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Post by GoodbyePorkPieHat on Sept 3, 2020 3:53:11 GMT
or the similar stuffed/battered/fried Jalapeño Poppers.
Does anyone here make them?
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Post by enigma72 on Sept 3, 2020 20:03:18 GMT
I have when I was single.
They were good!
I remember having an electric stove and having an awful time blanching the chilis.
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Post by GoodbyePorkPieHat on Sept 3, 2020 20:25:15 GMT
I have when I was single. They were good! I remember having an electric stove and having an awful time blanching the chilis. I was trying to duplicate the outstanding Chiles Rellenos made by a Mexican restaurant where I grew up (in Montana of all places), and it took me a LONG time to work out each step - a lot of trial-and-error. I might summarize them later (there's a twist ending). The best chili peppers to use are poblanos (sometimes mistakenly called pasillas) although Anaheims are also acceptable. You want to fire roast and peel them but NOT soften them, so after deseeding, I would broil them in my convection toaster oven for about five minutes per side, then go after them with a culinary torch. Place them in a sealed container for about ten minutes, and then you can scrub/peel off the blackened skins.
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Post by suzi on Sept 6, 2020 3:05:14 GMT
I really like anaheim's but I have never been able to make Chilies Rellenos. They changed them in the past few years, using eggs, So what I did was put a little salsa in the bottom of a pie tin,opened and cleaned out seeds and membranes the chilies and put them in the pie tin. Next sliced tomatoes over the chilies. Over that grated cheese, and a few spoonfuls of salsa over the whole thing. Then bake in a 350 oven, until the cheese is melted. If you have more people to feed you can layer the chilies and tomatoes and cheese. We really liked it. I can't buy whole canned chilies here, and I find fresh ones have spent too long in the truck coming to Canada that they become too hot.
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Post by GoodbyePorkPieHat on Sept 6, 2020 4:39:34 GMT
I really like anaheim's but I have never been able to make Chilies Rellenos. They changed them in the past few years, using eggs, So what I did was put a little salsa in the bottom of a pie tin,opened and cleaned out seeds and membranes the chilies and put them in the pie tin. Next sliced tomatoes over the chilies. Over that grated cheese, and a few spoonfuls of salsa over the whole thing. Then bake in a 350 oven, until the cheese is melted. If you have more people to feed you can layer the chilies and tomatoes and cheese. We really liked it. I can't buy whole canned chilies here, and I find fresh ones have spent too long in the truck coming to Canada that they become too hot. A casserole is the option many people choose and there are some great suggestions online. In fact, that's become my starting point any more when I'm whipping up something new - I hunt down several five-star rated recipes, pick and choose what works best for me, and then add my own spin. I could go into more detail about each step, but the "cheat" I came up with and have used ever since is to make a paste which is sort of half-popper/half-relleno and then use that to make egg rolls. I've gotten *very* good at making egg rolls and make all kinds of odd ones, one of my favorites being the PBPBCB - Peanut Butter, Pickle, Bacon Cheeseburger (don't knock it 'til you've tried it!).
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Post by nutsberryfarm 🏜 on Sept 12, 2020 11:30:55 GMT
i'm a fan!
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