On Jul 18, 1:54Â*pm, "gunner" > wrote:
> Nan ,
>
> The selection and tastes of Mexican cheeses we get here in the PNW is
> limited (5-6) , maybe your area is better, but they would still have to be
> USDA. that usually means commerical processing , heat pasturized,appeal to
> wide common tastes, Â*etc. Â*What we do get here under "Mexican" labels here
> are, to me, very bland and too expensive for what you get. Â*So, I find
> nothing wrong with using local artisanal cheeses to make a signature dish..
>
> Was given this link of Â*WI Hispanic style cheesesto tryhttp://www.wisdairy.com/allaboutcheese/cheesemaking/hispanic/default.....
> I have not found a store that carries them as yet up here, so I cannot vouch
> for them. Â* I like Munster or a good Jack in my rellenos, for large groups I
> use a Pepper Jack (the heat kick seems to make Â*large groups think they are
> getting their moneys worth). Â*Also try beating an egg and a bit of cilantro,
> chiles, garlic and Mexican Oregano (also spinach or any of your secret
> spice/chile blends work just as well) in a ricotti cheese for filling
> rellenos and enchiladas instead of the typical Cheddar used in many American
> version recipes. Â*Especially nice with Â*lighter pairings of fish, seafood or
> chicken. Â*Karen Hursh Graber, Â*of "Mexican Hot or Not ", Â*fame recommends
> blending cottage and rocotti to make a reques�n.
>
> Recommend you bookmark Â*this link, lots of cooking info on all cuisines:http://www.practicallyedible.com/edi...ia!openframese....
>
> Some other bookmarks on M. cheeses:http://www.gourmetsleuth.com/mexicancheeses.htm
> slightly different:http://mexican-food.suite101.com/art...eses_of_mexico
>
> As always, Â*Rolly's ( One of the GodFathers here) sitehttp://rollybrook.com/chiles_rellenos.htm#toastinghas good info, recipes
> and pics if you need them.
>
> "Nanzi" Â*wrote...
> >I want to make Chiles Rellenos.
> >When I shopped for cheese, there were lots of them
>
> Â* All help is appreciatedl
> Â*Nan
Thanks so much for the links and info. I think I can use Fresco
Blanco. I bought some cheese not too long ago that said Mexican
Melting Cheese. Dumb me didn't take stock of what KIND of cheese it
was. And I'm not sure which store it was in. Def not WallyWorld, or
they were out of it. I'll check the other 2 stores it may have been.
Thanks again, and I'll try your ricotta mix. Love ricotta, I could eat
it with a spoon right out of the carton.
Nan