Forums > Specific Focus > Mexican Kitchen

emily

Nov 30, 1919, 12:00 AM

Post #1 of 9 (2048 views)

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what cheese for chili rellenos?

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I recently went to a Mexican restaurant that had THE best chili rellenos I have ever tasted. The cheese filling was light and milky/creamy unlike the think chunk of monterey jack-like cheese most local restaurants seem to use. I've been searching for recipes and can't find anything that would seem to fit the bill. Does anyone know what cheese would be used to get a light creamy consistency plus a fabulous flavor? Or maybe have a have a recipe to share?

Rose

Nov 30, 1919, 12:00 AM

Post #2 of 9 (1925 views)

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what cheese for chili rellenos?

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If the prepackaged cheese is all that is available to you, is there anything 'wrong' with using that?

Dorothy

Nov 30, 1919, 12:00 AM

Post #3 of 9 (1917 views)

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what cheese for chili rellenos?

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Andale'
Nothing wrong with it!
But if you have the alternative use the kind I described above. If you are in the U.S. and there are any Mexican stores in your town, then you can find it.
Also pick up some fresh epazote from the vegetable section of the store and stuff each relleno a couple of leaves. Yummy.
Provecho!

Dorothy

Nov 30, 1919, 12:00 AM

Post #4 of 9 (1934 views)

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what cheese for chili rellenos?

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I bet it was Queso Fresco... not the package kind.
Queso Fresco in english means Fresh Cheese. It is very light and fresh and you can buy it in the U.S. from any Mexican grocery store and also in most Mexican convience stores. It's usually located in the refrigerator section or over by where the meats are sold. The sales person will cut it for you as it is sold from big white rounds. They cut a wedge out for you by the lb or by the kilo.
I repeat... don't buy the factory prepackaged version sold in supermakets.

Dorothy

Nov 30, 1919, 12:00 AM

Post #5 of 9 (1920 views)

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the best chiles rellenos have no cheese

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Yes! There are lots of ways to make chile rellenos... probably a search in www.google.com will bring up lots of alternative recipes.

Depending on the regional customs different stuffings and also different varieties of chiles are used.

One time on 'Hasta Los Mejores Familias' Carmen Sanchez and one of her guests were going on and on about Chiles Rellenos stuffed with Picadillo. The guest was from Mexico City and her mom sold them. Apparently the problem was that her boyfriend was a moocher who showed up every day and to eat a ton of them and never paid. Anyway the way Carmen got excited about them they must be great. If I ever get to Mexico DF I'm going to definitely try some. :-b

jim

Nov 30, 1919, 12:00 AM

Post #6 of 9 (1923 views)

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the best chiles rellenos have no cheese

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Emily

Nov 30, 1919, 12:00 AM

Post #7 of 9 (1906 views)

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the best chiles rellenos have no cheese

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Thanks Dorothy - now to find a mlocal mexican grocer...

Lavanda

Nov 12, 2002, 5:09 PM

Post #8 of 9 (1928 views)

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chiles rellenos

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Traditionally, they are mad with queso fresco,
(packaged or not). You crumble the cheese up and mix it with drained whoe kernel corn, and if you wish, some grated or finely minced onion, and cilantro if you like.

The chunk of monterey jack or other cheese is an americanized thang.

Picadillo is also good, just make picadillo, drain well, and use to stuff.

But chacun a son gout - each to his own taste- and the cheese ones are good just as are picadillo ones, but if it is lent or you are vegetarian, the cheese eons are the
way to go. I like the fact that the cheese melts.....(I am a cheeze freak).

Emily where are you? I cannot believe that there is no Mexican cheese near you.....

Love, Lavanda

!! Viva Mexico, warts and all !!!

esperanza

Nov 12, 2002, 9:50 PM

Post #9 of 9 (1936 views)

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Re: [Lavanda] chiles rellenos

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Stuff them with mashed potatoes and a little melty cheese. Or picadillo (and make chiles en nogada). Or tunafish. Or...or...yikes, now I have to buy chiles at the tianguis tomorrow and make them. Mmmm...delicious. I like the mashed potato ones best.

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