Another version of Chiles Rellenos

Puester said:

Here's a delicious, easier, unfried version of Chiles Rellenos:

Chile Relleno Casserole 8 servings
from Colorado Cache, Jr. league of Denver cookbook

4 7oz. cans whole green chiles (or 1 or 2 large cans)
1 lb. Monterrey Jack cheese
5 eggs
1 1/4 c. milk
1/4 c. flour
1/2 tasp. salt
dash of black pepper
4 cups grated mild or medium cheddar (1 pound)

Slit chiles lengthwise on one side. Remove seeds and drain. Dry a bit
on paper towels. Slice Jack cheese into ~1/2 inch thick "fingers" and
place one inside each chile. Fold chile closed, place in an ungreased 3
qt. or 9x13 inch baking dish. Mix eggs, flour, salt and pepper well and
pour over chiles. Sprinkle top with grated cheddar.

Bake uncovered at 350 degrees for 45 minutes.

gloria p

Thank you! Several years ago I watched only a part of this process
when a friend was making a similar dish for her daughter. It looked
so simple, and knew I'd love making this for myself, but I couldn't
remember how. Now I'll try!

....Picky

In article <[email hidden]>,

Puester said:

Here's a delicious, easier, unfried version of Chiles Rellenos:

Chile Relleno Casserole 8 servings
from Colorado Cache, Jr. league of Denver cookbook

4 7oz. cans whole green chiles (or 1 or 2 large cans)
1 lb. Monterrey Jack cheese
5 eggs
1 1/4 c. milk
1/4 c. flour
1/2 tasp. salt
dash of black pepper
4 cups grated mild or medium cheddar (1 pound)

Slit chiles lengthwise on one side. Remove seeds and drain. Dry a bit
on paper towels. Slice Jack cheese into ~1/2 inch thick "fingers" and
place one inside each chile. Fold chile closed, place in an ungreased 3
qt. or 9x13 inch baking dish. Mix eggs, flour, salt and pepper well and
pour over chiles. Sprinkle top with grated cheddar.

Bake uncovered at 350 degrees for 45 minutes.

gloria p

Sounds good, but I'll bet it'd be better with corn flour. ;-d
A smidge of garlic would not hurt either.
--
Peace, Om

Remove _ to validate e-mails.

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

Puester said:

Here's a delicious, easier, unfried version of Chiles Rellenos:

Chile Relleno Casserole 8 servings
from Colorado Cache, Jr. league of Denver cookbook
[snip ]

Too bad the Junior League ladies are too lazy to ask their maids and
cooks how to cook. There's nothing wrong with subtituting and
simplifying per se, but when they go this far they really ought to
make up a new name for the kindergarten concoction. Otherwise, some
unsuspecting person might never learn how great the real thing can be.

Something like Stuffed Chiles a la Gringa. -aem

"Puester" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Here's a delicious, easier, unfried version of Chiles Rellenos:

Chile Relleno Casserole 8 servings
from Colorado Cache, Jr. league of Denver cookbook

4 7oz. cans whole green chiles (or 1 or 2 large cans)
1 lb. Monterrey Jack cheese
5 eggs
1 1/4 c. milk
1/4 c. flour
1/2 tasp. salt
dash of black pepper
4 cups grated mild or medium cheddar (1 pound)

Slit chiles lengthwise on one side. Remove seeds and drain. Dry a bit
on paper towels. Slice Jack cheese into ~1/2 inch thick "fingers" and
place one inside each chile. Fold chile closed, place in an ungreased 3
qt. or 9x13 inch baking dish. Mix eggs, flour, salt and pepper well and
pour over chiles. Sprinkle top with grated cheddar.

Bake uncovered at 350 degrees for 45 minutes.

I used to eat it this way a lot as a kid. It was a common dish and
surprisingly good, too. We used to put both cheeses into the peppers.

Paul

"aem" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Puester said:

Here's a delicious, easier, unfried version of Chiles Rellenos:

Chile Relleno Casserole 8 servings
from Colorado Cache, Jr. league of Denver cookbook
[snip ]

Too bad the Junior League ladies are too lazy to ask their maids and
cooks how to cook. There's nothing wrong with subtituting and
simplifying per se, but when they go this far they really ought to
make up a new name for the kindergarten concoction. Otherwise, some
unsuspecting person might never learn how great the real thing can be.

You can't cook like Escoffier every day. And who'd want to even if they had
the time and could afford it. Get over yourself. It's all good.

Paul

On Sep 11, 3:12 pm, "Paul M. Cook" <[email hidden]>

Quoted message said:

"aem" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

Puester said:

Here's a delicious, easier, unfried version of Chiles Rellenos:

Quoted message said:

Quoted message said:

Chile Relleno Casserole 8 servings
from Colorado Cache, Jr. league of Denver cookbook
[snip ]

Quoted message said:

Too bad the Junior League ladies are too lazy to ask their maids and
cooks how to cook. There's nothing wrong with subtituting and
simplifying per se, but when they go this far they really ought to
make up a new name for the kindergarten concoction. Otherwise, some
unsuspecting person might never learn how great the real thing can be.

You can't cook like Escoffier every day. And who'd want to even if they had
the time and could afford it. Get over yourself. It's all good.

No. It's not. Canned chilies are never suitable for making
rellenos. The (olorado (asserole (untz are (lueless.

Quoted message said:

Paul

--Bryan

"Bobo Bonobo®" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sep 11, 3:12 pm, "Paul M. Cook" <[email hidden]>

Quoted message said:

"aem" <[email hidden]> wrote in message

news:[email hidden]...

Quoted message said:

On Sep 11, 7:08 am, Puester <[email hidden]> wrote:
> Here's a delicious, easier, unfried version of Chiles Rellenos:

Quoted message said:

> Chile Relleno Casserole 8 servings
> from Colorado Cache, Jr. league of Denver cookbook
>[snip ]

Quoted message said:

Too bad the Junior League ladies are too lazy to ask their maids and
cooks how to cook. There's nothing wrong with subtituting and
simplifying per se, but when they go this far they really ought to
make up a new name for the kindergarten concoction. Otherwise, some
unsuspecting person might never learn how great the real thing can be.

You can't cook like Escoffier every day. And who'd want to even if they

had

Quoted message said:

Quoted message said:

the time and could afford it. Get over yourself. It's all good.

No. It's not. Canned chilies are never suitable for making
rellenos. The (olorado (asserole (untz are (lueless.

Who says? Chile rellenos is poor people food to start with, it was for
centuries, too. It is only now a gourmet delicacy. Nothing at all wrong
with canned chilies, they taste great. I keep a dozen cans in my pantry of
assorted varieties.

Paul

In article <29EFi.3178$1n1.817@trnddc02>, [email hidden]
says...

Quoted message said:

Who says? Chile rellenos is poor people food to start with, it was for
centuries, too.

Who says? You may be right, but you will pardon me for asking for more
evidence than your say-so.

Quoted message said:

Nothing at all wrong
with canned chilies, they taste great. I keep a dozen cans in my pantry of
assorted varieties.

Compared to fresh, canned chilis are an abomination.

--
Peter Aitken

Bobo Bonobo® said:

On Sep 11, 3:12 pm, "Paul M. Cook" <[email hidden]>

Quoted message said:

"aem" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

Quoted message said:

Too bad the Junior League ladies are too lazy to ask their maids and
cooks how to cook. There's nothing wrong with subtituting and
simplifying per se, but when they go this far they really ought to
make up a new name for the kindergarten concoction. Otherwise, some
unsuspecting person might never learn how great the real thing can be.

Quoted message said:

Quoted message said:

You can't cook like Escoffier every day. And who'd want to even if they had
the time and could afford it. Get over yourself. It's all good.

No. It's not. Canned chilies are never suitable for making
rellenos. The (olorado (asserole (untz are (lueless.

Quoted message said:

Paul

--Bryan

No one is holding a gun to your head and saying "Make this recipe."

We have had samples of fried rellenos recipes here. This one is
DIFFERENT. Whether better or worse is up to the individual. If it
doesn't sound good to you, ignore it.

Lately many of the posters here, male and female, sound like they are
suffering from a bad case of PMS. It doesn't improve the quality of the
posting or the ng at all.

gloria p

"Peter A" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <29EFi.3178$1n1.817@trnddc02>, [email hidden]
says...

Quoted message said:

Who says? Chile rellenos is poor people food to start with, it was for
centuries, too.

Who says? You may be right, but you will pardon me for asking for more
evidence than your say-so.

Got news for ya, so are tortillas, beans, corn, rice, tomatoes etc.
Rellenos was made by farm families, just look at the ingredients. Chilies
that they grew, goat cheese from their goat's milk and eggs from their
chickens. Then it was cooked in lard. Farm food. Rich people ate the
chickens and the goats instead. To talk about rellenos as if it something
deserving of the finest of ingredients to be "authentic" is laughable and
the realm for the ignorant.

Hell, even lobster was poor people food in this country until WWII. Pasta
was peasant food. Phad Thai was a peasant dish consisting of "water bugs"
as the rich called them. I could go on. And I will. We have made a huge
culture of barbecue in this country. Especially ribs of any kind. Who
doesn't love the stuff? Yet it all got started when black slaves found
delicious ways of cooking the garbage and scraps that their masters tossed
down to them.

If you just can't accept that - Google it. I'm not a research monkey.
Rellenos was peasant food, and the word peasant is not derogatory, BTW.

Quoted message said:

Quoted message said:

Nothing at all wrong
with canned chilies, they taste great. I keep a dozen cans in my pantry

of

Quoted message said:

Quoted message said:

assorted varieties.

Compared to fresh, canned chilis are an abomination.

They are just fine. And I am a huge fan of Mexican food. I'd not choose
them first to serve to company but I'll be damned if I'm going to fire
roast, steam, peel, de-seed a whole pile of chilies just so I can have a
nice meal at home. I especially love them in enchiladas and omelets.

Paul

Puester said:

Bobo Bonobo® said:

On Sep 11, 3:12 pm, "Paul M. Cook" <[email hidden]>

Quoted message said:

"aem" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

> Too bad the Junior League ladies are too lazy to ask their maids and
> cooks how to cook. There's nothing wrong with subtituting and
> simplifying per se, but when they go this far they really ought to
> make up a new name for the kindergarten concoction. Otherwise, some
> unsuspecting person might never learn how great the real thing can be.
You can't cook like Escoffier every day. And who'd want to even if they had
the time and could afford it. Get over yourself. It's all good.

Quoted message said:

No. It's not. Canned chilies are never suitable for making
rellenos. The (olorado (asserole (untz are (lueless.

Quoted message said:

Paul

Quoted message said:

--Bryan

No one is holding a gun to your head and saying "Make this recipe."

We have had samples of fried rellenos recipes here. This one is
DIFFERENT. Whether better or worse is up to the individual. If it
doesn't sound good to you, ignore it.

Lately many of the posters here, male and female, sound like they are
suffering from a bad case of PMS. It doesn't improve the quality of the
posting or the ng at all.

And posting recipes with crappy ingredients DOES "improve the
quality..."?

Quoted message said:

gloria p

--Bryan

"Bobo Bonobo®" <[email hidden]> wrote in message
news:[email hidden]...

Puester said:

Bobo Bonobo® said:

On Sep 11, 3:12 pm, "Paul M. Cook" <[email hidden]>

Quoted message said:

"aem" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

> Too bad the Junior League ladies are too lazy to ask their maids and
> cooks how to cook. There's nothing wrong with subtituting and
> simplifying per se, but when they go this far they really ought to
> make up a new name for the kindergarten concoction. Otherwise, some
> unsuspecting person might never learn how great the real thing can be.
You can't cook like Escoffier every day. And who'd want to even if

they had

Quoted message said:

Quoted message said:

Quoted message said:

the time and could afford it. Get over yourself. It's all good.

Quoted message said:

No. It's not. Canned chilies are never suitable for making
rellenos. The (olorado (asserole (untz are (lueless.

Quoted message said:

Paul

Quoted message said:

--Bryan

No one is holding a gun to your head and saying "Make this recipe."

We have had samples of fried rellenos recipes here. This one is
DIFFERENT. Whether better or worse is up to the individual. If it
doesn't sound good to you, ignore it.

Lately many of the posters here, male and female, sound like they are
suffering from a bad case of PMS. It doesn't improve the quality of the
posting or the ng at all.

And posting recipes with crappy ingredients DOES "improve the
quality..."?

Eggs, cheese, chilies, milk? What's so crappy about? Aside from the fact
it is not fried in lard, it is the same dish you'd find in Mexico. I
thought I was an insufferable snob. Do you make your mac and cheese with
imported French cheeses and hand made Italian pasta from Naples and milk
from Asian buffalo? I tell ya what, just to [censored] everyone off, I am making
this dish.

Paul

On Sep 11, 6:11 pm, "Paul M. Cook" <[email hidden]>

Quoted message said:

"Bobo Bonobo®" <[email hidden]> wrote in message

news:[email hidden]...

Puester said:

Bobo Bonobo® said:

On Sep 11, 3:12 pm, "Paul M. Cook" <[email hidden]>
wrote:
> "aem" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

>> Too bad the Junior League ladies are too lazy to ask their maids and
>> cooks how to cook. There's nothing wrong with subtituting and
>> simplifying per se, but when they go this far they really ought to
>> make up a new name for the kindergarten concoction. Otherwise, some
>> unsuspecting person might never learn how great the real thing can be.
> You can't cook like Escoffier every day. And who'd want to even if

they had

Quoted message said:

Quoted message said:

> the time and could afford it. Get over yourself. It's all good.

Quoted message said:

Quoted message said:

No. It's not. Canned chilies are never suitable for making
rellenos. The (olorado (asserole (untz are (lueless.
> Paul

Quoted message said:

Quoted message said:

--Bryan

Quoted message said:

No one is holding a gun to your head and saying "Make this recipe."

Quoted message said:

We have had samples of fried rellenos recipes here. This one is
DIFFERENT. Whether better or worse is up to the individual. If it
doesn't sound good to you, ignore it.

Quoted message said:

Lately many of the posters here, male and female, sound like they are
suffering from a bad case of PMS. It doesn't improve the quality of the
posting or the ng at all.

And posting recipes with crappy ingredients DOES "improve the
quality..."?

Eggs, cheese, chilies, milk? What's so crappy about? Aside from the fact
it is not fried in lard, it is the same dish you'd find in Mexico.

Canned chiles---> crappy.

Quoted message said:

I thought I was an insufferable snob. Do you make your mac and cheese with
imported French cheeses and hand made Italian pasta from Naples and milk
from Asian buffalo?

No, from Kraft-type sharp cheddar, heavy cream and regular dried
pasta. I do not use canned cheese sauce.

Quoted message said:

I tell ya what, just to [censored] everyone off, I am making this dish.

You could go to the grocery store and buy some fresh chilies. They're
in season right now.

Quoted message said:

Paul

--Bryan

"Bobo Bonobo®" <[email hidden]> wrote in message
news:[email hidden]...
On Sep 11, 6:11 pm, "Paul M. Cook" <[email hidden]>

Quoted message said:

"Bobo Bonobo®" <[email hidden]> wrote in message

news:[email hidden]...

Puester said:

Bobo Bonobo® said:

On Sep 11, 3:12 pm, "Paul M. Cook" <[email hidden]>
wrote:
> "aem" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

>> Too bad the Junior League ladies are too lazy to ask their maids and
>> cooks how to cook. There's nothing wrong with subtituting and
>> simplifying per se, but when they go this far they really ought to
>> make up a new name for the kindergarten concoction. Otherwise,

some

Quoted message said:

Quoted message said:

Quoted message said:

>> unsuspecting person might never learn how great the real thing can

be.

Quoted message said:

Quoted message said:

Quoted message said:

> You can't cook like Escoffier every day. And who'd want to even if

they had

Quoted message said:

Quoted message said:

> the time and could afford it. Get over yourself. It's all good.

Quoted message said:

Quoted message said:

No. It's not. Canned chilies are never suitable for making
rellenos. The (olorado (asserole (untz are (lueless.
> Paul

Quoted message said:

Quoted message said:

--Bryan

Quoted message said:

No one is holding a gun to your head and saying "Make this recipe."

Quoted message said:

We have had samples of fried rellenos recipes here. This one is
DIFFERENT. Whether better or worse is up to the individual. If it
doesn't sound good to you, ignore it.

Quoted message said:

Lately many of the posters here, male and female, sound like they are
suffering from a bad case of PMS. It doesn't improve the quality of the
posting or the ng at all.

And posting recipes with crappy ingredients DOES "improve the
quality..."?

Eggs, cheese, chilies, milk? What's so crappy about? Aside from the fact
it is not fried in lard, it is the same dish you'd find in Mexico.

Canned chiles---> crappy.

Quoted message said:

I thought I was an insufferable snob. Do you make your mac and cheese

with

Quoted message said:

imported French cheeses and hand made Italian pasta from Naples and milk
from Asian buffalo?

No, from Kraft-type sharp cheddar, heavy cream and regular dried
pasta. I do not use canned cheese sauce.

Now we're talking [censored]. I thought you were against trans-fat? If the
"cheese" you are using is what I suspect, then it is a solid block of the
stuff.

Quoted message said:

I tell ya what, just to [censored] everyone off, I am making this dish.

You could go to the grocery store and buy some fresh chilies. They're
in season right now.

I could but I won't.

Paul

On Sep 11, 6:30 pm, "Paul M. Cook" <[email hidden]>

Quoted message said:

"Bobo Bonobo®" <[email hidden]> wrote in message

news:[email hidden]...
On Sep 11, 6:11 pm, "Paul M. Cook" <[email hidden]>

Quoted message said:

"Bobo Bonobo®" <[email hidden]> wrote in message

Quoted message said:

news:[email hidden]...
On Sep 11, 5:16 pm, Puester <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Bobo Bonobo® wrote:
> On Sep 11, 3:12 pm, "Paul M. Cook" <[email hidden]>
> wrote:
>> "aem" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

>>> Too bad the Junior League ladies are too lazy to ask their maids and
>>> cooks how to cook. There's nothing wrong with subtituting and
>>> simplifying per se, but when they go this far they really ought to
>>> make up a new name for the kindergarten concoction. Otherwise,

some

Quoted message said:

Quoted message said:

>>> unsuspecting person might never learn how great the real thing can

be.

Quoted message said:

Quoted message said:

>> You can't cook like Escoffier every day. And who'd want to even if

they had

Quoted message said:

>> the time and could afford it. Get over yourself. It's all good.

Quoted message said:

Quoted message said:

> No. It's not. Canned chilies are never suitable for making
> rellenos. The (olorado (asserole (untz are (lueless.
>> Paul

Quoted message said:

Quoted message said:

> --Bryan

Quoted message said:

Quoted message said:

No one is holding a gun to your head and saying "Make this recipe."

Quoted message said:

Quoted message said:

We have had samples of fried rellenos recipes here. This one is
DIFFERENT. Whether better or worse is up to the individual. If it
doesn't sound good to you, ignore it.

Quoted message said:

Quoted message said:

Lately many of the posters here, male and female, sound like they are
suffering from a bad case of PMS. It doesn't improve the quality of the
posting or the ng at all.

Quoted message said:

And posting recipes with crappy ingredients DOES "improve the
quality..."?

Quoted message said:

Eggs, cheese, chilies, milk? What's so crappy about? Aside from the fact
it is not fried in lard, it is the same dish you'd find in Mexico.

Canned chiles---> crappy.

Quoted message said:

I thought I was an insufferable snob. Do you make your mac and cheese

with

Quoted message said:

imported French cheeses and hand made Italian pasta from Naples and milk
from Asian buffalo?

No, from Kraft-type sharp cheddar, heavy cream and regular dried
pasta. I do not use canned cheese sauce.

Now we're talking [censored]. I thought you were against trans-fat? If the
"cheese" you are using is what I suspect, then it is a solid block of the
stuff.

No. It is not. It's got milk salt, cheese culture, enzymes,
annatto, the usual stuff. There is NO TRANS FAT in cheese. Even
Velveeta, as awful as it is, does not contain trans-fats. Name me ONE
cheese, even process [censored] that "is a solid block of [trans-fat]."

Quoted message said:

Quoted message said:

I tell ya what, just to [censored] everyone off, I am making this dish.

You could go to the grocery store and buy some fresh chilies. They're
in season right now.

I could but I won't.

Because canned chilies are good enough, right?

Quoted message said:

Paul

--Bryan

"Bobo Bonobo®" <[email hidden]> wrote in message
news:[email hidden]...
On Sep 11, 6:30 pm, "Paul M. Cook" <[email hidden]>

Quoted message said:

"Bobo Bonobo®" <[email hidden]> wrote in message

news:[email hidden]...
On Sep 11, 6:11 pm, "Paul M. Cook" <[email hidden]>

Quoted message said:

"Bobo Bonobo®" <[email hidden]> wrote in message

Quoted message said:

news:[email hidden]...
On Sep 11, 5:16 pm, Puester <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Bobo Bonobo® wrote:
> On Sep 11, 3:12 pm, "Paul M. Cook" <[email hidden]>
> wrote:
>> "aem" <[email hidden]> wrote in message

Quoted message said:

Quoted message said:

>>> Too bad the Junior League ladies are too lazy to ask their maids

and

Quoted message said:

Quoted message said:

Quoted message said:

>>> cooks how to cook. There's nothing wrong with subtituting and
>>> simplifying per se, but when they go this far they really ought to
>>> make up a new name for the kindergarten concoction. Otherwise,

some

Quoted message said:

Quoted message said:

>>> unsuspecting person might never learn how great the real thing can

be.

Quoted message said:

Quoted message said:

>> You can't cook like Escoffier every day. And who'd want to even if

they had

Quoted message said:

>> the time and could afford it. Get over yourself. It's all good.

Quoted message said:

Quoted message said:

> No. It's not. Canned chilies are never suitable for making
> rellenos. The (olorado (asserole (untz are (lueless.
>> Paul

Quoted message said:

Quoted message said:

> --Bryan

Quoted message said:

Quoted message said:

No one is holding a gun to your head and saying "Make this recipe."

Quoted message said:

Quoted message said:

We have had samples of fried rellenos recipes here. This one is
DIFFERENT. Whether better or worse is up to the individual. If it
doesn't sound good to you, ignore it.

Quoted message said:

Quoted message said:

Lately many of the posters here, male and female, sound like they are
suffering from a bad case of PMS. It doesn't improve the quality of

the

Quoted message said:

Quoted message said:

Quoted message said:

posting or the ng at all.

Quoted message said:

And posting recipes with crappy ingredients DOES "improve the
quality..."?

Quoted message said:

Eggs, cheese, chilies, milk? What's so crappy about? Aside from the

fact

Quoted message said:

Quoted message said:

it is not fried in lard, it is the same dish you'd find in Mexico.

Canned chiles---> crappy.

Quoted message said:

I thought I was an insufferable snob. Do you make your mac and cheese

with

Quoted message said:

imported French cheeses and hand made Italian pasta from Naples and milk
from Asian buffalo?

No, from Kraft-type sharp cheddar, heavy cream and regular dried
pasta. I do not use canned cheese sauce.

Now we're talking [censored]. I thought you were against trans-fat? If the
"cheese" you are using is what I suspect, then it is a solid block of the
stuff.

No. It is not. It's got milk salt, cheese culture, enzymes,
annatto, the usual stuff. There is NO TRANS FAT in cheese. Even
Velveeta, as awful as it is, does not contain trans-fats. Name me ONE
cheese, even process [censored] that "is a solid block of [trans-fat]."

Quoted message said:

Try REAL cheese sometime. You make a point about crappy ingredients and
then you push petro cheese? Kraft cheese? Do you get the powder or the
powder mixed with wax to look like cheese? And you disparage a recipe made
with 100% natural food? One word pal, Velveeta. At least it doesn't
pretend to be natural.

Quoted message said:

Quoted message said:

I tell ya what, just to [censored] everyone off, I am making this dish.

You could go to the grocery store and buy some fresh chilies. They're
in season right now.

I could but I won't.

Because canned chilies are good enough, right?

Damned right. Nice big plump poblanos, fire roasted, peeled and lovingly
stuffed into cans by young virgins. Yummy.

Paul

"Puester" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Here's a delicious, easier, unfried version of Chiles Rellenos:

Chile Relleno Casserole 8 servings
from Colorado Cache, Jr. league of Denver cookbook

4 7oz. cans whole green chiles (or 1 or 2 large cans)
1 lb. Monterrey Jack cheese
5 eggs
1 1/4 c. milk
1/4 c. flour
1/2 tasp. salt
dash of black pepper
4 cups grated mild or medium cheddar (1 pound)

Slit chiles lengthwise on one side. Remove seeds and drain. Dry a bit on
paper towels. Slice Jack cheese into ~1/2 inch thick "fingers" and place
one inside each chile. Fold chile closed, place in an ungreased 3 qt. or
9x13 inch baking dish. Mix eggs, flour, salt and pepper well and pour
over chiles. Sprinkle top with grated cheddar.

Bake uncovered at 350 degrees for 45 minutes.

gloria p

I don't agree with the other posters that there is a big problem with canned
chiles. To me, what makes this casserole inferior to chiles rellenos is
that the egg coating is supposed to be light and fluffy. This is also where
most restaurants screw up.

Mitch

Thanks for this.
We love Chiles Rellenos.
We made them once, and it was a huge amount of work.
It was really tough getting them stuffed without them falling apart.

This looks like we'll get all the flavor, without all the work.

Bobo Bonobo® said:

On Sep 11, 5:16 pm, Puester <[email hidden]> wrote:

Quoted message said:

Quoted message said:

Lately many of the posters here, male and female, sound like they are
suffering from a bad case of PMS. It doesn't improve the quality of the
posting or the ng at all.

And posting recipes with crappy ingredients DOES "improve the
quality..."?

Quoted message said:

--Bryan

At least it was a recipe instead of more [censored].

gloria p