One thing that’s come from committing to Instagramming my daily breakfast is that I finally took on some dishes that had been languishing on my Cooking Bucket List.
Chile Relleno was one of them. I loved it, but I had never made it at home.
Until Day 345.
And. It. Was. Amazing. It’s now in fairly regular rotation.
Chile Relleno literally means “Stuffed Pepper.” It’s a dish that originated in the Mexican city of Puebla in 1858 and was originally a green chile pepper stuffed with minced meat, coated with eggs and fried. Now it’s more likely to be found stuffed with cheese.
The batter isn’t your usual fried fish or chicken or bread crumb coating. It’s light and airy and made of whipped egg whites with the yolks reincorporated.
But while I so LOVE Chile Relleno, I do not LOVE the number of bowls, pans, beaters, and other things needing washing, it takes to make it.
But I love me and I want me to be happy. So even though they are a major pain to make, they taste so amazing, you block out how much of a time sucking mess it will be the next time the craving strikes.(While I love you all, I tried the air fryer suggestions, and I’m sorry they did not make me happy.)
I use Anaheim chiles, the more traditional is Poblanos.
I stuffed with Monterey Jack and/or Queso Fresco.
I plate it on a delicious puddle of slightly spicy sauce, the same kind I use for Chilaquiles. I sometimes add a frizzled egg.I am never disappointed.
There’s something else that’s come from taking on this breakfast project…I’ve learned that if you go slow and just follow the steps, no recipe is beyond reach.
But that it usually takes making a recipe 3x before really understanding its ins and outs.
Life lessons Con Chiles.
by SquareMealDaily
6 Comments
Chile rellenos is the all time winner of the “Love Eating But Don’t Love Making” competition. Although all I need is a side of *arroz rojo* and warm tortillas, an extraneous fried egg doesn’t hurt. Kudos.
Spectacular!
What it’s made of?
I’m so jealous of your plating ability.
i didnt think i liked rellenos until i had some made with green chiles from New Mexico. wasnt a fan of anaheim or poblanos. highly recommend you try green chiles if you get a chance
I love making rellenos and yes, usually use poblanos. Have u ever made the enchilada sauce using the dry FIESTA seasoning? Recipe is on the shaker. Reminds me of the original La Fonda (Houston).