about 30 minutes.

                                      Heated 2" oil in a high sided skillet.

                                      Batter: 2 eggs- whisk the whites til stiff, beat the yolks with 1Tbs flour, then fold together, dredge the peppers, then into the oil.

                                      The batter seals the whole deal together- I was concerned about melting/leakage from the tears in the peppers, but was not a problem at all. Drained/rested for about 1 minute and served.

                                      Fluffy batter, and cheesey gooey goodness. Next time I would add some corn, I think.

                                      As this was an experiment with the peppers, I didn't make a sauce today, but Saturday will be for guests, and I will make an enchilada sauce for the contrast.

                                      5 Replies
                                        1. re: cheesemonger

                                          cheesemonger, bien hecho.
                                          Tip: I make the usual lengthwise incision to the poblano, and then a short perpendicular "T" cut, about an inch long, across the stem end of the first cut. It makes it easier to cut off and remove the seed core, and to insert the filling. The 2 little 'flaps' fold back into place nicely.
                                          Your "relleno" ingredients sound good. Adding some cut up shrimp would be killer, if you like shrimp. Good luck Saturday!

                                          EDIT: I see you are kosher and vegan: skip the shrimp, but hop to the East Side deli- which is actually in Glendale- my old briar patch.

                                          1. re: Veggo

                                            Veggo- I am neither kosher or vegan, I only replied to a post looking for kosher/vegan in CO!

                                            I considered shrimp, but I'm staying with family in NC, and I'm trying to sneak meat-free dishes past them on occasion, although the shrimp sounds good.

                                            I think I tried the type of cut you describe (or something similar), but the peppers tend to tear along the grain, as it were. I'm just happy that the batter + hot oil seals that up very nicely. I put the cut side in the oil first, hoping that the coldness of the refrigerated cheese mixture would keep it from leaking, but that wasn't necessary as the batter makes a consistent "shell" almost immediately.

                                            To AbdulSheikMohammad, who's rellenos fall apart- my exteriors were pretty dry, and interiors pretty cold before I battered and dropped immediately into the hot oil. I think both of those things helped, for different reasons. The cold kept the cheese from melting too quickly, and the dryness of the peppers helped the batter adhere better.

                                          2. re: cheesemonger

                                            Most chiles that I've had at taquerias still have most of the seed core present. They may have brushed out the loose seeds, but the stem and core is left. That requires less handling and tearing.

                                            1. re: cheesemonger

                                              It's interesting that Diana Kennedy doesn't use flour in her batter in the recipe I used. I always had until last week. She dusts the chiles themselves in flour which helps the batter adhere. Turned out great.

                                            2. A side step: just had ejotes forados in Guatemala: green/French beans battered and fried just like chiles rellenos. Really good and really simple.

                                              19 Replies
                                              1. re: Sam Fujisaka

                                                The other name for anything done in this cooking method is Capeados... in addition to green beans... I have also seen Huazontle & Romerito fritters (both greens indigenous to the Valley of Mexico), Cauliflour (a more recent vegetable in the Mexican repertoire), Spinach, Chard... as well as fresh water fish stuffed with langostines etc.,

                                                1. re: Eat_Nopal

                                                  Yes, cauliflower does good with this treatment. In Guatemala they also do Pacaya (El Salvador too) this way but I never was a fan of Pacaya.

                                                2. re: Sam Fujisaka

                                                  Re: Sam Fujisaka's post:

                                                  Mmm, sounds very good. I still have fond memories of Guatamala although I haven't been there since....gasp, choke....1969!

                                                  1. re: oakjoan

                                                    Hey Oakjoan, time for a return trip! although you will surprised at how big Guatemala City has become (not to mention the gentrification of Antigua)

                                                    1. re: Cat Chow

                                                      Cat Chow:

                                                      I wish! The interesting thing to me after reading all these wonderful posts about Guate is that one of the best meals we had was in Solala in a small place that rented rooms. We had the same thing at every meal, but it was so simple and good that I sometimes long for it - scrambled eggs, those wonderful thick tortillas and black beans.

                                                      We came over the mountains from Mexico into Guatamala on an old, rickety bus. My arthritis certainly wouldn't allow THAT these days. At every stop a group of people would get off and other get on. It seemed as though one group was bringing stuff to market in town x and the sellers in town x were taking their stuff to town y. Probably just in our imaginations.

                                                      We also couldn't stop ourselves from singing the Bob Dylan song "Oh, mama, can this really be the end....to be stuck inside a mobile with the Memphis blues again" over and over and over. I've hated that song ever since.

                                                  2. re: Sam Fujisaka

                                                    Sam, who made them for you or where did you get them?! This is certainly a "home cooking" dish. Classic!! Did you have salsita with them?

                                                    1. re: Cat Chow

                                                      I'll soon be posting some photos of kitchens and food and cooks from Guatemala and Nicaragua, mostly nameless eateries in remote areas with cement or dirt floors, big concrete word burning stoves covered with a single large metal plate with lots of pots of different stuff. The ejotes forajados were from a nameless place with a few tables and dirt floor (temporary after the roof fell in a few months ago) between Coban and a coffee producing community high in the hills. We also had the ruuj chima soup--made from a broad leaf from a forest plant, and corech' cua (toasted tortillas). Early breakfasts in the region consisted of atole and tuyuyos--fresh tortillas filled with refried beans. I always carry different local fresh and dried chilis given that the salsas, while good, are sometimes a bit on the mild side.

                                                      1. re: Sam Fujisaka

                                                        Awesome! Sounds like you were definitely off the beaten path and some of the best food is had the "comedor" style places. If you were in Coban the Chile cobanero (small, about the size of a bean, but round in shape,is very spicy) adds the nice kick to our regular "chirmol", were you able to try it?

                                                        1. re: Cat Chow

                                                          We were working with small farmers in the remote coffee producing zones around Huehuetenango and Coban; and later in similar areas around Matagalpa, Nicaragua. I prefer the rural places even smaller and more informal than the comedores.

                                                          The worst food place is Antigua: I had to eat a salad at Pollo Campero accompanied by tortillas sold by the ladies out front.

                                                          I brought back different dried chilis including a small round type), but purchased in a small market town (Sacapulas or Uspantan?) on the highway between Huehue and Coban. Last year I brought back Cobaneros being dried by a farmer up in the hills outside of Coban.

                                                          Chirmol? I take it you speak Quechi?

                                                          1. re: Sam Fujisaka

                                                            No, unfortunaly I don't speak any, but as you probably have noticed, a lot of the Mayan language words have permeated to everyday Guatemalan e.g ixto = little kid

                                                            I'm actually from Zacapa, the remaining Mayans there are the ch'orti and instead of saying ixto, they say ixchoco (!!). Voz ixchoco deja de molestar! (LOL). Have you been? We've got a couple of culinary claims to fame in Guatemala (unfortunately the whole place has a claim to fame, but that's another story), one of them being the cheese I just mentioned, the other being our famous egg cakes (tortas, its like a pound cake), our cheese cake (not what you think, its a cake made with the same cheese) and our Pollo en Loroco. If I could get some decent fresh loroco here in the Bay Area, I'd be so happy!!! The frozen one is a rip off!

                                                        2. re: Sam Fujisaka

                                                          "We also had the ruuj chima soup--made from a broad leaf from a forest plant"

                                                          Chaya perhaps?



                                                          1. re: Eat_Nopal

                                                            Indeed. Good call. Last year our group ate at the same place. The woman cook/owner had lots of leaves. We all pitched in to de-vein and de-stem the leaves to ready them for cooking.

                                                            1. re: Sam Fujisaka

                                                              In the Yucatan we often added chaya to liquados or blended it on its own. The smallish trees were in many back yards. Distinctive slightly minty flavor.

                                                              1. re: Veggo

                                                                "....chaya to liquados"

                                                                Chayagra! Possibly the very best tasting vegetable based drink anywhere (certainly the best I've had)

                                                              2. re: Sam Fujisaka

                                                                Great... I think your round pepper might be the Chiltepin? (which I believe is the closest descendant to the original wild chiles from which all modern varieties were derived)

                                                                1. re: Eat_Nopal

                                                                  It might be...I also know of a Chile Chiltepe in Guatemala, but it is small and dround (they look more ligh miniature light bulbs) Hot as sin, tho!! I must admit I've been too chicken to have either the Chiltepe or the Cobanero...I like spicy but these have always been "sold" to me as really hot!

                                                                  I would not be surprised about the chiltepin/chiltepe as being the ancestor of modern chilies, since mesoamerica gave the world many great gourmet gifts! ;)

                                                                  Editing to add, looks like you and I are talking about the same chile. This is what a Chiltepe looks like to me. The entry says chiltepin


                                                                  here is the coban


                                                                  1. re: Cat Chow

                                                                    I believe your Coban is our Piquin.... every Mexican kid knows it... because someone always puts a few in a candy bowl mixed with fruit jellies & other candies... and every kid falls for it once!

                                                      2. I did forget to update board earlier...I made Guatemalan style chiles rellenos this weekend (inspired by this board). In Guatemala the recipe would call for "chile pimiento dulce"; the closest facsimile here is the Piquillo Pepper, which thankfully Happy Quail Farms from EPA (they have a stall at the Ferry Building Farmer's Market) has fresh ones. We stuff ours with "picado" which is ground beef satueed in oil with bay leaf, a little oregano, chopped onion, finely diced potatoes, green beans and carrots and peas (but I went the lazy route and used the common frozen mixed veggie bag) s&p and tomato paste to taste. I use a small comal (the same one you would use "cook" your tortillas) on the stove top to blister the peppers (previously oiled).

                                                        After the picado is cooked and cooled and the peppers cooled, peeled and prepared (we keep the stem/clean seed pod as a plug/ornament), you would follow the typical process of stuffing the pepper, batter (egg based) and cooking in oil. Finally once done you can serve them up with a generous spoonful (or two) of chirmol (basically Guatemalan salsa that has been pureed and refried, this sauce goes on a lot of things back home), a dusting of Queso Seco de Zacapa (okay, so I since I'm from Zacapa in Guatemala I have a nice stock on hand, this dried cheese can be subsittuted with finely grated parmesan or finely grated ricotta salata. I would say the actual cheese itself is a cross of the two, not as nutty as the Parmesan, tho) and a garnish of choppped Culantro (cilantro).

                                                        Hubby was happy, our game night guest was thrilled and I had a great leftover lunch today!

                                                        1. ok maybe not authentic but terrific. Shrimp and goat cheese stuffed poblanos: http://www.epicurious.com/recipes/foo...

                                                          5 Replies
                                                          1. re: lyn

                                                            I haven't seen that combination before... but goat cheese is certainly not out of place... as it has became fairly popular in Contemporary Mexican cuisine with some very good Chevres being produced in Mexico State, Queretaro & Hidalgo.

                                                            1. re: Eat_Nopal

                                                              true- Mexico has a lot of fresh unpasturized cheese, we never get them here b/c of standards of inporting and such . Anyhow goat cheese melds really wells with poblanos.

                                                              1. re: lyn

                                                                I'm going to have to try this in my next batch. I'm addicted to the rellenos, I've made 2 batches in a week, and I want MORE.

                                                                1. re: cheesemonger

                                                                  If you can find them... Squash Blossoms are great with Chevre. One version I had was had Stuffed Blossoms with Chevre... battered & fried inside a Roasted Poblano (not battered or fried)... sitting on a Squash Blossom-Pepita sauce. Another version... just had wilted Squash Blossoms mashed into Goat Cheese as the filler for fried, battered poblanos.

                                                                  1. re: Eat_Nopal

                                                                    You are too funny. I have posted often about stuffing squash blossoms with goat cheese! But the poblano additions sound great. I get some great ones from my farm stand, and I'm crazy addicted. I wonder if it's too late in the season for blossoms. I'll ask the farm stand guy.

                                                          2. I recently got some poblanos from the farmer's market because they looked so darn good. I've never made chiles rellenos so I looked up a bunch of recipes. This is what I did and it was so easy!

                                                            I blistered the peppers in the toaster oven (turning once), then into a ziploc bag for a few minutes to cool.

                                                            Then I peeled the skin off the peppers and cut an opening onto the side. I then stuffed queso fresco into the peppers, they did split open a little more but it wasn't a big problem.

                                                            I dusted them both with some whole wheat pastry flour I had handy. And then covered with beaten Egg Beaters. These worked like a charm and I'm not sure the yolks are really needed.

                                                            I fried them in a skillet with the bottom covered in canola oil, and spooned over the oil onto the tops of the chiles (thanks for the tip!). When they were browned on the bottom I turned them over.

                                                            I then topped with a roasted salsa.

                                                            I have lots of experience eating chiles rellenos, and these were yummmy. I like the queso fresco, it seems more authentic to me than jack cheese for some reason. And I acheived all this with minimal spillage!

                                                            1. We made some recently that were delicious -- stuffed with mushrooms and shrimp -- and pretty healthy -- not fried!

                                                              1. I love chile rellenos. My favorites are the ones with a crispy, thin, fried batter, while the chile and interior stays tender and soft and the cheese (if used) or filling gets hot enough to melt or be fully warmed. Which of the techniques will give me that? No soft, spongy coatings!
                                                                Of the batters and techniques listed previously it is hard for me to distinguish which batter and frying technique gave that results.

                                                                1. Here's a link to a great, authentic recipe from a friend of mine.


                                                                  She states that you can use a number of chiles. I've always had the rellenos with poblanos.


                                                                  1. dear fellow chile rellenos fans,

                                                                    i am originally from new mexico, where in my opinion, the best chile rellenos can be found. i have lived in new york, boston and now california and i have never been able to find another chile relleno i like '(using real anaheim or big jim peppers) until i discovered this wonderful company called newmexicocatalog and they ship fresh frozen food all over the country. i have reordered their chile rellenos several times as well as their tamales, fresh hatch chile peppers and even their enchilada casseroles. they have a website but you can also call 888-678-0585. they will roast chile for you and send it out that day! I love nm chile!

                                                                    1 Reply
                                                                    1. re: chile fanatic

                                                                      I do love the Hatch chili too, I lived in New Mexico (albuquerque) for a little over a year, not too long, but certainly long enough to learn a bit about the Regional and local food. I personally loved it, and being from CA, have to say moving and living there was not the easiest transition... but they do indeed have some really good food, as well as on a cultural level, that state blew me away. Not to dis your preference for Anaheims or Hatch, actually I prefer those chilis unbattered and grilled.

                                                                      Anyway with that being said, here is my current work in progress, Poblanos rellenos... it"s a Friday night, and its Mexican night over here in Tracy!