It has been awhile since I've made these. I'm using poblanos and they are now resting in a bag sweating to allow for easier skin removal.
I like mine made with cheeses only, and have plenty of all kinds mexican queso included.
I will slit them when cool to remove the membrane and seeds, and then stuff with a mix of mexican cheese. But the the last time I made these the batter was too egge for me.
I'm wondering if anyone has a good batter recipe for rellenos that would be more consistent with a light fluff texture but less egg. Also we like the brothy type of sauce to serve with them.
Spicy and hot recipe is welcome!! I did check one of Rick Bayless's recipes but it didn't look like what I'm looking for.
Thanks - Sherry