finally got my rellenos

[thistlebloom]

Steve/Thistle, it's more like Re-Ye-Nos.

Mary

Thanks Mary!
My re-ye-nos weren't authentic either (like my pronunciation), but still darn good. No picture, just refer back to Majors, minus the sausage, and they're pretty close.
I just used what I had out in the garden, which isn't labeled, so it could have been sweet or hot, (I ended up with all hot, just lucky...) and they worked just fine. The neighbors dropped in and I volunteered them for guinea pig duty,
so no time to run to town for Hatch chiles.
Everybody survived and we voted them as a good choice for the next neighborhood potluck.

 

[majorcatfish]

wife said the same thing no sausage next time........

 

[thistlebloom]

I wonder if they could be prepared ahead and frozen. I'd love to have them in the winter from my own peppers.

 

[majorcatfish]

wonder if you roast the peppers first and then dried them, and when you wanted some add some water to them and then make winter rellenos....
that might be an experiment...

 

[ninnymary]

Thistle, I would make them using your peppers, cook them and then freeze in containers to eat during the winter.

Mary

 

[Rhodie Ranch]

When I worked at the Onion Garlic and Chile dehydration plant in Gilroy, we'd obviously get truck loads of peppers. A few would fall off at the scales and since I was the QC lady, I picked them up. Mother made rellenos that way, with Jack cheese, whipped egg whites and then fried in a bit of bacon fat. YUMMY!

 

[Smart Red]

M-m-m-m!

 

[thistlebloom]

I found a recipe that works well for freezing (they say).
You roast the peppers then fill and freeze. When you're ready to cook them you dip them in the egg mix and fry like normal.

Mary, it might even work to just cook them up and freeze them like you suggested. I had leftover rellenos from last night for tonights dinner and they were still just as delicious.

 

[ninnymary]

Thistle, try both and see which one works better. Of course filling, freezing, and then frying would give you fresher ones. But having them cooked frozen would save you a lot of work later on.
Let us know how it goes.

Mary

 

[thistlebloom]

wonder if you roast the peppers first and then dried them, and when you wanted some add some water to them and then make winter rellenos....
that might be an experiment...

Okay buddy, get yourself in your mad scientist lab and get workin' on it!