Quote:
Originally Posted by chiliD
Somebody call?  |
It's my favorite Mexican dish! I only order combination plates, that include Chile Relleno! So, I finally got the courage to try doing it. It is a little time intensive, just preparing the poblano peppers. You first have to roast them, then cook them wrapped in a wet paper towel, which makes the skin peel off....then dip them in a thick batter, and fry them...THEN, they're ready to be stuffed and cooked. And the batter is a little time intensive, too. You separate egg whites from the yolks, and beat the whites. Then add back the yolks, and flour.
Then I stuff them with chorizo, cheese, onions and salsa, and bake them until the cheese is melting.
WHAT I'm missing, though, is the proper cheese....does anyone know what kind the restaurants use.....that just OOZES all over the plate? I thought about using nacho cheese, but that wouldn't be the right flavor.....anyone know?