Posts tagged chile

Shrimp Chile Relleno Casserole

When I made the cornhusk-grilled chiles rellenos last weekend, I had prepared more relleno (stuffing) than I had anaheim chiles. Way more! But instead of going back to the store to grab more chiles, I thought… Why not just turn this into something else? And since I had some leftover queso chihuahua, some jalapenos and breadcrumbs overdue for consumption, I thought, hey… why not just break out the stoneware? Okay fine, the Pyrex!

I wasn’t sure how it’s going to turn out since I hadn’t done it before. But to my surprise, it was a knockout! Seriously, next time, I’d probably skip the cornhusk routine and go straight for the baking pan. The only thing different here is that instead of using anaheims to wrap it in, I finely diced a few jalapenos and folded them into the mixture… just so that I’d still have some heat retained in the dish somehow. Other than than, it’s pure chile relleno goodness – in a casserole! Fantastic, I say!

Ingredients: Olive Oil, Breadcrumbs, Diced Jalapeno or Anaheim Peppers, Extra Melting Queso, Lime, Get the ingredients for the stuffing here!

Directions: Add diced peppers to stuffing mixture. Make sure the mixture is not too wet. If it is, strain as much liquid as you can. Brush casserole with olive oil and pour stuffing in. Add queso and breadcrumbs on top. Drizzle with olive oil and put in 400F oven for about half hour. Serve on a plate, drizzle with lime juice and garnish with lime slices. Buen apetito!

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Cornhusk-Grilled Chiles Rellenos

I’ve always thought of the day when my Mexican food vocabulary would go beyond that of Taco Bell. I watch Rick Bayless’ show – Mexico, One Plate at a Time – and I am inspired by the enthusiasm he so vividly displays towards this ethnic cuisine. A lot of the dishes were a bit over my head though. But I thought I could at least try to whip up something fairly basic and see where it takes me. So, here’s my first stab at it… and it’s not a burrito, for once! I had so much fun learning how to do this properly. It took awhile but hopefully next time, I’ll get better and will even be able to break some rules and put my own twist on it.

Wrapping the the stuffed chiles in cornhusks could’ve been optional and felt a little fancy but it really added to the earthiness and rustic feel of the dish. But it’s important to season with authentic herbs and spices such as cumin, coriander and Mexican oregano. Mmmm! Next stop… Molé!

This, you just throw in the fire! And when it’s ready to be served, just untie it and spread open to reveal the smoking chiles and melting queso. It was good with Spanish rice on the side. I guess, could’ve had some tortillas too but I didn’t have any. Next time.

So… wanna give it whirl? Knock yourself out!

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