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Old July 28, 2017   #16
coldframer
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Yum! Love rellanos, but complicated to make--whipping the egg white, etc. Got a good recipe? Our local mexican place grows their own peppers, and it is a crapshoot whether they will be mild or hot. I love them either way. They are the best!
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Old July 28, 2017   #17
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Two ways to fry the things one with egg white one without.
When I make them I use the Masa Harina flour.
Any good batter will do fine.
Plus they dont have to be fried they can be baked without the breading on the outside.
The term rellano means stuffed in Spanish.
Chili rellano pablano is obvious but in Tex/Mex restaurants they do it with bell peppers too.
In my opinion disgusting.
This is kind of weird because a sweet pepper in Mexico is not called a chili it is I think called a pimento.
The large orange Aji Amarillo and Manzano makes a fine rellano.
One good way to eat the manzano is to cut up onion garlic and such mix with sardines stuff in manzano pepper and bake.
Worth
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Old July 28, 2017   #18
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I swear, Worth, you are a wealth of information! I have Italian blood, so I love anchovies, and will try that recipe.
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Old July 28, 2017   #19
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Haven't heard of those last to peppers. I assume they are heirloom ones. P.S. got some of those beans up, but the grasshoppers are devouring the plants. Argh.
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Old July 28, 2017   #20
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I guess spell check doesn't work in these replies...��
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Old July 28, 2017   #21
Worth1
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Quote:
Originally Posted by coldframer View Post
I swear, Worth, you are a wealth of information! I have Italian blood, so I love anchovies, and will try that recipe.
I told my Sicilian freind about it and he said they eat something very close to it.
Thanks
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Old July 28, 2017   #22
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Manzano is commonly available in Mexico and here in the supermarket for several weeks. It's a really good pepper, with thick flesh and a great taste. Different species C.pubescens than most peppers, and IMO a real PITA to grow. They're a high-altitude tropical with somewhat different preferences than lowland peps.

Aji Amarillo I haven't grown. I think it's also readily available in stores. Yet another species C.baccatum.
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Old July 29, 2017   #23
jillian
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Quote:
Originally Posted by Worth1 View Post
Two ways to fry the things one with egg white one without.
When I make them I use the Masa Harina flour.
Any good batter will do fine.
Plus they dont have to be fried they can be baked without the breading on the outside.
The term rellano means stuffed in Spanish.
Chili rellano pablano is obvious but in Tex/Mex restaurants they do it with bell peppers too.
In my opinion disgusting.
This is kind of weird because a sweet pepper in Mexico is not called a chili it is I think called a pimento.
The large orange Aji Amarillo and Manzano makes a fine rellano.
One good way to eat the manzano is to cut up onion garlic and such mix with sardines stuff in manzano pepper and bake.
Worth
Chili rellanos using bell peppers? No way José.
I am not a fan of bell peppers anyway, so boring and flavorless IMO
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Old July 29, 2017   #24
Worth1
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Quote:
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Chili rellanos using bell peppers? No way José.
I am not a fan of bell peppers anyway, so boring and flavorless IMO
I was taken aback the first time I ordered a chili rellano in a restaurant and a bell pepper came out.
I said I wasn't going to eat it and ordered something else.
They didn't even say it was a bell pepper on the menu.
Texas is so infested with sorry Mexican restaurants now I doubt a person could even find a good one anymore.
It seems many of them use the same runny watery canned tomato slop for salsa.

I wish I was extremely rich, I could put stuff on the menu that would blow people away.
IF you could get them to try it.

Who would even think of eating a Manzano or ricotto pepper stuffed with sardines in the US.

All you have to do is make up a mix like you would a salmon patty stuff the pepper take the pepper flip it upside down and coat the top with bread crumbs and bake.
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Old July 29, 2017   #25
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The first time I got a battered and puffy rellano was a surprise. I had had only the breaded ones before and prefer those myself.
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Old July 29, 2017   #26
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The first time I got a battered and puffy rellano was a surprise. I had had only the breaded ones before and prefer those myself.
I find the thick egg battered puffy rellano disgusting to say the very least.
If I wanted a puffy pepper omelet I would ask for one.
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Old July 29, 2017   #27
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Default Chile Relleno

Chile Relleno.
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