I know some of you are great cooks. And I need some advice.
I'm going to try my hand at these tasty little treats tonight for diner.
Yet I have a few questions.
1) I will be using Anaheim Chili's. I was wondering if, after I torch them, do I have to peel them?
2) To take out the seeds, do you leave the stems on and slice down the chili and put the cheese in the slice or cut off the stem and put the cheese in the hole?
3) When I fry them, can I use peanut oil instead of canola oil? I do have alot of olive oil if that would work better.
4) what type of Mexican beer do I drink with them?
Thanks
I PREFER DOS XX EQUIS
TDD
Me too, but the dark.
Gosh, I'm half way through the six pack and still waiting for some cooking answers. I think this is going to be one of those creative cooking nights.
We use poblano peppers (like you're supposed to) cream cheese and ground meat to stuff with.
Decide how hot you want and thats whether or not you de-seed or de-vein.
If you brown the meat first, you'll cook it faster and better. After they are stuffed, put in the oven or on the grill to cook the pepper.
Mexican rice on the side, and corona, modelo, or dos equis (lager)
Mexican food nearly demands a lighter beer and not a heavy one. Tecate wouldn't be bad either.
My wife makes them as a casserole similar to this:
Puffy Chili Relleno Casserole
I'll have to 'second' TDD oh his DOS EQUIS (XX) recommendation, especially if he was refering the amber. And yes, peel the peppers!
CV
