Anytime that we go out to eat at a Mexican Restaurant, my favorite choice is the chile relleno. If I have chips and good salsa, a few refried beans, and a chile relleno, that is it for me. Bobby likes the carne asada, and with fajitas; so we both have our favorites to eat , and happily, there is now a wonderful Mexican Restaurant just down the street from where we live. I want to learn to make my own chile rellenos, and I am growing some Anaheim peppers, so hopefully, we will get some for me to experiment with. I just found this recipe for easy chile relleno, kind of a casserole; and it looks easy enough for even me to try. She makes it with canned peppers, so I might try that out just to see how well they turn out. Then when ours are ready, I will have a better idea of how to make this delicious food. The recipe looks like it should also be pretty low-carb; so that is good for me, too. http://thepioneerwoman.com/cooking/lazy-chiles-rellenos/
I love those too. I was going to eat them Sunday, and I wish I would have, as the bee enchilada dish I got was not that exciting. I almost always order those when I go to a Mexican restaurant. I don't think they would be too hard to make at home actually. I have seen that casserole dish on the web, and it looked like something easy to try. I would consider making that as well. I also found a Weight Watchers Jalapeno Popper recipe that looked good.
That was one of my favorite foods when I lived in the Rio Grande Valley, but I haven't had a good chile relleno since I moved to Maine. The ones served in the Mexican restaurants around here are so overcooked that it's as if the pepper has been melted.
I love Mexican food too! I love the authentic tacos with shredded beef, refined beans and mexican rice. I buy the canned refined beans on sale like they have now at CVS for 1.29 and get the packaged mexican rice mixes from Knorr add cheese to the refined beans add a little fresh veggies and dinner is ready. The Mexican restaurants makes the best dishes I've ever tasted too. Sinaloa had their corn totila wraps on sale 12 for just a dollar and we made a soft tacos of our refined beans, cheese, mexican rice - sometimes spanish rice mix is what I use too, it was so good!
I have never had an authentic chile relleno like you would have found in the Rio Grande Valley; but I am sure that I would have liked those even better ! The first time that I ever had tamales was when I was about 9, and we had gone on a family trip to San Diego to visit my grandmother. There was a little Mexican food stand, and my mom would buy tamales from there, wrapped in corn husks. They were delicious ! I have never had another tamale that tasted as wonderful as those from that little food stand tasted. I always smile when I read your posts about Mexican food, @Krissttina Isobe , and you refer to "refined beans", which over here are always called " REFRIED beans" since they are beans that were cooked, mashed, and then re-fried.
It is refried beans, I just call them refined beans because they are so mashed together and look refined. I do that I call my Mother, Momsies...beg pardon, lol .
Yum, I like chile rellenos as well. I have never seen them use chile peppers to make them, and poblanos can sometimes be expensive here, so I've never made them myself. I love green chiles, so maybe at some point (after my stomach calms down), I can try making these. I'd like to hear your feedback on how the recipe works for you @Yvonne Smith, even though I'm sure it's a great recipe. I enjoy Ree Drummond's show and her recipes.
We don't use the oven much in the summer, but I can make almost anything in the Ninja Cooker; so I may try making the chile rellenos easy recipe in that. It has a setting just for baking things, so you can control the temperature just like you can in the oven; but without all of the expenditure of electricity and unnecessary heating up of a house that we are trying hard to keep cool right now. Robin gave us the Ninja 4-5 years ago, and we use it a lot because it is just so versatile. Actually, the only downside that we have noticed is that we often make too much food at a time for just the two of us to eat, and then the refrigerator accumulates the leftovers. My peppers are growing but do not even have flower buds on them yet; so it will be another month probably before we actually have peppers of our own. I wonder how this recipe would turn out made with bell peppers ? We eat those a lot and I actually bought some today; so I may experiment, just for the fun of it.
I think the bell peppers are thicker, so that might affect the taste and texture, but it would be interesting to try making it with a variety of colors, if you're going to use bell peppers. That would make the dish very pretty. Does the Ninja Cooker not run on electricity, or do you just mean that it uses less electricity than the standard oven? I make large batches of food, then I divide them in half and freeze one half in smaller portions, and eat the rest over about a 3-day period. It's a good way to control portion size, while ensuring that I'll have decent food to eat when I'm not feeling well enough or don't have the energy to cook a full meal.
The Ninja does use electricity; but more like using a crockpot than heating up a whole oven. We use ours to roast a chicken with dressing, any kind of beef or pork roasts, as well as make whole meals , soups, stews, or a pot of beans and ham hocks. When someone (you , @Diane Lane ?) posted a recipe for a crockpot dessert cake; I even made one of those in the Ninja. Bobby said the same thing as you, Diane, about using the bell peppers; but I have colored ones, so it should at least make a pretty meal, even if not quite the same as a real chile relleno. We have chips and homemade salsa to go with it; so that will be our meal for today.
Yum, that sounds delicious. I'm interested to hear how the bell peppers worked. As long as they're soft enough, they should be fine. I like the idea of it being a more colorful dish. I looked around after reading/posting here, and found a chile relleno casserole recipe in my files. It does the peppers from scratch. I'll have to try to remember to do that if I ever get my hands on a substantial number of poblanos and have the grill going, but that's unlikely any time soon. I will probably try to make something like this instead, and maybe I can pick up a few poblanos and mix them in. I could probably char them on the gas burner, which is what the recipe calls for, using charred poblano peppers.
I like the tex-mex food available all over Texas. I am not fond of authentic Mexican food found in Mexico. It's too bland, generally, for my tastes. The Mexican food I grew up with (all across Texas) is a favorite. Maybe I should learn to cook.
You had me at mexican food. I like chile rellenos stuffed with cheese and deep fried. I also have to say I have a weakness for refried bean, chips, and salsa. I have learned to make fairly good salsa at home, but am not so lucky with chile rellenos. I am going to have to leave that to the chefs and the local mexican restaraunts.