Dose anyone know what kind of cheese you use to stuff a chili rellano?

Answer 1

I use queso del caribe. (supremo Brand) When you find this cheese, it literally says on it great for chiles rellenos. Its a melting cheese. Its a white package, you can look in a hispanic store. but depeding on where you live, my local woodman's, and albertson's (jewel) carries it.Here's my home recipe to compare with yours. good luck.

This is my family recipe. I cook these at home, so this is not a cut and paste. This comes from an authentic mexican houseshold. Enjoy.
What you need
Cheese (del caribe, also called requeson)
I use Supremo brand.
6 Chiles poblanos
Toothpicks
3 eggs
about 2 cups flour
4 tomatoes
3 Cloves garlic
1 tsp. Cumin/Cumino
Adobo (Goya Brand, Blue top)
1/2 onion
Olive oil

Okay, first Take the peppers and grill them over the stove until you see themwith the skin kinda burned or darkened. Place and a bowl and cover. (the steam from the hot chiles stay in the covered bowl, making the skin easy to peel.) Set aside
Next, chop up the tomatoes, throw it in the blender along with some garlic, cumin, adobo, 1/4 of an onion, and blend really good.
Next, heat up some oil in a skillet, add minced garlic, and the rest of the onion, cook until the onion looks clear.
Once the onion and garlic look cooked, add the tomatoe puree you made, and let it simmer covered. Salt or adobo to taste, (I usually add a jalepeno pepper whole, just for taste)
Grab the peppers from the bowl, and peel the clear skin off. You will notice when you cooked/grilled them this clear very very thin skin was kinda pulling up. its important to peel it off, because this makes the chile tart is you leave it on. Then, open up the chile(one slit on the side), remove the seeds, (I do that to keep the heat down, leave them in if you want them hot.) and repeat on all of them. Slice up some cheese, and fill up the insides with it, then use about two toothpicks for each one to seal them shut.
grab two bowls, One add the eggs(whisked good), in another put the flour. Heat up a pan with oil. When the oil is hot, Dip each chile into the egg batter, then dip into the flour batter, shake off excess flour, and place into hot oil. fry each chile, then once they are cooked, add it to the cooked tomatoe sauce. Enjoy with sour cream or table cream.

Answer 2

If you don't have an Hispanic market near you, you're gonna have to "replicate" the cheeses that they use in place of the real thing:

Shredded Sharp Cheddar
Shredded Mozzarella
Shredded Parmesan
Shredded Pepper-Jack........all in equal amounts, then proceed with your recipe......If you have a Latin market close to you (I'm in SoCal, and have about 4 within 2 minutes of me) they can assist you in making the cheese choices for your Rellanos.....BTW, ever had a chili rellano burrito???? YUM...........

Answer 3

Traditionally, it's made with Queso Fresco (which translates literally to "fresh cheese") or sometimes Queso Blanco ( I think they are both basically the same thing). It's a cow's milk cheese. It's soft and crumbly and a little bit tangy in flavor. Depending on where you live, you might be able to get it in a regular supermarket (in much of Los Angeles you can) or in a Mexican or Latin grocery.

You can see pictures of it here:
http://www.caciqueusa.com/product_detail.asp?id=15
http://www.recipezaar.com/library/getentry.zsp?id=679

If you can't find it in markets near you, you can use other cheeses as substitutes - perhaps another farm cheese from a specialty or farmers' market or even just some Monterey Jack or whatever your favorite is. You can also order it online at places like this:
http://www.cheese-store.com/prods/282prod_item.htm
http://www.cheesemakers.com/

Answer 4

Fresh farmer's cheese. Cut it up into small cubes before stuffing the chile relleno. In Mexico they add canned sweet corn as well.

Answer 5

Usually it is something called "queso panela", panela cheese which is harder than tofu, but softer and more gelatinous in texture than feta cheese. It is devoid of flavour. The one quality that panela has is that it does not melt easily which makes it good for stuffing.
You could also use ricotta, romano, or big chunks of mozzarella.

And you can stuff them with something besides cheese.

Answer 6

when making chili rellano you can use whatever cheese you like!

Answer 7

poblano is the type of pepper you need. deseed. stuff w/ jack cheese. dip in egg, then flour & fry till brown & cheese is melted.

Answer 8

Depends on what kind of relleno you want to make. For milder fillings like chicken or seafood, I prefer to use queso panela or queso quesadilla. For more robust-flavored fillings like beef or pork, I use pepper jack.

Answer 9

You can you any cheese although i suggest a good melting cheese like for example
>cheddar
>provolone
>double Gloucester
>Colby
>American munster
>Swiss
>fontina
>Gouda

Try it with any of these and it will turn out really good. Dont forget to make an extra one for me!!!

Answer 10

A mixture of Monterey jack & Colby. Well, that's how a Mexican Restaurant in my town does it.