I have a mission; I used to live in Columbus Ohio and a restaraunt there
has the best chili rellanos I've ever had. Now I live far away, and haven't
been able to find anyone else who makes them nearly as good, so I want to
try to replicate them- I need help in two areas:

(1) I need to buy a small deep fryer. I went to the library to check
consumer reports, but couldn't find a report on deep fryers (they seem to
focus on larger appliances). I'm interested in feedback or websites that
have independent reviews of fryers to help me decide which one to get
(safety, ease of cleaning and storing, etc). Information about which ones
to stay away from (and why) is also helpful.

(2) a recipe that is like what I'm trying to replicate. These chilis hold
their shape (not panfried), and seem to have more of a thick cornbread
batter rather than what I've had at other places (more of a flour and egg
batter). I'm not positive, but I think there may be more than one type of
white cheese inside. The sauce is a "smoked chili" sauce which I think is
chipotle(?). In case there are any ambitious cooks on this forum living in
Columbus that want to help figure out the recipe, the place I'm referring
to is the Starliner Diner in Hilliard. Once I have a frier I'm willing to
try multiple recipes- rather than posting a bunch here please feel free to
point me to relevant websites.

Thanks!
Keith

On Aug 25, 7:43 pm, Keith > wrote:
> I have a mission; I used to live in Columbus Ohio and a restaraunt there
> has the best chili rellanos I've ever had. [big snip]
>
> (2) a recipe that is like what I'm trying to replicate. These chilis hold
> their shape (not panfried), and seem to have more of a thick cornbread
> batter rather than what I've had at other places (more of a flour and egg
> batter). ['nother big snip]

Are you sure about a "cornbread batter"? That would be quite
unusual. The typical chile relleno batter is whipped egg whites,
beaten egg yolks folded in, and a little flour and maybe a pinch of
salt. Say 3 eggs and 3 TB flour. That sounds fragile, but it's not
when deepfried at about 400F. It adheres well to the chiles (some
people lightly dust them with flour before dipping in the batter), and
fries to a nice golden substantial coating. I'd recommend trying that
before searching for a heavier batter that may not have been what you
thought it was.

By the way, if you decide to use just a pot rather than a deep fryer
appliance, note that "full of oil" is figurative speech. You don't
ever want to use more oil than half the pot's capacity. Too
dangerous. -aem

A deep fryer is not required for making chili rellenos. I use a skillet
with maybe an inch of oil.

The batter is a beaten egg white, beaten until fairly stiff. First roll
the peppers in flour, then coat them with the beaten egg whites, then
roll them in bread crumbs.

You will char and peel the peppers first. Just make sure your heat is
very hot, you do not want to over cook the peppers. I hate it when that
happens.

Becca

In article >,
Becca > wrote:

> A deep fryer is not required for making chili rellenos. I use a skillet
> with maybe an inch of oil.
>
> The batter is a beaten egg white, beaten until fairly stiff. First roll
> the peppers in flour, then coat them with the beaten egg whites, then
> roll them in bread crumbs.
>
> You will char and peel the peppers first. Just make sure your heat is
> very hot, you do not want to over cook the peppers. I hate it when that
> happens.
>
> Becca

Can you use canned whole peppers?
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Omelet wrote:
> In article >,
> Becca > wrote:
>
>> A deep fryer is not required for making chili rellenos. I use a skillet
>> with maybe an inch of oil.
>>
>> The batter is a beaten egg white, beaten until fairly stiff. First roll
>> the peppers in flour, then coat them with the beaten egg whites, then
>> roll them in bread crumbs.
>>
>> You will char and peel the peppers first. Just make sure your heat is
>> very hot, you do not want to over cook the peppers. I hate it when that
>> happens.
>>
>> Becca
>
> Can you use canned whole peppers?

Yes, you can use canned peppers.

Becca

"Becca" > wrote in message
...
> Omelet wrote:
> > In article >,
> > Becca > wrote:
> >
> >> A deep fryer is not required for making chili rellenos. I use a
skillet
> >> with maybe an inch of oil.
> >>
> >> The batter is a beaten egg white, beaten until fairly stiff. First
roll
> >> the peppers in flour, then coat them with the beaten egg whites, then
> >> roll them in bread crumbs.
> >>
> >> You will char and peel the peppers first. Just make sure your heat is
> >> very hot, you do not want to over cook the peppers. I hate it when that
> >> happens.
> >>
> >> Becca
> >
> > Can you use canned whole peppers?
>
> Yes, you can use canned peppers.
>

I second that, but you don't get the stem which makes for a great handle.
And do be careful to dry the peppers with paper towels. Otherwise the
batter slides right off. I have found Crisco in an iron skillet works
great. I like to use a bit more than an inch, I fill it to within 1/3 of
the height of the skillet.

Paul

On Aug 26, 6:23 pm, Becca > wrote:
> Omelet wrote:
> > In article >,
> > Becca > wrote:
>
> >> A deep fryer is not required for making chili rellenos. I use a skillet
> >> with maybe an inch of oil.
>
> >> The batter is a beaten egg white, beaten until fairly stiff. First roll
> >> the peppers in flour, then coat them with the beaten egg whites, then
> >> roll them in bread crumbs.
>
> >> You will char and peel the peppers first. Just make sure your heat is
> >> very hot, you do not want to over cook the peppers. I hate it when that
> >> happens.
>
> >> Becca
>
> > Can you use canned whole peppers?
>
> Yes, you can use canned peppers.

Only if you want them to be totally crappy.
>
> Becca

--Bryan

In article >,
Becca > wrote:

> Omelet wrote:
> > In article >,
> > Becca > wrote:
> >
> >> A deep fryer is not required for making chili rellenos. I use a skillet
> >> with maybe an inch of oil.
> >>
> >> The batter is a beaten egg white, beaten until fairly stiff. First roll
> >> the peppers in flour, then coat them with the beaten egg whites, then
> >> roll them in bread crumbs.
> >>
> >> You will char and peel the peppers first. Just make sure your heat is
> >> very hot, you do not want to over cook the peppers. I hate it when that
> >> happens.
> >>
> >> Becca
> >
> > Can you use canned whole peppers?
>
> Yes, you can use canned peppers.
>
> Becca

I'll have to try that then, thanks. :-)
I really don't have a way to easily toast them for peeling, unless I use
my kitchen blow torch.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article <AKoAi.1347$Ya2.458@trnddc05>,
"Paul M. Cook" > wrote:

> "Becca" > wrote in message
> ...
> > Omelet wrote:
> > > In article >,
> > > Becca > wrote:
> > >
> > >> A deep fryer is not required for making chili rellenos. I use a
> skillet
> > >> with maybe an inch of oil.
> > >>
> > >> The batter is a beaten egg white, beaten until fairly stiff. First
> roll
> > >> the peppers in flour, then coat them with the beaten egg whites, then
> > >> roll them in bread crumbs.
> > >>
> > >> You will char and peel the peppers first. Just make sure your heat is
> > >> very hot, you do not want to over cook the peppers. I hate it when that
> > >> happens.
> > >>
> > >> Becca
> > >
> > > Can you use canned whole peppers?
> >
> > Yes, you can use canned peppers.
> >
>
> I second that, but you don't get the stem which makes for a great handle.
> And do be careful to dry the peppers with paper towels. Otherwise the
> batter slides right off. I have found Crisco in an iron skillet works
> great. I like to use a bit more than an inch, I fill it to within 1/3 of
> the height of the skillet.
>
> Paul

Hm, wonder if that has been my problem with trying to batter stuff in
the past for deep frying? I've never been able to get it to stick well,
even for chicken! I'd never dried stuff off.

I'm not much into battered deep frying anyway (I generally just use a
light dusting instead) but that won't do for Rellanos.

Thanks.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Om wrote:

> I really don't have a way to easily toast them for peeling,
> unless I use my kitchen blow torch.

You can loosen the peel by frying or broiling them, then letting them sit in
a covered bowl for fifteen minutes or so. But what's wrong with using your
blowtorch?

I'm following this discussion with interest, because I just got a bunch of
New Mexico chiles and I want to experiment with rellenos. I'm going to try
an Indian version in which I stuff the chiles with paneer, coat and fry the
chiles as in chiles rellenos, and then cover it with a spiced tomato-and-pea
sauce. I also want to try stuffing the chiles with panisse (a.k.a. garbanzo
polenta), coating and frying them as in chiles rellenos, and then serving
them with chicken-andouille gumbo.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > I really don't have a way to easily toast them for peeling,
> > unless I use my kitchen blow torch.
>
> You can loosen the peel by frying or broiling them, then letting them sit in
> a covered bowl for fifteen minutes or so. But what's wrong with using your
> blowtorch?

Nothing.
I just need a fire safe surface to do it on. I'd rather not risk my
glass top stove. I'd have to torch outside and the weather right now is
miserable and there are tons of skeeters.

I like the idea of just lightly frying them.

Would blanching work like doing tomatoes?
I've never tried that, but it sounds easier if it'd work.
Peeling tomatoes is a breeze.

> I'm following this discussion with interest, because I just got a bunch of
> New Mexico chiles and I want to experiment with rellenos. I'm going to try
> an Indian version in which I stuff the chiles with paneer, coat and fry the
> chiles as in chiles rellenos, and then cover it with a spiced tomato-and-pea
> sauce. I also want to try stuffing the chiles with panisse (a.k.a. garbanzo
> polenta), coating and frying them as in chiles rellenos, and then serving
> them with chicken-andouille gumbo.
>
> Bob

Sounds like a fun and interesting recipe.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Om wrote:

>> You can loosen the peel by frying or broiling them, then letting them sit
>> in a covered bowl for fifteen minutes or so. But what's wrong with using
>> your blowtorch?
>
> Nothing.
> I just need a fire safe surface to do it on. I'd rather not risk my
> glass top stove. I'd have to torch outside and the weather right now is
> miserable and there are tons of skeeters.
>
> I like the idea of just lightly frying them.
>
> Would blanching work like doing tomatoes?
> I've never tried that, but it sounds easier if it'd work.
> Peeling tomatoes is a breeze.

I think boiling water isn't hot enough to loosen the skin on chiles. You
probably need something that can be heated to 350F or so. (Heh... I'm
remembering Jill's posting about 400F peanut brittle! Before anyone jumps up
in denial, see Message-ID: >. Of course
she was wrong, as can be seen by looking at the recipe she uses rather than
her talking-out-of-her-ass to Steve -- such RESPECT they have for each
other!: Message-ID: >)

Regarding your blowtorch, could you hold the chiles by the stem with a pair
of tongs, and rotate them in the flame? Or stick a skewer in right next to
the stem and use it to position the chile to blister all the sides? That
technique would probably be easier if the torch has a stand; I don't know
whether yours does or not.

Bob

In article >,
"Bob Terwilliger" > wrote:

> I think boiling water isn't hot enough to loosen the skin on chiles. You
> probably need something that can be heated to 350F or so.
<snipped unnecessary flame>
>
> Regarding your blowtorch, could you hold the chiles by the stem with a pair
> of tongs, and rotate them in the flame? Or stick a skewer in right next to
> the stem and use it to position the chile to blister all the sides? That
> technique would probably be easier if the torch has a stand; I don't know
> whether yours does or not.
>
> Bob

No, the torch does not have a stand but the gas bottles have a flat
bottom so it can sit on the counter. I never thought of just holding the
pepper with tongs.

Duh. :-)

Funny too because I've done silver soldering with an oxybutane
mini-torch and that's exactly what I do with the jewelry.

Thanks for the idea! I tend to overlook the simple solutions sometimes.
I think it goes with the genetic territory. Dad is a retired aerospace
engineer and I'm usually better than him at simple solutions, but not
always...

Gotta be genetic or something.
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

Om wrote:

> No, the torch does not have a stand but the gas bottles have a flat
> bottom so it can sit on the counter. I never thought of just holding the
> pepper with tongs.

Well, I *thought* about that, but considered that it might be hazardous if
the bottle was tall. I pictured myself knocking the torch over with the
flame going, knocking the valve off and turning the bottle into a flaming
rocket.

I worry about that kind of thing. I'd probably fabricate some way to hold it
in place, like with a hose clamp or an oil filter wrench firmly attached to
something stationary.

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > No, the torch does not have a stand but the gas bottles have a flat
> > bottom so it can sit on the counter. I never thought of just holding the
> > pepper with tongs.
>
> Well, I *thought* about that, but considered that it might be hazardous if
> the bottle was tall. I pictured myself knocking the torch over with the
> flame going, knocking the valve off and turning the bottle into a flaming
> rocket.
>
> I worry about that kind of thing. I'd probably fabricate some way to hold it
> in place, like with a hose clamp or an oil filter wrench firmly attached to
> something stationary.
>
> Bob

A very valid concern. :-)

I know I always supported my diving tanks when they were stored full due
to the danger of a "rocket" taking out a wall, or a leg......

I could hold the torch with one hand and the tongs with the other, or
just shanghai a second person into helping me.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news


"Canned poblanos are available right here on mexgrocer."
http://www.mexgrocer.com/mexcocina-poblano.html

Has anyone 'ever' seen or used canned poblano peppers?
Once I read that they were available, which peeked my interest. I looked
everytime I went to an Hispanic market -- not available.
Dee Dee

In article >,
"Dee Dee" > wrote:

> "Omelet" > wrote in message
> news >
>
>
> "Canned poblanos are available right here on mexgrocer."
> http://www.mexgrocer.com/mexcocina-poblano.html
>
> Has anyone 'ever' seen or used canned poblano peppers?

Yes. I can get them at the store and they are delicious in Omelets.
That's about the only place we use them.

> Once I read that they were available, which peaked my interest. I looked
> everytime I went to an Hispanic market -- not available.
> Dee Dee
--
Peace, Om

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"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Aug 27, 5:04 am, "Bob Terwilliger" >
wrote:
> Om wrote:
> >> You can loosen the peel by frying or broiling them, then letting them sit
> >> in a covered bowl for fifteen minutes or so. But what's wrong with using
> >> your blowtorch?
>
> > Nothing.
> > I just need a fire safe surface to do it on. I'd rather not risk my
> > glass top stove. I'd have to torch outside and the weather right now is
> > miserable and there are tons of skeeters.
>
> > I like the idea of just lightly frying them.
>
> > Would blanching work like doing tomatoes?
> > I've never tried that, but it sounds easier if it'd work.
> > Peeling tomatoes is a breeze.
>
> I think boiling water isn't hot enough to loosen the skin on chiles. You
> probably need something that can be heated to 350F or so.

I use my little toaster oven. It works nicely.
NM chilies are a joy.
>
> Bob

--Bryan

In article . com>,
Bobo Bonobo(R) > wrote:

> On Aug 27, 5:04 am, "Bob Terwilliger" >
> wrote:
> > Om wrote:
> > >> You can loosen the peel by frying or broiling them, then letting them sit
> > >> in a covered bowl for fifteen minutes or so. But what's wrong with using
> > >> your blowtorch?
> >
> > > Nothing.
> > > I just need a fire safe surface to do it on. I'd rather not risk my
> > > glass top stove. I'd have to torch outside and the weather right now is
> > > miserable and there are tons of skeeters.
> >
> > > I like the idea of just lightly frying them.
> >
> > > Would blanching work like doing tomatoes?
> > > I've never tried that, but it sounds easier if it'd work.
> > > Peeling tomatoes is a breeze.
> >
> > I think boiling water isn't hot enough to loosen the skin on chiles. You
> > probably need something that can be heated to 350F or so.
>
> I use my little toaster oven. It works nicely.
> NM chilies are a joy.
> >
> > Bob
>
> --Bryan

I don't have a toaster oven, but the reasons to get one seem to keep
stacking up. ;-)

Alas for the lack of storage space!

Maybe I should give away my electric grill and use that spot? Hmmmmm...
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
>
> No, the torch does not have a stand but the gas bottles have a flat
> bottom so it can sit on the counter. I never thought of just holding the
> pepper with tongs.
>
> Duh. :-)
>
> Funny too because I've done silver soldering with an oxybutane
> mini-torch and that's exactly what I do with the jewelry.
>
> Thanks for the idea! I tend to overlook the simple solutions sometimes.
> I think it goes with the genetic territory. Dad is a retired aerospace
> engineer and I'm usually better than him at simple solutions, but not
> always...
>
> Gotta be genetic or something.
> --
> Peace, Om

Or you could stick them on a pan and put them under the broiler.


Ms P

"Omelet" > wrote in message
news
> In article . com>,
> Bobo Bonobo(R) > wrote:
>
>
> I don't have a toaster oven, but the reasons to get one seem to keep
> stacking up. ;-)
>
> Alas for the lack of storage space!
>
> Maybe I should give away my electric grill and use that spot? Hmmmmm...
> --
> Peace, Om

You could probably use the electric grill. You'd just need to turn them
over.

Ms P

In article >,
"Ms P" > wrote:

> "Omelet" > wrote in message
> news
> > In article . com>,
> > Bobo Bonobo(R) > wrote:
> >
> >
> > I don't have a toaster oven, but the reasons to get one seem to keep
> > stacking up. ;-)
> >
> > Alas for the lack of storage space!
> >
> > Maybe I should give away my electric grill and use that spot? Hmmmmm...
> > --
> > Peace, Om
>
> You could probably use the electric grill. You'd just need to turn them
> over.
>
> Ms P

To bake potatoes???
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Omelet" > wrote in message
news
> In article >,
> "Dee Dee" > wrote:
>
>> "Omelet" > wrote in message
>> news >>
>>
>>
>> "Canned poblanos are available right here on mexgrocer."
>> http://www.mexgrocer.com/mexcocina-poblano.html
>>
>> Has anyone 'ever' seen or used canned poblano peppers?
>
> Yes. I can get them at the store and they are delicious in Omelets.
> That's about the only place we use them.
>

Last question: Are they whole or diced in the little cans?
Oh, oh, another question: If they are whole, would you use them in a chili
relleno recipe?
Thanks.
Dee Dee

"Omelet" > wrote in message
news
> In article <AKoAi.1347$Ya2.458@trnddc05>,
> "Paul M. Cook" > wrote:
>
> > "Becca" > wrote in message
> > ...
> > > Omelet wrote:
> > > > In article >,
> > > > Becca > wrote:
> > > >
> > > >> A deep fryer is not required for making chili rellenos. I use a
> > skillet
> > > >> with maybe an inch of oil.
> > > >>
> > > >> The batter is a beaten egg white, beaten until fairly stiff. First
> > roll
> > > >> the peppers in flour, then coat them with the beaten egg whites,
then
> > > >> roll them in bread crumbs.
> > > >>
> > > >> You will char and peel the peppers first. Just make sure your heat
is
> > > >> very hot, you do not want to over cook the peppers. I hate it when
that
> > > >> happens.
> > > >>
> > > >> Becca
> > > >
> > > > Can you use canned whole peppers?
> > >
> > > Yes, you can use canned peppers.
> > >
> >
> > I second that, but you don't get the stem which makes for a great
handle.
> > And do be careful to dry the peppers with paper towels. Otherwise the
> > batter slides right off. I have found Crisco in an iron skillet works
> > great. I like to use a bit more than an inch, I fill it to within 1/3
of
> > the height of the skillet.
> >
> > Paul
>
> Hm, wonder if that has been my problem with trying to batter stuff in
> the past for deep frying? I've never been able to get it to stick well,
> even for chicken! I'd never dried stuff off.
>
> I'm not much into battered deep frying anyway (I generally just use a
> light dusting instead) but that won't do for Rellanos.


If it isn't dry, the coating or batter will not stick and you get a nig mess
in the fryer and on the plate. That's one little secret to making fried
chicken. You let it dry out in the fridge for 12 hours before cooking.

Paul

In article >,
"Dee Dee" > wrote:

> "Omelet" > wrote in message
> news
> > In article >,
> > "Dee Dee" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >>
> >>
> >>
> >> "Canned poblanos are available right here on mexgrocer."
> >> http://www.mexgrocer.com/mexcocina-poblano.html
> >>
> >> Has anyone 'ever' seen or used canned poblano peppers?
> >
> > Yes. I can get them at the store and they are delicious in Omelets.
> > That's about the only place we use them.
> >
>
> Last question: Are they whole or diced in the little cans?

Diced. So far. ;-(

> Oh, oh, another question: If they are whole, would you use them in a chili
> relleno recipe?

I can get whole canned Jalapenos, do they count?

Nah. If I really want to make Relleno's, I'm not going to be allowed to
be lazy.

When we lived in California, we were able to get whole canned chilis.

Ortega brand.
I must confess tho', I've not thoroughly explored the canned veggie
section yet at Fiesta. :-) They've had a lot of pleasant surprises so
far.


> Thanks.
> Dee Dee
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article <erDAi.526$hV.417@trnddc02>,
"Paul M. Cook" > wrote:

> > > And do be careful to dry the peppers with paper towels. Otherwise the
> > > batter slides right off. I have found Crisco in an iron skillet works
> > > great. I like to use a bit more than an inch, I fill it to within 1/3
> of
> > > the height of the skillet.
> > >
> > > Paul
> >
> > Hm, wonder if that has been my problem with trying to batter stuff in
> > the past for deep frying? I've never been able to get it to stick well,
> > even for chicken! I'd never dried stuff off.
> >
> > I'm not much into battered deep frying anyway (I generally just use a
> > light dusting instead) but that won't do for Rellanos.
>
>
> If it isn't dry, the coating or batter will not stick and you get a nig mess
> in the fryer and on the plate. That's one little secret to making fried
> chicken. You let it dry out in the fridge for 12 hours before cooking.
>
> Paul

Like I've said before, I'm always up for an education. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

"Dee Dee" > wrote in message
...
>
> "Omelet" > wrote in message
> news
> > In article >,
> > "Dee Dee" > wrote:
> >
> >> "Omelet" > wrote in message
> >> news > >>
> >>
> >>
> >> "Canned poblanos are available right here on mexgrocer."
> >> http://www.mexgrocer.com/mexcocina-poblano.html
> >>
> >> Has anyone 'ever' seen or used canned poblano peppers?

Every store I shop at has them, they are a common item. The canned poblanos
are mild enough even for American palettes so they are a staple in any
store.

> > Yes. I can get them at the store and they are delicious in Omelets.
> > That's about the only place we use them.
> >
>
> Last question: Are they whole or diced in the little cans?
> Oh, oh, another question: If they are whole, would you use them in a chili
> relleno recipe?

Both. I keep a half dozen cans of each in my pantry. I would and have used
them in rellenos and they tasted just fine. Now if I was cooking for
company, I'd go for whole fresh poblanos that I fire roasted to remove the
skins. Fresh chilies make for a nicer result to be sure but there is
nothing wrong with canned.

Paul

Keith said...

> (2) a recipe that is like what I'm trying to replicate. These chilis hold
> their shape (not panfried),


From "the heart" of Mexico...

I came across this recipe on a website earlier and remembered this thread
and thought I'd throw it into the mix.

It's written in prose rather than recipe style and pretty well photo
documented.

http://www.rollybrook.com/chiles_rellenos.htm

The "Cooking Directory" at the bottom will take you to the recipe index,
and a link to the family's main page for lots of other interesting and fun
stuff! A "gemsite," imho.

Enjoy!

Andy

On Aug 27, 12:27 pm, Andy <q> wrote:
> Keith said...
>
> > (2) a recipe that is like what I'm trying to replicate. These chilis hold
> > their shape (not panfried),
>
> From "the heart" of Mexico...
>
> I came across this recipe on a website earlier and remembered this thread
> and thought I'd throw it into the mix.
>
> It's written in prose rather than recipe style and pretty well photo
> documented.
>
> http://www.rollybrook.com/chiles_rellenos.htm
>
> The "Cooking Directory" at the bottom will take you to the recipe index,
> and a link to the family's main page for lots of other interesting and fun
> stuff! A "gemsite," imho.
>
> Enjoy!

I'm sure that Rolly would be disgusted at the thought of canned
chilies. His website is great, isn't it? Doña Martha is my kind of
cook.
>
> Andy

--Bryan

Dee Dee wrote:

> "Canned poblanos are available right here on mexgrocer."
> http://www.mexgrocer.com/mexcocina-poblano.html
>
> Has anyone 'ever' seen or used canned poblano peppers?
> Once I read that they were available, which peeked my interest. I looked
> everytime I went to an Hispanic market -- not available.
> Dee Dee

Fresh poblano peppers are always available, so I have never used the
canned peppers. One of the ladies who used to post here, made them out
of canned peppers at a cook-in in Houston.

Becca

"Becca" > wrote in message
...
> Dee Dee wrote:
>
>> "Canned poblanos are available right here on mexgrocer."
>> http://www.mexgrocer.com/mexcocina-poblano.html
>>
>> Has anyone 'ever' seen or used canned poblano peppers?
>> Once I read that they were available, which peeked my interest. I looked
>> everytime I went to an Hispanic market -- not available.
>> Dee Dee
>
> Fresh poblano peppers are always available, so I have never used the
> canned peppers. One of the ladies who used to post here, made them out of
> canned peppers at a cook-in in Houston.
>
> Becca

Fresh ones are always available here, too. At one time I made some chili
rellenos and they were a complete flop. I believe I tried it from the video
that Andy just sent. I was thinking at the time that if I ever do that
again, it would have to be done with canned whole rellenos, so I was on the
hunt.

I don't have the energy to make them, but I have a recipe for using fresh
poblanos that I don't burn off the skin that is in the form of a casserole
that satisfies my hunger for poblanos.

Dee Dee