Chile Rellenos

[Angry Perch]

Had some Anaheim peppers from the greenhouse, so made Chile Rellenos for the first time. Just used what I had on hand - stuffed with fresh mozzerella and battered in traditional fluffy egg batter then drizzled with lime crema. yummy.

[duckmen1]

Looks super good. Just picked my first Anehiem from the garden yesterday. Cooked with fresh pink salmon from the salt. Pretty tasty mild little meal. But you ave me wanting to stuff some peppers now. Garden is looking the best I have ever had for pepper harvest. Aneheim, sriracha, and Jelopenos. Can’t wait to start picking more when a bit more mature to make some tasty meals like yours.

[bornhunter]

Had some Anaheim peppers from the greenhouse, so made Chile Rellenos for the first time. Just used what I had on hand - stuffed with fresh mozzerella and battered in traditional fluffy egg batter then drizzled with lime crema. yummy.

Did you roast them to get the outer skin off before stuffing them?

[Angry Perch]

Had some Anaheim peppers from the greenhouse, so made Chile Rellenos for the first time. Just used what I had on hand - stuffed with fresh mozzerella and battered in traditional fluffy egg batter then drizzled with lime crema. yummy.

Did you roast them to get the outer skin off before stuffing them?

Yep, I was making a steak, so through them on the hot grill until charred.

[2MANY]

Hope you weren't using a gas grill.

[greenhead_killer]

I love these. Now I’m gonna have to cook some up this week after reading this

[Angry Perch]

Hope you weren't using a gas grill.

Why is that? And yes, I was.

[pianoman9701]

Looks delicious. My peppers didn't do well this year at all.

[nwwanderer]

If a chance ever comes up go to Dr. Bosland's lab at NMSU, chilies are a bunch more than you think.  Take more pics, post them please

[Jake Dogfish]

Looks good! 

[Angry Perch]

If a chance ever comes up go to Dr. Bosland's lab at NMSU, chilies are a bunch more than you think.  Take more pics, post them please

Dang, that dude knows his chile peppers!

[Fidelk]

Hatch chiles are at QFC.

[GASoline71]

Hope you weren't using a gas grill.

Why is that? And yes, I was.
[/quote

Grill snob?   

Gary]

[2MANY]

Biden would not approve of a gas grill Perch.

[Blacklab]

Yum

[206]

Hatch chiles are at QFC.

Fred Meyer also in three heats.  Bought second bag yesterday.

[Southpole]

Excellent job on the rellenos! The Anaheim pepper is by far the best relleno pepper to use in my opinion. I used to process lots of them in the late summer and freeze them. It helps to have an assembly line of a few family and/or friends to pitch in and get it done if you’re making lots of them. The smell of roasting peppers on the grill is the sign of August for me.

[Angry Perch]

Biden would not approve of a gas grill Perch.

Why in the world would I give a damn what he thinks? Start thinking for yourself and not listening to all the yahoos on here. And keep the politics off my plate, please. 

[Angry Perch]

Excellent job on the rellenos! The Anaheim pepper is by far the best relleno pepper to use in my opinion. I used to process lots of them in the late summer and freeze them. It helps to have an assembly line of a few family and/or friends to pitch in and get it done if you’re making lots of them. The smell of roasting peppers on the grill is the sign of August for me.

Ya they are a little small, but I love the flavor, and ditto on the smell! So yummy on a burger, in green chili, etc. at the end of the season I pick all of my remaining peppers, smoke, dehydrate and grind and it makes a killer seasoning.

[Southpole]

Excellent job on the rellenos! The Anaheim pepper is by far the best relleno pepper to use in my opinion. I used to process lots of them in the late summer and freeze them. It helps to have an assembly line of a few family and/or friends to pitch in and get it done if you’re making lots of them. The smell of roasting peppers on the grill is the sign of August for me.

Ya they are a little small, but I love the flavor, and ditto on the smell! So yummy on a burger, in green chili, etc. at the end of the season I pick all of my remaining peppers, smoke, dehydrate and grind and it makes a killer seasoning.

Interesting on the the seasoning, I’ll bet that’s really good. I’ll be roasting and canning (half pints) some of my girthier peppers, especially the red ones.

[Angry Perch]

My wife wants me to make the next batch with chorizo in them. Who am I to argue?!

[Southpole]

My wife wants me to make the next batch with chorizo in them. Who am I to argue?!

Do it!

[Angry Perch]

My wife wants me to make the next batch with chorizo in them. Who am I to argue?!

Do it!

I've never had sausage make something taste worse!   

[merkaba93]

That looks amazing!

[Fidelk]

Excellent job on the rellenos! The Anaheim pepper is by far the best relleno pepper to use in my opinion. I used to process lots of them in the late summer and freeze them. It helps to have an assembly line of a few family and/or friends to pitch in and get it done if you’re making lots of them. The smell of roasting peppers on the grill is the sign of August for me.

Ya they are a little small, but I love the flavor, and ditto on the smell! So yummy on a burger, in green chili, etc. at the end of the season I pick all of my remaining peppers, smoke, dehydrate and grind and it makes a killer seasoning.

The relleno in your photo looks exactly like they should look. Too often, I've seen rellenos that look less like a pepper and more like a puffball slab of dough.

[Angry Perch]

That looks amazing!

Thanks. It's a wide open canvas for sure. Different peppers, cheese, meat, sauces... Lots of experimenting to do.

[AL WORRELLS KID]

Angry Perch, Do you have a "favorite kind of wood" that you use to smoke your Peppers to make them into a dry seasoning?
 I'll be trying your recipe, with all the Peppers that keep popping up in our garden.  Thanks, Look out Pizza!

[AL WORRELLS KID]

Great on Perch Fillets Too!

https://homemadepizzaschool.com/crushed-red-pepper-flakes/

[Angry Perch]

Angry Perch, Do you have a "favorite kind of wood" that you use to smoke your Peppers to make them into a dry seasoning?
 I'll be trying your recipe, with all the Peppers that keep popping up in our garden.  Thanks, Look out Pizza!

Alder, just because it's what I had laying around.

[Southpole]

Oh yeah, we need some pepper talk. What’s going on in pepper world AP?!

[Angry Perch]

Oh yeah, we need some pepper talk. What’s going on in pepper world AP?!

Started a fermented hot sauce yesterday. Ghost, Habanero, and a few Serranos to cool it down! 
Hopefully it doesn't eat through the glass!

 
 

[OutHouse]

I knew there was a reason for my baby wipes soaked in yogurt idea   

[Southpole]

Oh yeah, we need some pepper talk. What’s going on in pepper world AP?!

Started a fermented hot sauce yesterday. Ghost, Habanero, and a few Serranos to cool it down! 
Hopefully it doesn't eat through the glass!

 
 

Holy crow! I hope you wore gloves 

[Angry Perch]

Oh yeah, we need some pepper talk. What’s going on in pepper world AP?!

Started a fermented hot sauce yesterday. Ghost, Habanero, and a few Serranos to cool it down! 
Hopefully it doesn't eat through the glass!

 
 

Holy crow! I hope you wore gloves 

Funny you should ask... Don't ask!