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Chiles Rellenos

Plate of green peppers

I spent several hours today transforming the smaller brothers and sisters of these peppers from my garden into a big plate of Chiles Rellenos.

These medium-hot peppers, stuffed with Chihuahua cheese, dipped in batter and deep-fried, then covered with homemade tomato sauce and yes, more cheese, were a big hit at the monthly canasta get-together.

I was afraid I'd have to take leftovers home, but aside from a little of the rice I'd put on the bottom of the baking dish, no such luck.

It's been many years since I tried this dish, and several recipes in our cookbook and online didn't seem quite right. I finally found video tutorials on YouTube that help me learn how to peel and seed, stuff and deep-fry these guys properly. Definitely a case where a (moving) picture is worth a thousand words.

I used the tutorials from ExpertVilage.com which were fine except for not being numbered. Since each is only a few minutes long, it's important to watch the series in order, not so easy to do. My Google search led me the this video on cooking the chile rellenos, actually not a bad place to start. Then I had to work my way backward through the series of tutorials to learn what I needed.

At the end of the day I realized that I hadn't done much besides working on this dinner dish. Satisfying but time-consuming.


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Cuyahoga to Colorado


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