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Old 01-08-2016, 01:27 PM   #51
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Quote:
Originally Posted by Roll_Bones View Post
I have always wanted to learn how to make "Chili's Poblamo's". Like in Mexican restaurants. With the cheese inside, egg battered and covered in red sauce.
I don't know what kind of cheese it is, and I'm not certain what they mean by "egg batter". I know how to make mole sauce, but its been ages.

How long do dried chili's last in the pantry. I was going through it and found two bags of dried chili's. Forget the names/types. One is mild and one is hot. Might be ancho? Not sure. They have been in there for at least two years.
This one sounds pretty good: Chiles Rellenos Recipe : Marcela Valladolid : Food Network

I use her tamale recipe and it works great, although I add corn kernels slightly whizzed in the food processor.

A restaurant near us used to make chiles rellenos with chicken and shrimp in the cheese stuffing, served with mole. Dang, it was good!

I've made this mole recipe before and it's great. Extra can be frozen.

Rick Bayless | Classic Red Mole
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Old 01-08-2016, 01:43 PM   #52
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That looks like a good recipe GG, although I also leave classic Chili Relleno's to the experts .
Here's a nice video of how they're done fresh to order...
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Old 01-08-2016, 02:55 PM   #53
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Great video, Kay. Boy, don't those look good! I've watched the cooks at my fave little mom and pop Mexican restaurant, they make them just like in the video. I love green chili sauce on them. Red is good too, though.
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Old 01-08-2016, 03:14 PM   #54
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I didn't see how the flour got put on the chilies to make the egg stick.
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Old 01-08-2016, 03:30 PM   #55
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Originally Posted by taxlady View Post
I didn't see how the flour got put on the chilies to make the egg stick.
Roasted, skinned chiles are kinda wet so the flour sticks easily.
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Old 01-08-2016, 03:34 PM   #56
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I've seen them hold the chilis by the stem, dust with flour, and tap off the excess on the side of the bowl.
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Old 01-08-2016, 04:00 PM   #57
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Thanks ladies.
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Old 01-08-2016, 04:30 PM   #58
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This one sounds good: http://www.food.com/recipe/chiles-re...to-broth-56452
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Old 01-11-2016, 03:59 PM   #59
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I prefer stuffing red ones over bell peppers of other colors. I find red bell pepper sweeter and compliments or enhances the taste of the fillings used.
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Old 01-11-2016, 07:30 PM   #60
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I've done both green and red, and my wife prefers the red. That makes me outvoted by 10 to 1, at least!
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