What type of chili do you use when making Chili Rellos?

Question

I know they start with a "p" or "r" or is it an "s"? once i see the name i'll know and you'll get the 10 pts!

Answer 1

Chile Relleno, is made with Poblano Peppers or Chile Poblano.
You need to roast it until the skin blackens and starts to peel off, then you put them in a plastic back to accelerate the process while you finish doing the rest. It is an elaborate dish so make several of them at a time. Coat your hands in oil before taking the chiles outo f the bag, this will avoid the active substance in the chile that makes them taste hot, from irritating your hands. Peel off the skin, make an incision lengthwise and carefully remove the seeds and veins. The veins are like long strings. Now you are ready to stuff them. The two most common fillings are ground beef cooked with potatoes, carrots, garlic, onions and fresh tomatoes, with a touch of cilantro, or cumin, sometimes they mix this with rice as well. The other is fresh white cheese sometimes mixed with canned corn and canned red bell peppers. You then pin them closed with a toothpick and cover with frying batter, cook them in oil, drain on a towel and you eat it smothered in a sauce made with ground tomato, onions, garlic, cilantro or parsley and salt, then cooked with oil until it turns dark red.
You can also skip the fried batter part. They freeze well and reheat well in a microwave. YUM

Answer 2

Chilies Poblanos

Answer 3

I always thought chilies relleno was made with green chilies.

Here is my recipe.
EVERYBODY that has had this raves about how good it is.
:)

CHILIES RELLENO

8oz. whole canned green chillies
1 lb. grated Monterey Jack cheese
2 eggs
1c sour cream
¼ tsp salt
1/8 tsp pepper

Remove seeds from chillies. Cut pieces flat. Put 1 layer in greased 8x8” pan. Sprinkle with ½ of the cheese.
Spread rest of chillies then the rest of the cheese. Beat eggs until frothy. Add sour cream, salt and pepper. Mix. Pour over chilli layers. Bake uncovered in 350F for 45 min, until set. Serve hot. Serves 6.

Answer 4

Poblano, Pasilla, Primavera, Sandia

Answer 5

poblano peppers ... and you can stuff them with cheese or meat.
they're usually long, thinnish pepper, and you will want to cut off the top (save it though!) and take out all seeds and white membrane. you can add the top back onto the pepper once you've stuffed it.

they're called "chili rellenos" by the people down here in south texas ...

Answer 6

A chile relleno is a Poblano pepper stuffed with white cheese, dipped in batter and fried or baked. (Chile rellenos I had in Northern Mexico were fried). Real chile rellenos don't have meat in them, although I suppose you could stuff them with whatever you want.

In the Southwest, the use of anaheim green chiles is more common. I put links to a couple of recipes below.

Chile relleno means "stuffed chile" and is one of my favorite mexican dishes.

Answer 7

You'll need green bell peppers if you want to fill the with stuff like ground beef but if you are only filling them with Chesee, you'll need the poblanos cause they are long and the chesee can mealt and stay in.

Answer 8

poblano peppers...best results... are to roast on an open fire to remove the tuff outer skin...then carefully seed and remove stem...i stuff with taco meat...tons of chedder cheese and then i make an egg batter...roll in flour then egg batter and fry with as little oil as possible...like 1/4"....the preparation is time consuming...but the flavor ...is oh soooo worth it.

Answer 9

I think you mean, "Chili rellenos."

You use Poblano peppers for that dish.

Answer 10

I use anaheim, sometimes they are called banana peppers because they are long.