Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.


Chiles Rellenos, Tex-Mex style

Recommended Posts

Look.  I eat [cooked] kale.  I actually grew with it amongst the regular boiled greens! I'm not a kale-hater, although I am a kale-style hater.  And raw kale makes me unhappy and exasperated.


But kale and cheese???  Seriously?  I might fall out. Even frying can't fix that!


[I realize that this, the foulness of kale plus cheese generally, is a different topic than the initial query, whether putting kale or anything like kale into a roasted-peeled-breaded-fried-and-otherwise-stuffed chile is a think known to the cuisine which invented the glorious wonderful wonder of chiles rellenos.  Just a nod to the mods . . . .]

  • Like 1

Share this post

Link to post
Share on other sites

Chiles Rellenos are common around here, and are always--always--made with poblanos. I've never seen Anaheims here, which I associate with California (possibly incorrectly). We have a large variety of fresh chiles but no Anaheims. In any case, you can use whichever chile appeals to you and is available in your supermarket.


Some time ago I posted "My Spanish Teacher's Chiles Rellenos" in the RecipeGullet section: roasted, peeled poblanos stuffed with a thick piece of queso fresco, coated with a light batter made of separated eggs (whites whipped) and a little flour, slowly shallow fried in oil, drained on paper towels, and then finished in a thin tomato broth. Yes, it's a bit of a production, but you can do them in stages and then just finish them in the tomato broth for serving. In many ways they're almost better the next day, oddly enough. Served with white rice and beans.


I also make a casserole version similar to the ones discussed above, and one for breakfast that's an egg and milk custard type that is very well received. But right now I really want the classic version! I have poblanos in the fridge but no queso fresco, so it will have to be tomorrow. I'll toast the chiles today and put together the rest tomorrow. Yum!


Nancy in Pátzcuaro

  • Like 4

Formerly "Nancy in CO"

Share this post

Link to post
Share on other sites
16 hours ago, SLB said:

I got some take-out from this Mexican-food-styled restaurant this afternoon, and was HORRIFIED to see them getting on this all-kale-all-the-time train in the chiles rellenos:




And then I wondered, is greens in chiles rellenos a *thing*?   I grew up in Colorado, and have never seen anything like it, myself.  But, it's not like I've eaten everything, everywhere, and it's not the native cuisine of my growing-up home. 


Anybody with authority?  Anybody?  Chiles stuffed with cheese and KALE?






I have no authority other than the complete and utter loathing of kale (as well as all other greens; think of @rotuts and green bell peppers, which I loathe as well). This is a sacrilege, an abomination, and most likely a mortal sin.


Mexican food should remain kale-less. I am indifferent to squiggles.

  • Like 1
  • Haha 2

Don't ask. Eat it.


Share this post

Link to post
Share on other sites

  • Similar Content

    • By Henga
      Hi there! I am looking for a good Mexican cookbook. Any recommendations? Thanks in advance.
    • By newchef
      I'm trying to make a Roasted Poblano and Black Bean Enchilada recipe and I don't know if the tomatillo cream sauce will be freezer-friendly.     Basically I process the following ingredients in a food processor to make the cream sauce.  I plan on freezing the sauce in ice-cube trays for individual servings.  The sauce will then be thawed and spread on a baking dish and also used to top the enchiladas and cook in a 400 degree oven.   Thanks!   INGREDIENTS:   -26 ounces canned tomatillos, drained -1 onion -1/2 cup cilantro leaves -1/3 cup vegetable broth -1/4 cup heavy cream -1 tbsp vegetable oil -3 garlic cloves -1 tbsp lime juice -1 tsp sugar -1 tsp salt
    • By David Ross
      Ah, the avocado! For many of us, this humble little fruit inspires only one dish. Yet the avocado has a culinary history that is deeper than we may understand.
      The avocado (Persea Americana) is a tree thought to have originated in South Central Mexico.  It’s a member of the flowering plant family Lauraceae.  The fruit of the plant - yes, it's a fruit and not a vegetable - is also called avocado.
      Avocados grow in tropical and warm climates throughout the world.  The season in California typically runs from February through September, but avocados from Mexico are now available year-round.
      The avocado has a higher fat content than other fruits, and as such serves as an important staple in the diet of consumers who are seeking other sources of protein than meats and fatty foods.  Avocado oil has found a new customer base due to its flavor in dressings and sauces and the high smoke point is favorable when sautéing meat and seafood. 
      In recent years, due in part to catchy television commercials and the influence of Pinterest, the avocado has seen a resurgence in popularity with home cooks and professionals.  Walk into your local casual spot and the menu will undoubtedly have some derivation of avocado toast, typically topped with bacon.  Avocados have found a rightful place back on fine dining menus, but unfortunately all too often over-worked dishes with too many ingredients and garnishes erase the pure taste and silky texture of an avocado. 
      When I think of an avocado it’s the Hass variety.  However, a friend who lives in Ft. Lauderdale, Florida, can buy Choquette, Hall and Lulu avocados in the local markets.  This link provides good information about the different varieties of avocados, when they’re in season and the differences in taste and texture. https://www.foodrepublic.com/2012/10/18/know-your-avocado-varieties-and-when-theyre-in-season/
      I for one must challenge myself to start eating and cooking more avocados.  I think my recipe for guacamole served with chicharrones is superb, and the cobb salad with large chunks of ripe avocado is delicious, but as a close friend recently said, “one person’s ‘not especially new’ is another’s “eureka moment.” Well said and as history tells us, we’ll find plenty of eureka moments as we discuss and share our tales and dishes of avocado during eG Cook-Off #81: The Avocado.
      Fun fact: The name avocado derives from the Nahuatl word “ahuacatl,” which was also slang for “testicle.”
      See the complete eG Cook-Off Index here https://forums.egullet.org/topic/143994-egullet-recipe-cook-off-index/
    • By jackie40503
      I lived in Phoenix AZ a total of 24 years and during that time I found what the local restaurants call a Green Chili Burro. I have also lived and worked in 48 states and the only ones who have them is either in Arizona, Western New Mexico or Southern California. I am now retired in Northwest Washington State. I have searched the internet for recipes and have found that none of them taste the same. I have also written to many Mexican restaurants and either did not receive a reply or was told that they could not give out the recipe. I am now going around to blogs/forums dealing with Mexican foods hoping that someone would have the actual recipe from one of the restaurants. Its not like I am going trying to compete with them since I live along way from those areas and only wish to serve it in my own household.
    • By ProfessionalHobbit
      I had completely forgotten about our dinner there in December. 
      Anyone who is a serious eater here on eGullet needs to come here soon. Highly recommended. @MetsFan5 - here is one place you might love over Gary Danko. You too @rancho_gordo.
      I'll let the pix speak for themselves...


      Horchata - Koshihikari rice, almonds, black cardamom, cinnamon.

      Scallop chicharrón, scallop ceviche, crème fraîche.

      Jicama empanada, shiso, pumpkin, salmon roe.

      Smoked mushroom taco with pickled wild mushrooms.

      Dungeness crab tostada, sour orange segments, sour orange-habanero salsa, Castelfranco radicchio, tarragon.

      Pineapple guava sorbet

      Fuyu persimmon, habanero honey, tarragon

      Tasmanian trout ceviche, dashi, Granny Smith apple

      Aguachile, parsnip, red bell pepper


      Black bean tamales steamed in banana leaves, with salsa on the side

      Smoked squab broth, pomegranate seeds, cilantro flowers

      Tres frijoles with sturgeon caviar, shallots and edible gold leaf

      Black cod, salsa verde, green grapes

      Wagyu beef, pickled onion


      Smoked squab breast served with spiced cranberry sauce, quince simmered in cranberry juice, pickled Japanese turnips and charred scallion, and sourdough flour tortillas
      Yes, it's the same squab from which the broth was made.



      And now the desserts:

      Foie gras churro, with foie gras mousse, cinnamon sugar, served with hot milk chocolate infused with cinnamon, Lustau sherry and coffee.
      By the time I remembered to take a pic, I'd eaten half of the churro. Dunk the churro into the chocolate.

      Dulce de leche spooned atop pear sorbet with chunks of Asian pear, macadamia nut butter

      Pecan ice cream, candied pecans, shortbread cookie, apples, clarified butter
      The cookie was on top of the apples. Break the cookie and spoon everything over.

      Cherry extract digestif, vermouth, sweet Mexican lime
      We'll definitely return. I'm an instant fan.
      Prepaid tix were $230 per person, plus there were additional charges due to wine pairings. It's worth every cent you'll spend.
      3115 22nd Street (South Van Ness)
      Mission District
  • Recently Browsing   0 members

    No registered users viewing this page.

  • Create New...