Comments on: Authentic Chiles Rellenos de Queso Recipe https://www.mylatinatable.com/authentic-chiles-rellenos-de-queso-recipe/?adt_ei={{email}} Recipes, Tips, and Much More Mon, 23 Aug 2021 21:14:05 +0000 hourly 1 By: Anonymous https://www.mylatinatable.com/authentic-chiles-rellenos-de-queso-recipe/comment-page-1/#comment-52157 Sat, 19 Jun 2021 16:47:17 +0000 https://www.mylatinatable.com/?p=18850#comment-52157 In reply to Sean M Jenkinson.

@Sean M Jenkinson, added flour to mine and came out cripy. Maybe potoato four would be even better, but I agree a batter with just egg is not going to do it.

]]> By: Sean M Jenkinson https://www.mylatinatable.com/authentic-chiles-rellenos-de-queso-recipe/comment-page-1/#comment-52035 Fri, 30 Apr 2021 02:49:27 +0000 https://www.mylatinatable.com/?p=18850#comment-52035 4 stars
I liked it, prepared it just as prescribed. I grew up in northern NM (Taos and Santa Fe). Have cooked for a living for over 20 years, but not in NM, in CO. I guess that makes me a Huge Fan, but I haven’t been in the trenches in NM restaurants.

So, comments…

I used Big Jim chiles from south CO, just not the same as NM or Pueblo CO Anaheim chile. while I recognize that the egg batter coating is more traditional, mine came out a bit soggy and greasy, but that’s prolly on me. I like a crisp crust around mine, which to me calls for some sort of flour/baking soda setup.

I liked the recommended salsa that went with it, I’d likely add one NM chili with it for heat, then a tsp of sugar to temper it.

But all of tis is a work in progress, just ideas now. I’ll actually try my ideas and check back in.

And finally, for whatever it’s worth, my girlfriend absolutely Loved this recipe just as it is…

I really liked it, try it as suggested, then play with it!

Cheers!

Sean from Taos

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