Chile Relleno cheese

Try Asadero, Queso Blanco, Queso Anejo, Queso de Bola, or (actually
Spanish) Manchego.

Dean G.

P.S. The cheese that "epitomizes everything wrong with American
cheeses" is Co-Jack.

notbob said:

I love a good chile relleno, but hate Monterey jack cheese, the cheese
that epitomizes everything wrong with American cheeses. I'm not real
familiar with Mexican cheeses so would like recommendations on which
is best suited for rellenos.

Rick Bayless recommends Mexican Chihuahua cheese for rellenos. (Ay!
Chihuahua!) But in poking around for an answer to this question, most of
the relleno recipes I saw didn't have cheese at all; the chiles were stuffed
with a meat mixture instead.

Bob

notbob said:

I love a good chile relleno, but hate Monterey jack cheese, the cheese
that epitomizes everything wrong with American cheeses. I'm not real
familiar with Mexican cheeses so would like recommendations on which
is best suited for rellenos.

It's far from authentic, but I was making chiles rellenos once and had
forgot to buy the cheese, so I used an Italian Fontina and just a
little Swiss that I had in the fridge. Two cheeses have a slightly
nutty taste and melted to just the right consistency.

It was great, trust me.

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

Quoted message said:

I love a good chile relleno, but hate Monterey jack cheese, the cheese
that epitomizes everything wrong with American cheeses. I'm not real
familiar with Mexican cheeses so would like recommendations on which
is best suited for rellenos.

nb

Evidentially you are not familiar with American cheeses either Notbob. If
you are eating a mass produced Monterey Jack cheese you are not getting a
good cheese. Try one of the artesian-made Jacks. They have a rich, mild,
buttery flavor. Better yet, try an aged Monterey Jack. A well aged Monterey
Jack is a mighty fine cheese, the equal of any good dry grating cheese. I'm
not fond of smoked cheeses, but smoked Monterey Jack is an excellent cheese.

What is wrong with American cheeses anyway? Seems like a very general
statement Notbob. As far as I can see, there are many outstanding American
cheeses; Crater Lake Blue comes to mind immediately!

Charlie

_.-In rec.food.cooking, Charles Gifford wrote the following -._

Quoted message said:

What is wrong with American cheeses anyway? Seems like a very general
statement Notbob. As far as I can see, there are many outstanding American
cheeses; Crater Lake Blue comes to mind immediately!

"American cheeses" are fine. "American Cheese" is a sin even in the
atheist bible. For more on AC see:
http://en.wikipedia.org/wiki/American_cheese

Due to the processing and additives, some varieties cannot
legally be labeled as "cheese" in many countries, including the
United States and Great Britain, and so are sold as "cheese
food", "cheese spread", or "cheese product"

--
.-'😉) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

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

Quoted message said:

I love a good chile relleno, but hate Monterey jack cheese, the cheese
that epitomizes everything wrong with American cheeses. I'm not real
familiar with Mexican cheeses so would like recommendations on which
is best suited for rellenos.

nb

Look here:

http://www.specialcheese.com/queso.htm

I don't know what you have available but there are several that will do nicely.

Dimitri

Charles Gifford said:

If
you are eating a mass produced Monterey Jack cheese you are not getting a
good cheese.

That was my point, and no, I don't eat it. It's [censored]. It's so
tasteless and dull it needs horseradish and peppers and a bunch of
other crud ...including smoke!.... to give it any flavor.

Quoted message said:

Try one of the artesian-made Jacks.

Yes, I'm sure there are some good boutique jacks out there somewhere.
But, none around here and I'm not in the mood to go traipsing all over
the Bay Area wasting gas just to find some insanely overpriced craft
cheese for rellenos.

Quoted message said:

What is wrong with American cheeses anyway? Seems like a very general
statement Notbob. As far as I can see, there are many outstanding American
cheeses; Crater Lake Blue comes to mind immediately!

Well, till it comes to MY store it's not likely to come to MY mind.

Perhaps I should have said "most American cheeses". Yes, there are a
few good cheeses out there ....somewhere. My fave cheddar is a 4 yr
old yellow from VT I get at TJ's. It's awesome. But, most of it is
dreck. That crud they're pushing as Real California Cheese is, in
fact, Really Crappy Cheese.

nb

On Fri, 19 Aug 2005 00:14:39 GMT, "Dimitri" <[email hidden]>

Quoted message said:

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

Quoted message said:

I love a good chile relleno, but hate Monterey jack cheese, the cheese
that epitomizes everything wrong with American cheeses. I'm not real
familiar with Mexican cheeses so would like recommendations on which
is best suited for rellenos.

nb

Look here:

http://www.specialcheese.com/queso.htm

I don't know what you have available but there are several that will do nicely.

Dimitri

Here in NM, I see Asadero used frequently.. Combined with fresh
roasted Hatch chiles...mmmmmmmmmm

Christine

Christine Dabney said:

Here in NM, I see Asadero used frequently.. Combined with fresh
roasted Hatch chiles...mmmmmmmmmm

Funny you should mention Hatch chiles. That's exactly what I'm making
rellenos with, or so I think.

Nob Hill is selling so-called Hatch chiles for $.79lb. But, I always
thought the classic Hatch chile was just a little bigger than a
jalapeno. These are about the size of an anaheim chile, about 7-8
inches long and about 2 inches wide at the top and pointy at the
bottom. I have my doubts if they are authentic Hatch, but they are
gorgeous chiles. Firm, thick and a beautiful emerald green. Whatchya
think?

I'll try the asadero.

nb

On Thu 18 Aug 2005 06:48:07p, notbob wrote in rec.food.cooking:

Quoted message said:

Christine Dabney said:

Here in NM, I see Asadero used frequently.. Combined with fresh
roasted Hatch chiles...mmmmmmmmmm

Funny you should mention Hatch chiles. That's exactly what I'm making
rellenos with, or so I think.

Nob Hill is selling so-called Hatch chiles for $.79lb. But, I always
thought the classic Hatch chile was just a little bigger than a
jalapeno. These are about the size of an anaheim chile, about 7-8
inches long and about 2 inches wide at the top and pointy at the
bottom. I have my doubts if they are authentic Hatch, but they are
gorgeous chiles. Firm, thick and a beautiful emerald green. Whatchya
think?

I'll try the asadero.

nb

I think we also get the large size you describe here in AZ markets. I've
never seen anything different.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

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notbob said:

Christine Dabney said:

Here in NM, I see Asadero used frequently.. Combined with fresh
roasted Hatch chiles...mmmmmmmmmm

Funny you should mention Hatch chiles. That's exactly what I'm making
rellenos with, or so I think.

Nob Hill is selling so-called Hatch chiles for $.79lb. But, I always
thought the classic Hatch chile was just a little bigger than a
jalapeno. These are about the size of an anaheim chile, about 7-8
inches long and about 2 inches wide at the top and pointy at the
bottom. I have my doubts if they are authentic Hatch, but they are
gorgeous chiles. Firm, thick and a beautiful emerald green. Whatchya
think?

I'll try the asadero.

Hatch is a town in the Mesilla Valley where most of the fresh chiles
shipped out of state come from. Most of the chiles grown down there
AFAIK are a variety selected by New Mexico State, the local land grant
university. The Anaheim variety is a mild clone of the New Mexico
variety(ies). They look identical to me. Another source of chile is
from the northern part of the state, Chimayo being the best known
region. But, i have never run across fresh chiles from the north, Only
the dried variety. There is a very real difference in flavor between
the northern and southern dried chiles and I urge you to try both.
Both types have their fans and I'll say no more about that. My main
concern for rellenos is finding a green chile which is firm and thick
enough to make a succulent relleno. And I like traditional Monterey
Jack from the wheel for stuffing. It used to be common here but now
it's being called 'artisan' and is priced with the imports. I think we
need more savvy consumers (rant! rant!). I've always thought
Italian-made Fontina Or Fontinal would be good in rellenos.

D.M.

notbob said:

Christine Dabney said:

Here in NM, I see Asadero used frequently.. Combined with fresh
roasted Hatch chiles...mmmmmmmmmm

Funny you should mention Hatch chiles. That's exactly what I'm making
rellenos with, or so I think.

Nob Hill is selling so-called Hatch chiles for $.79lb. But, I always
thought the classic Hatch chile was just a little bigger than a
jalapeno. These are about the size of an anaheim chile, about 7-8
inches long and about 2 inches wide at the top and pointy at the
bottom. I have my doubts if they are authentic Hatch, but they are
gorgeous chiles. Firm, thick and a beautiful emerald green. Whatchya
think?

Sound exactly like the Hatch chiles I see in the stores here in
Albuquerque.
Hatch chiles are a variant of Anaheims, so about the same size, etc. I
think the "terroir" changes their taste, etc. They tend to be a bit
hotter than regular Anaheims..

Do a search on Hatch chiles.. 😉

Christine

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

Quoted message said:

Christine Dabney said:

Here in NM, I see Asadero used frequently.. Combined with fresh
roasted Hatch chiles...mmmmmmmmmm

Funny you should mention Hatch chiles. That's exactly what I'm making
rellenos with, or so I think.

Nob Hill is selling so-called Hatch chiles for $.79lb. But, I always
thought the classic Hatch chile was just a little bigger than a
jalapeno. These are about the size of an anaheim chile, about 7-8
inches long and about 2 inches wide at the top and pointy at the
bottom. I have my doubts if they are authentic Hatch, but they are
gorgeous chiles. Firm, thick and a beautiful emerald green. Whatchya
think?

I'll try the asadero.

nb

Good choice not the only thing left is figuring out the batter.

:-)

You are in for a surprise Hatch are the best - you have/are going to roast off
the skin right?

Dimitri

Dimitri said:

Good choice not the only thing left is figuring out the batter.

I'm going with a med thick whipped eggs whites + yolk + flour fried in
lard.

Quoted message said:

You are in for a surprise Hatch are the best - you have/are going to roast off
the skin right?

Yeah, I'll be whipping out my trusty pair of BernzOmatics.

nb

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

Quoted message said:

Dimitri said:

Good choice not the only thing left is figuring out the batter.

I'm going with a med thick whipped eggs whites + yolk + flour fried in
lard.

Quoted message said:

You are in for a surprise Hatch are the best - you have/are going to roast
off
the skin right?

Yeah, I'll be whipping out my trusty pair of BernzOmatics.

nb

You got it down pat.

Dimitri

notbob said:

Christine Dabney said:

Here in NM, I see Asadero used frequently.. Combined with fresh
roasted Hatch chiles...mmmmmmmmmm

Funny you should mention Hatch chiles. That's exactly what I'm making
rellenos with, or so I think.

Nob Hill is selling so-called Hatch chiles for $.79lb. But, I always
thought the classic Hatch chile was just a little bigger than a
jalapeno. These are about the size of an anaheim chile, about 7-8
inches long and about 2 inches wide at the top and pointy at the
bottom. I have my doubts if they are authentic Hatch, but they are
gorgeous chiles. Firm, thick and a beautiful emerald green. Whatchya
think?

I'll try the asadero.

nb

Hatch chiles come in all sorts of sizes including what you mentioned. So
yes they sound quite correct.

Christine Dabney said:

notbob said:

Christine Dabney said:

Here in NM, I see Asadero used frequently.. Combined with fresh
roasted Hatch chiles...mmmmmmmmmm

Funny you should mention Hatch chiles. That's exactly what I'm making
rellenos with, or so I think.

Nob Hill is selling so-called Hatch chiles for $.79lb. But, I always
thought the classic Hatch chile was just a little bigger than a
jalapeno. These are about the size of an anaheim chile, about 7-8
inches long and about 2 inches wide at the top and pointy at the
bottom. I have my doubts if they are authentic Hatch, but they are
gorgeous chiles. Firm, thick and a beautiful emerald green. Whatchya
think?

Sound exactly like the Hatch chiles I see in the stores here in
Albuquerque.
Hatch chiles are a variant of Anaheims, so about the same size, etc. I
think the "terroir" changes their taste, etc. They tend to be a bit
hotter than regular Anaheims..

Do a search on Hatch chiles.. 😉

Christine

LOL Anaheims are the variant, with most of the heat stripped out. The
chiles harvested now are milder than the ones that will be coming in
later.
Need to go out and get some more 🙂

"Faux_Pseudo" <[email hidden]> wrote in message
news:%z8Ne.20737$Ie.16756@lakeread03...

Quoted message said:

_.-In rec.food.cooking, Charles Gifford wrote the following -._

Quoted message said:

What is wrong with American cheeses anyway? Seems like a very general
statement Notbob. As far as I can see, there are many outstanding

American

Quoted message said:

Quoted message said:

cheeses; Crater Lake Blue comes to mind immediately!

"American cheeses" are fine. "American Cheese" is a sin even in the
atheist bible. For more on AC see:
http://en.wikipedia.org/wiki/American_cheese

Due to the processing and additives, some varieties cannot
legally be labeled as "cheese" in many countries, including the
United States and Great Britain, and so are sold as "cheese
food", "cheese spread", or "cheese product"

A common error. There are many "cheese foods" and "cheese products" that are
sold as American Cheese. However there is a true cheese called "American
Cheese". It is difficult to find in most supermarkets but can be found by
reading the labels carefully. A real American Cheese is labeled as cheese.
American Cheese is made in a Cheddaring Process and is very similar to
Cheddar, but is smoothed and sold very soft and fresh. The lack of aging
produces a very mild tangy milk flavor. The best place to find real American
Cheese is at a good deli.

Charlie

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

Quoted message said:

Charles Gifford said:

If
you are eating a mass produced Monterey Jack cheese you are not getting

a

Quoted message said:

Quoted message said:

good cheese.

That was my point, and no, I don't eat it. It's [censored]. It's so
tasteless and dull it needs horseradish and peppers and a bunch of
other crud ...including smoke!.... to give it any flavor.

Have you considered that instead of it being "[censored]", it may just be that you
don't like it? For those of us who do like it, it certainly isn't [censored]. I
don't like Brie, but I certainly wouldn't call it [censored]. You could say that
cottage cheese is tastless and dull, but would you call it [censored]?

Quoted message said:

Quoted message said:

Try one of the artesian-made Jacks.

Yes, I'm sure there are some good boutique jacks out there somewhere.
But, none around here and I'm not in the mood to go traipsing all over
the Bay Area wasting gas just to find some insanely overpriced craft
cheese for rellenos.

My local Von's supermarket occasionally has it as does my local cheese
store. Good cheese is more expensive than poor cheese, but you can certainly
get good cheese somewhat less than "insanely overpriced".

Quoted message said:

Quoted message said:

What is wrong with American cheeses anyway? Seems like a very general
statement Notbob. As far as I can see, there are many outstanding

American

Quoted message said:

Quoted message said:

cheeses; Crater Lake Blue comes to mind immediately!

Well, till it comes to MY store it's not likely to come to MY mind.

I'm afraid I don't remember where in the Bay area you live, but surely you
have a cheese store and/or Whole Foods store nearby? I note that you have a
Trader Joes.

Quoted message said:

Perhaps I should have said "most American cheeses". Yes, there are a
few good cheeses out there ....somewhere. My fave cheddar is a 4 yr
old yellow from VT I get at TJ's. It's awesome. But, most of it is
dreck.

No argument from here! The best Cheddar I've had is a 4 year old,
unpasturized Farmhouse Cheddar from it's home in England. Damn fine! It was
expensive though. Generally I am well satisfied with sharp Tillamook.
Tillamook Oregon is a beautiful area and, from what I've seen, home to a lot
of really happy looking cows.

Quoted message said:

That crud they're pushing as Real California Cheese is, in
fact, Really Crappy Cheese.

nb

The cheeses that carry the "Real California Cheese" logo are generally
pretty poor alright. Large multi-national companies turning out millions of
lbs. of poor quality cheese in huge Central California factories. These are
the same people who turn out millions of lbs. of "Wisconsin" butter. These
places have nothing about California about them except their location. There
are many really good California cheeses though. They just don't wear that
logo.

Charlie, cheese fan (and notbob fan)