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Test Kitchen: Enjoy the bite of the New Mexico chile relleno

By Jessica Rodrigo
Feb. 19, 2014 at 3 p.m.
Updated Feb. 18, 2014 at 8:19 p.m.

Roasting chiles or bell peppers on the grill or stovetop does a good job for charring the skin before removing it. Roast them until most of the green is gone then toss them into a sealed plastic bag and refrigerate. The skins will be easy to remove and the tops will come right out with most of the seeds.

I was feeling a little homesick a little ways back, so I decided to make some New Mexico-style chile rellenos.

They're a tasty dish but can take some time to make. When done, the hard work is paid off in the form of gooey, cheese-filled chiles that have a crisp to them and a slight bite.

Victoria restaurants use poblano chiles instead of Big Jim or Anaheim pepper for their chile rellenos, but the concepts are the same. You can also sub out the green chiles I use with poblanos. Large jalapenos can work but would provide a lot more spice.

It's a pepper stuffed with cheese, battered then fried and smothered in sauce. Rellenos may also come served with a meat filling, such as shredded chicken or ground beef.

Depending on your taste, the batter can be eggy or doughy, but adjust the recipe to whatever makes your taste buds happy.

Have a recipe or a dish you want me to try? Email me at jrodrigo@vicad.com or tweet me via @EatsEatsEats. I'm always hungry.

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