Dose anyone know what kind of cheese you use to stuff a chili rellano?!
Dose anyone know what kind of cheese you use to stuff a chili rellano?
Answers:
I use queso del caribe. (supremo Brand) When you find this cheese, it literally says on it great for chiles rellenos. Its a melting cheese. Its a white package, you can look in a hispanic store. but depeding on where you live, my local woodman's, and albertson's (jewel) carries it.Here's my home recipe to compare with yours. good luck.
This is my family recipe. I cook these at home, so this is not a cut and paste. This comes from an authentic mexican houseshold. Enjoy.
What you need
Cheese (del caribe, also called requeson)
I use Supremo brand.
6 Chiles poblanos
Toothpicks
3 eggs
about 2 cups flour
4 tomatoes
3 Cloves garlic
1 tsp. Cumin/Cumino
Adobo (Goya Brand, Blue top)
1/2 onion
Olive oil
Okay, first Take the peppers and grill them over the stove until you see themwith the skin kinda burned or darkened. Place and a bowl and cover. (the steam from the hot chiles stay in the covered bowl, making the skin easy to peel.) Set aside
Next, chop up the tomatoes, throw it in the blender along with some garlic, cumin, adobo, 1/4 of an onion, and blend really good.
Next, heat up some oil in a skillet, add minced garlic, and the rest of the onion, cook until the onion looks clear.
Once the onion and garlic look cooked, add the tomatoe puree you made, and let it simmer covered. Salt or adobo to taste, (I usually add a jalepeno pepper whole, just for taste)
Grab the peppers from the bowl, and peel the clear skin off. You will notice when you cooked/grilled them this clear very very thin skin was kinda pulling up. its important to peel it off, because this makes the chile tart is you leave it on. Then, open up the chile(one slit on the side), remove the seeds, (I do that to keep the heat down, leave them in if you want them hot.) and repeat on all of them. Slice up some cheese, and fill up the insides with it, then use about two toothpicks for each one to seal them shut.
grab two bowls, One add the eggs(whisked good), in another put the flour. Heat up a pan with oil. When the oil is hot, Dip each chile into the egg batter, then dip into the flour batter, shake off excess flour, and place into hot oil. fry each chile, then once they are cooked, add it to the cooked tomatoe sauce. Enjoy with sour cream or table cream.