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Old 04-21-2006, 11:05 AM   #21
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jpmcgrew, I grew up in the very southeastern corner of AZ and we always made rellenos with good chiles from Hatch. It wasn't until I moved to northern AZ that I saw Pablanos used.
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Old 04-24-2006, 12:23 PM   #22
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Quote:
Originally Posted by Shunka
jpmcgrew, I grew up in the very southeastern corner of AZ and we always made rellenos with good chiles from Hatch. It wasn't until I moved to northern AZ that I saw Pablanos used.
Love rellenos too, how did you make them?

How about chicken mole? I tried if the the first time
it was good, but I know it couldn't be authentic, I tried it
at La mesa big chain grill.
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Old 04-24-2006, 01:56 PM   #23
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My personal favoret is Mole, made with Chili pepper pods, and onions, and garlic and chocolate! mmmm
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Old 04-24-2006, 02:01 PM   #24
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Quote:
Originally Posted by rickell
Love rellenos too, how did you make them?

How about chicken mole? I tried if the the first time
it was good, but I know it couldn't be authentic, I tried it
at La mesa big chain grill.
I've tried to make rellenos before, and anyone who can do them well has my props. You take the Green Chili pods, i can't remember the name of them, and you slice them open down one side and put whatever you want in them, cheese, meat. Then you beat up some egg whites until they are all fluffy. You then dip the stuffed chillis into the fluffed egg whites and then fry them. If done right they are really good. I've never had much luck at all with them though.
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