When I was on my quest to make chile rellenos I used a poblano that I had frozen and it started to fall apart. I put it in a buttered ramekin and covered with the egg mix and baked, it was very good. I later had success with fresh poblanos and the same recipe as you. For a really simple dish I just lay cheese stuffed poblano in a ramekin, cover with beaten eggs, bake, and when set top with grated cheddar.
And I like whole beans except when I make enchiladas.
5 Likes
I grow poblanos, and sometimes stuff them with grated cheddar and roast at 375 or 400 until the cheese melts.
Technically a chile relleno. LOL.
5 Likes
No, not just shrimp, a white cheese sauce. This looks exactly like it.
Love it; but I have yet to make it at home. Gonna have to learn to, now. The place I used to go has changed hands, and it’s not good.
3 Likes
Nice to try the chicharrones when done.
1 Like
in keeping with my “use what you got” meal planning. I have a good supply of dried pinto beans, and am thinking about serving refried beans as the “starch” component with dinner.
I seem to be repeating the same “starch” component for the meals I prepare. I usually try to serve a protein, a starch and a vegetable. I was just wondering if refried beans would work as a starch??
Beans work as a both starch and protein, so I’d say yes.
My vegetarian family use them as taco and enchilada fillings with a bit of cheese, so if you are making up tortillas as you often do, they’d go very nicely with those too.
3 Likes
Yes… I have put refried beans in enchiladas.
Thanks… yes, I’m going to try them as a starch. I’ve served rice and potatoes to death and I want to add some type of inexpensive variety to dinner. Moreover, I have 1.5 HUGE bags of beans – I need to start using them up.
3 Likes
One of my very favorite breakfast tacos, which really would be quite good anytime, is refried beans, chunked up fried potatoes, queso blanco, avocado, and a really fresh salsa of tomatoes, onions, cilantro, jalapeños, lime, and salt in lightly charred flour tortillas. I sometimes have it with refried black beans, but the OG is best.
1 Like
I’d just make a big pot of beans with ham hocks.
A meal by itself.
4 Likes
Not refried, but these Cowboy Beans from Rick Bayless https://www.rickbayless.com/recipe/cowboy-beans-2/ have been a hit with everyone I’ve ever served them to. They make a perfect “starch” side for BBQ meats, sausages, burgers/dogs, even grilled chicken. They’re also delicious served as a dip with sturdy tortilla chips or just scooped up with warm tortillas.
5 Likes
And this is my favorite: https://www.keyingredient.com/recipes/2053955035/drunken-beans-cooks-illustrated/
1 Like
In my kids’ favorite chicken chili i use equal parts pinto, navy, great northern, and cannellini.
I’d rather start from dry (process control plus much cheaper), but while i can find the first 3 dry, none of the 4 grocery chains carry cannellini dry.
Weird because I can find dried fava here (planning to try an all-fava hummus) but not the more familiar (to anglos, I’d think, “The Silence Of The Lambs” notwithstanding) cannellini.
2 Likes
You can use those dried favas for falafel, too, I think!
Ooooooh…those sound really good. I can see the tequila and beer really making those flavors sing. I’m going to give this recipe a go next time I want cowboy beans!
1 Like
Hope you like them! They’re really tasty.
1 Like
