Okay, this is a work in progress, and I welcome advice on helping me make the dish I'm dreaming of.
I love cheese-stuffed chile rellenos, but I hate making them. I really do not like to fry stuff in oil (I like to order it out, but not make it at home).
I'm trying to develop a dish will be much easier, faster, and still taste somewhat like the original dish of stuffed, battered and fried chiles.
Someone on another forum said she just split and seeded fresh chiles, stuffed them with cheese, battered them with tempura batter, and baked them on a Pammed cookie sheet in a 400 degree oven until the cheese melted.
I roasted and peeled my poblanos. (I might try canned chiles sometime).
Then stuffed each poblano with two jalapeno mozzarella cheese sticks. Then used my Fish and Chips batter mix to dip them in, and baked them at 400 for 20 minutes. Not pretty.
But I think I'm onto something here. The batter was not the right one to use. But chiles tasted good anyway! The flavor of the peppers and cheese was delicious!
Plated with some homemade hot Italian sausage (gift from a neighbor) and a little salsa.
Can any of you talented cooks here help me make a baked chile relleno that's EASY and almost as good as the fried ones?
Lee
I love cheese-stuffed chile rellenos, but I hate making them. I really do not like to fry stuff in oil (I like to order it out, but not make it at home).
I'm trying to develop a dish will be much easier, faster, and still taste somewhat like the original dish of stuffed, battered and fried chiles.
Someone on another forum said she just split and seeded fresh chiles, stuffed them with cheese, battered them with tempura batter, and baked them on a Pammed cookie sheet in a 400 degree oven until the cheese melted.
I roasted and peeled my poblanos. (I might try canned chiles sometime).
Then stuffed each poblano with two jalapeno mozzarella cheese sticks. Then used my Fish and Chips batter mix to dip them in, and baked them at 400 for 20 minutes. Not pretty.
But I think I'm onto something here. The batter was not the right one to use. But chiles tasted good anyway! The flavor of the peppers and cheese was delicious!
Plated with some homemade hot Italian sausage (gift from a neighbor) and a little salsa.
Can any of you talented cooks here help me make a baked chile relleno that's EASY and almost as good as the fried ones?
Lee