alexandria674
DIS Veteran
- Joined
- Mar 8, 2009
- Messages
- 1,038
Today I had an awful craving for cheese, even though I cannot have any (lactose) sorry, but I HAD to have it so I figued if I mix the cheese with some kind of vegetable it wouldn't be that bad.
Hence, today is Chili Rellenos day, my first time making them with really no help. I am praying they come out good.
To those who do not know what this is, it is a chili pepper that isn't really that hot with stuff cheese and "fixins" in it, then fried and served with a red pepper sauce. I am not having the sauce though.
Wish me luck on a meal I have never tried to make. Maybe if it is good I can place the recipe here, if not...I will pretend I never made it.
UPDATE It was good!
I wish I can give some measurements but look, just eye ball it, that is what I did. According to your taste
A poblano chili pepper, heat it up over the range, then gently peel the loose skin
Mix monteray jack, mozzerella, tomatoes, garlic, cilantro, salt and pepper to taste, thyme, oregano together
Stuff the mixture in the pepper and close using toothpicks
cover in egg and flour
fry up
let is de-grease
there you go.
Hence, today is Chili Rellenos day, my first time making them with really no help. I am praying they come out good.
To those who do not know what this is, it is a chili pepper that isn't really that hot with stuff cheese and "fixins" in it, then fried and served with a red pepper sauce. I am not having the sauce though.
Wish me luck on a meal I have never tried to make. Maybe if it is good I can place the recipe here, if not...I will pretend I never made it.
UPDATE It was good!
I wish I can give some measurements but look, just eye ball it, that is what I did. According to your taste
A poblano chili pepper, heat it up over the range, then gently peel the loose skin
Mix monteray jack, mozzerella, tomatoes, garlic, cilantro, salt and pepper to taste, thyme, oregano together
Stuff the mixture in the pepper and close using toothpicks
cover in egg and flour
fry up
let is de-grease
there you go.