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Blasphemy or not? Baked chili rellenos

3,332 Views | 52 Replies | Last: 1 day ago by MichaelJ
B-1 83
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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
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trouble
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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.
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HTownAg98
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2:52p, 11/1/24
I haven't made this one, but it looks damn good.
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Mark Fairchild
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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
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GasPasser97
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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
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GasPasser97
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7:47p, 11/1/24
AG

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GasPasser97
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7:49p, 11/1/24
AG
Apparently it became a menu item…Poblano Tampiqueña


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B-1 83
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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
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FIDO*98*
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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
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B-1 83
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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
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FIDO*98*
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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
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bam02
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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.
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88Warrior
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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….
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B-1 83
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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
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88Warrior
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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….
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Mark Fairchild
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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
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B-1 83
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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
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FIDO*98*
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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.





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B-1 83
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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
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FIDO*98*
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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.
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HTownAg98
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In reply to FIDO*98* • 2:07p, 11/4/24
What were your thoughts on the fried tortilla in the sauce?
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FIDO*98*
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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.
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B-1 83
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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
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Bobcat-Ag
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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?
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B-1 83
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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.
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HTownAg98
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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.
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Lola68
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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.
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fav13andac1)c
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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
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StinkyPinky
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8:54a, 11/7/24
AG
This thread just made my day! Sincere thanks from the upper midwest!
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FIDO*98*
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In reply to Lola68 • 9:04a, 11/7/24
AG
Part time Padre Islander checking in. This is good information to know
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Lola68
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10:16a, 11/7/24
I hope yall enjoy it as much as I do. It's a good restaurant.
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Mark Fairchild
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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
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superunknown
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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.
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B-1 83
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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.
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superunknown
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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.
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