Diane Velarde Hernández returns with another great Lenten recipe: chiles rellenos. Stuffed chile peppers is a favorite staple of Mexican cuisine. Diane walks us through the basic recipe for stuffing made of shredded Jack Cheese and onions. But this recipe can also be used for chiles stuffed with beef, chicken or other foods. Enjoy!
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Posted in Cooking,Food,LATINOPIA FOODFebruary 26, 20124 comments
4 comments
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Thank you Diane, It has been a while since I made this dish. One time I forgot to toast the skins of the chile. What a mess that was everything went in the trash. This was a favorite of mine as a child.
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I have yet to try this relleno recipe. I am thinking of modifying it with these thyme leaves for extra flavor. Maybe some hot sauce for the serving will be nice.
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Thanks for your contribution. It's all about experimentation…that's how great recipes are made! TT
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Karole Puga February 26, 2012
Fantastico! I love your rendition of the Chiles Rellenos, Diane! I'm going to have to get my relleno groove back on for lent. Thanks for the reminder!
Brava!
Kris and Karole P.