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.
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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.
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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.
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Nice to try the chicharrones when done.
