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Chiles Rellenos

I am a pretty good cook, but do not bake, so I did not know that I could not let my beautifully whipped, stiff-peaked egg batter sit for 30 minutes while I watched football and peeled those blackened pepper skins; it turned back in to liquid egg, and I had to start over, so my first attempt took over three hours. Still, they were great, and reminded me of they way they are prepared in the Yucatan, Merida, Chetumal, Acupolco, and not the bread crumb version served in most of America. Using real Mexican solid white cheese (the type usually used in enchiladas and, well, Chile Rellenos) is also key--way better and more authentic than some American-bagged shredded cheese mix. I do not know what it is called--mine was labeled "Enchillado" by "Cacique"-- but I buy it in a solid round white dense disc--most supermarkets with an "ethnic" section or any latin market will have it.

Jan 06, 2013
CBIII in Recipes