Food & Spirits
Sponsored by

Blasphemy or not? Baked chili rellenos

3,331 Views | 52 Replies | Last: 1 day ago by MichaelJ
B-1 83
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
11:01a, 11/1/24
AG
The regular method is a pain in the ass, makes a mess, and face it- I'm just not good at it and they end up greasy every time. There! I said it!

Does anyone have a decent recipe for baked ones? Scanning around, a few look like a poblano casserole, and others look like stuffed bell peppers using poblanos. I just know I love poblanos……
Being in TexAgs jail changes a man……..no, not really
Reply Quote
1
1 edit
trouble
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to B-1 83 • 12:22p, 11/1/24
AG
Stuffed, baked poblanos is a thing. So is Chile en nogada where the chile is roasted first then stuffed.
Reply Quote
1
HTownAg98
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
2:52p, 11/1/24
I haven't made this one, but it looks damn good.
Reply Quote
8
Mark Fairchild
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to HTownAg98 • 3:30p, 11/1/24
AG
HTownAg98: Thanks for posting this!!! And B-1 83, Thanks for asking! I LOVE Chili Rellenos, be trying this SOON!
Gig'em, Ole Army Class of '70
Reply Quote
2
GasPasser97
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:41p, 11/1/24
AG
La Fogata in SA used to have an off menu item that was awesome.

Fajita y poblano

Whole grilled skirt (loin flap?)

Roasted/charred poblano stuffed with shredded chicken and (Monterey Jack?)

It's been 15+ years since I've had it, and can still taste it
Reply Quote
1
GasPasser97
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:47p, 11/1/24
AG

Reply Quote
GasPasser97
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:49p, 11/1/24
AG
Apparently it became a menu item…Poblano Tampiqueña


Reply Quote
B-1 83
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to GasPasser97 • 10:01p, 11/1/24
AG
Interesting……that looks roasted, but not peeled. I'm good with that. Roughage is roughage.
Being in TexAgs jail changes a man……..no, not really
Reply Quote
FIDO*98*
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to HTownAg98 • 11:22a, 11/2/24
AG
HTownAg98 said:
I haven't made this one, but it looks damn good.


That looks like it's worth trying. I've never added a fried tortilla to my ranchero sauce, but may have to give that a try. Pretty much exactly how I make mine otherwise
Reply Quote
B-1 83
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to FIDO*98* • 3:40p, 11/2/24
AG
Is the tortilla a thickener of some sort? I'm sure frying it gives a good flavor.
Being in TexAgs jail changes a man……..no, not really
Reply Quote
FIDO*98*
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to B-1 83 • 3:48p, 11/2/24
AG
That's my guess and probably adds a little nuttiness. I think I'm gonna make this after church tomorrow
Reply Quote
bam02
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
4:12p, 11/2/24
AG
Well I just assumed they are baked. I can't even think of any other way that they'd be made.
Reply Quote
1
1 edit
88Warrior
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
8:46p, 11/2/24
Don't attack the messenger but……the ones in the freezer section at Trader Joes are pretty hard to beat….
Reply Quote
B-1 83
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to 88Warrior • 5:40a, 11/3/24
AG
88Warrior said:
Don't attack the messenger but……the ones in the freezer section at Trader Joes are pretty hard to beat….
I often buy the "Goya" brand, and they're good, but I love to cook…..
Being in TexAgs jail changes a man……..no, not really
Reply Quote
88Warrior
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to B-1 83 • 6:31a, 11/3/24
B-1 83 said:
88Warrior said:
Don't attack the messenger but……the ones in the freezer section at Trader Joes are pretty hard to beat….
I often buy the "Goya" brand, and they're good, but I love to cook…..


I love the dish. I judge every new Mexican joint I go to on how their CRs are…I've tried several times making them myself but I can't seem to get the batter right….
Reply Quote
1
Mark Fairchild
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
8:31a, 11/3/24
AG
So F & S this may be Blasphemy but gonna try to make them like my all time favorite CR's from La Bodega in Midland,, TX. Going to add some ground beef with onions to each layer, and prior to eating top with sour cream and raisins, Do Not Knock It Till You Try It!
Gig'em, Ole Army Class of '70
Reply Quote
1
B-1 83
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to HTownAg98 • 8:41a, 11/3/24
AG
HTownAg98 said:
I haven't made this one, but it looks damn good.
Doing this tonight, by it cutting it down to a 9x9 pan (there will be math). I am, however, doing the full ranchero sauce recipe. I suspect it will freeze well, and can be used lots of ways….
Being in TexAgs jail changes a man……..no, not really
Reply Quote
4
FIDO*98*
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:02p, 11/3/24
AG
I was very happy with how it turned out. Hits all the right notes of a good Chile Relleno and didn't taste eggy which was my only concern. I poured off the excess fry oil and re-used it for Milinesa which went with it perfectly.





Reply Quote
8
1 edit
B-1 83
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
6:41a, 11/4/24
AG
Was happy with mine




That sauce…….wow! I could almost eat a cup of it by itself.
Being in TexAgs jail changes a man……..no, not really
Reply Quote
6
FIDO*98*
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to B-1 83 • 8:55a, 11/4/24
AG
Make some migas or Huevos rancheros with it. It's how I've always made mine just without the tortilla.
Reply Quote
3
HTownAg98
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to FIDO*98* • 2:07p, 11/4/24
What were your thoughts on the fried tortilla in the sauce?
Reply Quote
FIDO*98*
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to HTownAg98 • 2:34p, 11/4/24
AG
Didn't really change the flavor or texture to any appreciable degree. It acted mainly as a thickener. I'd bet you could fry a tablespoon of masa in a couple of tablespoons of oil before adding the blended veggies and accomplish the same thing without having to deep fry a tortilla and waste a bunch of oil.
Reply Quote
B-1 83
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to FIDO*98* • 3:26p, 11/4/24
AG
FIDO*98* said:
Didn't really change the flavor or texture to any appreciable degree. It acted mainly as a thickener. I'd bet you could fry a tablespoon of masa in a couple of tablespoons of oil before adding the blended veggies and accomplish the same thing without having to deep fry a tortilla and waste a bunch of oil.
I will respectfully disagree, but at the same time, I used our "taco frying oil" to fry the tortilla and sauce. It no doubt had its own "toasted corn" flavor to it.
Being in TexAgs jail changes a man……..no, not really
Reply Quote
Bobcat-Ag
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to B-1 83 • 10:16a, 11/6/24
Do you think just a shallow fry of a tortilla would do the same with just a spray of oil? Or even without oil?
Reply Quote
B-1 83
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Bobcat-Ag • 12:06p, 11/6/24
AG
You'll have to ask one of the genuine chefs. I raised one eyebrow at it, but what she said to do, worked.
Reply Quote
1 edit
HTownAg98
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Bobcat-Ag • 9:10p, 11/6/24
Bobcat-Ag said:
Do you think just a shallow fry of a tortilla would do the same with just a spray of oil? Or even without oil?

If you have enough oil to do a shallow fry, just keep cooking it until it's a crispy chip. I feel like a crispy chip is going to give a different texture to the sauce than a plain corn tortilla. And you don't need much oil to do it. Spray it with oil, and broil it. You'll get pretty close. Or, if you have them, throw in a handful of Fritos into the blender.
Reply Quote
Lola68
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
6:38a, 11/7/24
B1 you are a Corpus guy if I recall correctly. Try the Island Pepper at La Playa in Port A. Cheese stuffed roasted poblano wrapped in skirt steak. You're welcome.
Reply Quote
1
fav13andac1)c
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Lola68 • 8:05a, 11/7/24
AG
Lola68 said:
B1 you are a Corpus guy if I recall correctly. Try the Island Pepper at La Playa in Port A. Cheese stuffed roasted poblano wrapped in skirt steak. You're welcome.


A different Corpus guy checking in to thank you
Reply Quote
StinkyPinky
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
8:54a, 11/7/24
AG
This thread just made my day! Sincere thanks from the upper midwest!
Reply Quote
FIDO*98*
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Lola68 • 9:04a, 11/7/24
AG
Part time Padre Islander checking in. This is good information to know
Reply Quote
Lola68
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
10:16a, 11/7/24
I hope yall enjoy it as much as I do. It's a good restaurant.
Reply Quote
Mark Fairchild
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to HTownAg98 • 12:26p, 11/7/24
AG
HTownAg98: Howdy, THANKS for your post, Love Chile Relienos!!!! Made it with some slight modifications, browned 1 lbs hamburger with some onions. Put browned hamburger on each layer. After baking added some Rotel Chopped Tomatoes and of course my Midland, Tx La Bodega topping of sour cream and rasinis. Turned out great, will be making again soon!!!
Gig'em, Ole Army Class of '70
Reply Quote
superunknown
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
3:12p, 11/8/24
AG
For someone whose least favorite part of chile rellenos is the eggy part, how would you do that casserole without eggs? If you just cut back on the eggs (not eliminating entirely) what would the effect be? I bought some poblanos because I really love rellenos but not the super spongey eggy ones.
Reply Quote
B-1 83
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to superunknown • 4:21p, 11/8/24
AG
superunknown said:
For someone whose least favorite part of chile rellenos is the eggy part, how would you do that casserole without eggs? If you just cut back on the eggs (not eliminating entirely) what would the effect be? I bought some poblanos because I really love rellenos but not the super spongey eggy ones.
I do not eat eggs - not fried, scrambled, in omelets…none. This was just fine. Be sure to have that cheese in there and cook until the top has lots of brown, toasted cheese and you'll be just fine.
Reply Quote
1
superunknown
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to B-1 83 • 4:51p, 11/8/24
AG
Good to know, thank you! I don't even buy eggs, that's how infrequently I use them. At least in a couple weeks for thanksgiving I can use them for cornbread, etc. I just didn't want to cook up a giant souffle that was gonna make me gag.
Reply Quote
Page 1 of 2 ▼
 
×
subscribe Verify your student status
See Subscription Benefits
Trial only available to users who have never subscribed or participated in a previous trial.