Not exactly chile rellenos

[madbaker]

I am spoiled for life as far as chile rellenos go. When I was growing up, my mother used to spend all day making rellenos - blistering the poblano chiles, carefully peeling and seeding them, stuffing with cheese, making an egg white batter, and finally deep-frying.

Needless to say, we didn't appreciate the labor; we simply inhaled them and demanded more. Appreciation comes with age, I guess.

Anyway, this week's Resolution Recipe of sorts: Stuffed Poblanos.

poblano chiles (I threw in a couple of friarelli peppers as we had both from the CSA)
2 parts grated sharp cheddar cheese
1 part raisins, coarsely chopped (I used currants as the wife doesn't care for raisins)
1 part slivered almonds

Cut generous caps off the stem end of peppers, remove core, seeds, and ribs, leaving the peppers whole. Fill with the cheese mixture and reattach the tops with toothpicks. Broil or grill, turning to char all sides.

What worked: It was a decent light dinner and reasonably healthy. I was skeptical about the whole mixture idea, but it balanced.

What didn't: It was unmemorable.

Will I make it again? Probably not - see above.

Comments

[maestrateresa.livejournal.com]

Not exactly chile rellenos

Wouldn't that make them "chile re-ain't-os?" ;-)

[strmonkey.livejournal.com]

I must agree, that doesn't even sound right...fruit and nuts in my Mexican food? ew!!!

But I must add that I am used to getting stuff from my ex-coworkers grandmother that grew up in Mexico. When I was pregnant w/Amirah she would make me anything I wanted...I seldom used "the pregnancy card" but for that, uh yeah.

[madbaker.livejournal.com]

I thought so too before making it, but that part actually was fine. It just wasn't exciting or memorable enough to make again.