I dug up this thread so I could share some ideas I’ve found. I love the real thing, but I’m looking for something less fidley, and preferably lowest carb.
The smoky charred chiles were the perfect vessel for the filling, adding just enough spice to make your lips tingle. Instead of heavy and fatty, the corn adds natural sweetness to balance out the dairy. All told, if you're looking for an intro chile...
Our chile relleno casserole recipe is full of flavor thanks to cotija cheese, chorizo, blackened green chiles, and a light tomato sauce. It’s a lot like the chiles rellenos you know and love...only easier!
https://www.seriouseats.com/recipes/2010/07/dinner-tonight-chiles-en-nogada-recipe.html
These stuffed poblanos build upon the awesomeness chorizo with a mix of fresh, tangy, creamy, spicy, cheesy, meaty flavors.
https://www.seriouseats.com/recipes/2010/05/crisper-whisperer-grilled-chiles-rellenos-resemblos-recipe.html
I make it as a casserole.
6-8 big chili peppers (anaheims>cubanelles>poblanos)
2 tbs olive oil
1/2 cup chopped white onion
1 big clove of garlic, minced
1 14 oz can of tomatoes, cored and crushed
Salt
8 oz Monterey Jack cheese (or queso blanco), sliced
3 eggs
1/3 cup milk
1/2 cup flour
1/2 tsp baking powder
1 cup shredded sharp cheddar
Broil the peppers until blackened, and peel. Slit each one and open it to lay flat. Remove the stems, ribs and seeds. Saute the onions in olive oil u…
As promised, recipe for Chiles Rellenos - we only make cheese ones, sometimes using a toothpick to hold them together. Perfection!
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