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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?

    paulj

    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.