Subj : Re: Killer Chile Rellenos
To   : Dave Drum
From : Ben Collver
Date : Wed Feb 08 2023 11:10:32

  Re: Re: Killer Chile Rellenos
  By: Dave Drum to Ben Collver on Wed Feb 08 2023 05:28:00

 DD> This is my recipe for rellenos. You can vary the heat to suit your diner's
 DD> pallates. I generally use heritage Big Jims that are grown from seed
 DD> from Dr. Bosland's Chile Pepper Institute. For wimps I'll use grocery
 DD> store NuMax or Anaheins.
 DD>
 DD>       Title: Green Chilies Rellenos (Stuffed Green Chilies)

Thanks for your recipe!

I ate home-grown chile rellenos as a child.  Even though we planted all the same kind of chile in the garden, the spiciness varied quite a bit in between individual plants.  I like them hot so i'd probably enjoy your home-grown
chiles.  I seem to recall that sometimes Mom would roast them in the BBQ
grill and then peel the skins off prior to making the rellenos.  I've noticed that most restaurants, especially California-style Mexican restaurants, stuff
the chiles with cheese, which is great for me as a vegetarian.  One place in
particular seems to use a random cheese.  Cheddar, Queso Fresca, Mozarella: i never know what i am going to get and that makes it fun.

.