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Home Cooking

Chiles Rellenos

Chile Rellenos


Home Cooking 6

Chile Rellenos

chef chicklet | Dec 19, 2006 05:54 PM

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

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