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oh ick! pie crust? EGADS! Reminds of the "mexican food" I had in Germany. It was HEINOUS. The salsa was chunky ketchup and they served Doritoes as what we would have as tortilla chips! it was all just SO GROSS!
I've seen green chile chimichangas --- which is a chile relleno with a corn tortilla blanket dipped in batter then deep fried.
Adrienne
Some will use poblano peppers, others will use Anaheim.
Anyone who uses a regular green bell pepper needs to be whacked with a molcajete!
:evil:
DH makes these about once a quarter. He has perfected a BAKED one. Yes, it's great. We make vegetarian ones, too, with the crumbles (so not just cheese).
There's a TExas recipe at a few key restaurants that uses raisins and pecans with the ground beef rellenos. WOWZA. So good. He makes those.
DH makes these about once a quarter. He has perfected a BAKED one. Yes, it's great. We make vegetarian ones, too, with the crumbles (so not just cheese).
There's a TExas recipe at a few key restaurants that uses raisins and pecans with the ground beef rellenos. WOWZA. So good. He makes those.
you must post baked chile rellenos recipe :)
Adrienne
This is good served with chips or tostadas for scooping up droppings.
Made some really great rellenos tonight. They're not the Perfect Baked Rellenos DH makes.
I sautéed finely diced carrots, yellow squash, purple onion (meant to add corn but forgot)
Added: salt, pepper (I added Penzeys California black pepper), adobo seasoning, shallot powder, dried jalapeños
Can of diced tomato
I added Morningstar Farms crumbles, but you could add some drained ground beef. However, unlike the Perfect Baked Rellenos, the majority of this mixture is veggies. You could do it w/o Crumbles or ground beef.
Shredded Mexican Cheese (later, after I took it off the heat).
Broiled 4 poblanos that I had scrubbed until the skins were black and blistered. Remove skins, gingerly cut open on one side with a T from the stem.
Remove seeds. You can rinse the stragglers.
Lay the chiles in a rectangular pan and stuff with the veggie mixture.
Top with cheese.
Bake at 350 for 12 minutes-ish.
This is good served with chips or tostadas for scooping up droppings.
DH makes these about once a quarter. He has perfected a BAKED one. Yes, it's great. We make vegetarian ones, too, with the crumbles (so not just cheese).
There's a TExas recipe at a few key restaurants that uses raisins and pecans with the ground beef rellenos. WOWZA. So good. He makes those.
you must post baked chile rellenos recipe :)
Adrienne