I love a good chile relleno, but hate Monterey jack cheese, the cheese
that epitomizes everything wrong with American cheeses. I'm not real
familiar with Mexican cheeses so would like recommendations on which
is best suited for rellenos.

nb

Try Asadero, Queso Blanco, Queso Anejo, Queso de Bola, or (actually
Spanish) Manchego.

Dean G.

P.S. The cheese that "epitomizes everything wrong with American
cheeses" is Co-Jack.

notbob wrote:

>I love a good chile relleno, but hate Monterey jack cheese, the cheese
> that epitomizes everything wrong with American cheeses. I'm not real
> familiar with Mexican cheeses so would like recommendations on which
> is best suited for rellenos.

Rick Bayless recommends Mexican Chihuahua cheese for rellenos. (Ay!
Chihuahua!) But in poking around for an answer to this question, most of
the relleno recipes I saw didn't have cheese at all; the chiles were stuffed
with a meat mixture instead.

Bob

On Thu, 18 Aug 2005 14:32:30 -0500, notbob > wrote:

>I love a good chile relleno, but hate Monterey jack cheese, the cheese
>that epitomizes everything wrong with American cheeses. I'm not real
>familiar with Mexican cheeses so would like recommendations on which
>is best suited for rellenos.

It's far from authentic, but I was making chiles rellenos once and had
forgot to buy the cheese, so I used an Italian Fontina and just a
little Swiss that I had in the fridge. Two cheeses have a slightly
nutty taste and melted to just the right consistency.

It was great, trust me.

"notbob" > wrote in message
...
> I love a good chile relleno, but hate Monterey jack cheese, the cheese
> that epitomizes everything wrong with American cheeses. I'm not real
> familiar with Mexican cheeses so would like recommendations on which
> is best suited for rellenos.
>
> nb

Evidentially you are not familiar with American cheeses either Notbob. If
you are eating a mass produced Monterey Jack cheese you are not getting a
good cheese. Try one of the artesian-made Jacks. They have a rich, mild,
buttery flavor. Better yet, try an aged Monterey Jack. A well aged Monterey
Jack is a mighty fine cheese, the equal of any good dry grating cheese. I'm
not fond of smoked cheeses, but smoked Monterey Jack is an excellent cheese.

What is wrong with American cheeses anyway? Seems like a very general
statement Notbob. As far as I can see, there are many outstanding American
cheeses; Crater Lake Blue comes to mind immediately!

Charlie

_.-In rec.food.cooking, Charles Gifford wrote the following -._
> What is wrong with American cheeses anyway? Seems like a very general
> statement Notbob. As far as I can see, there are many outstanding American
> cheeses; Crater Lake Blue comes to mind immediately!

"American cheeses" are fine. "American Cheese" is a sin even in the
atheist bible. For more on AC see:
http://en.wikipedia.org/wiki/American_cheese

Due to the processing and additives, some varieties cannot
legally be labeled as "cheese" in many countries, including the
United States and Great Britain, and so are sold as "cheese
food", "cheese spread", or "cheese product"

--
.-')) fauxascii.com ('-. | It's a damn poor mind that
' ..- .:" ) ( ":. -.. ' | can only think of one way to
((,,_;'.;' UIN=66618055 ';. ';_,,)) | spell a word.
((_.YIM=Faux_Pseudo :._)) | - Andrew Jackson

"Faux_Pseudo" > wrote in message
news:%z8Ne.20737$Ie.16756@lakeread03...
> _.-In rec.food.cooking, Charles Gifford wrote the following -._
> > What is wrong with American cheeses anyway? Seems like a very general
> > statement Notbob. As far as I can see, there are many outstanding
American
> > cheeses; Crater Lake Blue comes to mind immediately!
>
> "American cheeses" are fine. "American Cheese" is a sin even in the
> atheist bible. For more on AC see:
> http://en.wikipedia.org/wiki/American_cheese
>
> Due to the processing and additives, some varieties cannot
> legally be labeled as "cheese" in many countries, including the
> United States and Great Britain, and so are sold as "cheese
> food", "cheese spread", or "cheese product"

A common error. There are many "cheese foods" and "cheese products" that are
sold as American Cheese. However there is a true cheese called "American
Cheese". It is difficult to find in most supermarkets but can be found by
reading the labels carefully. A real American Cheese is labeled as cheese.
American Cheese is made in a Cheddaring Process and is very similar to
Cheddar, but is smoothed and sold very soft and fresh. The lack of aging
produces a very mild tangy milk flavor. The best place to find real American
Cheese is at a good deli.

Charlie

On 2005-08-18, Charles Gifford > wrote:

> If
> you are eating a mass produced Monterey Jack cheese you are not getting a
> good cheese.

That was my point, and no, I don't eat it. It's crap. It's so
tasteless and dull it needs horseradish and peppers and a bunch of
other crud ...including smoke!.... to give it any flavor.

> Try one of the artesian-made Jacks.

Yes, I'm sure there are some good boutique jacks out there somewhere.
But, none around here and I'm not in the mood to go traipsing all over
the Bay Area wasting gas just to find some insanely overpriced craft
cheese for rellenos.

> What is wrong with American cheeses anyway? Seems like a very general
> statement Notbob. As far as I can see, there are many outstanding American
> cheeses; Crater Lake Blue comes to mind immediately!

Well, till it comes to MY store it's not likely to come to MY mind.

Perhaps I should have said "most American cheeses". Yes, there are a
few good cheeses out there ....somewhere. My fave cheddar is a 4 yr
old yellow from VT I get at TJ's. It's awesome. But, most of it is
dreck. That crud they're pushing as Real California Cheese is, in
fact, Really Crappy Cheese.

nb

"notbob" > wrote in message
...
> On 2005-08-18, Charles Gifford > wrote:
>
> > If
> > you are eating a mass produced Monterey Jack cheese you are not getting
a
> > good cheese.
>
> That was my point, and no, I don't eat it. It's crap. It's so
> tasteless and dull it needs horseradish and peppers and a bunch of
> other crud ...including smoke!.... to give it any flavor.

Have you considered that instead of it being "crap", it may just be that you
don't like it? For those of us who do like it, it certainly isn't crap. I
don't like Brie, but I certainly wouldn't call it crap. You could say that
cottage cheese is tastless and dull, but would you call it crap?

> > Try one of the artesian-made Jacks.
>
> Yes, I'm sure there are some good boutique jacks out there somewhere.
> But, none around here and I'm not in the mood to go traipsing all over
> the Bay Area wasting gas just to find some insanely overpriced craft
> cheese for rellenos.

My local Von's supermarket occasionally has it as does my local cheese
store. Good cheese is more expensive than poor cheese, but you can certainly
get good cheese somewhat less than "insanely overpriced".

> > What is wrong with American cheeses anyway? Seems like a very general
> > statement Notbob. As far as I can see, there are many outstanding
American
> > cheeses; Crater Lake Blue comes to mind immediately!
>
> Well, till it comes to MY store it's not likely to come to MY mind.

I'm afraid I don't remember where in the Bay area you live, but surely you
have a cheese store and/or Whole Foods store nearby? I note that you have a
Trader Joes.

> Perhaps I should have said "most American cheeses". Yes, there are a
> few good cheeses out there ....somewhere. My fave cheddar is a 4 yr
> old yellow from VT I get at TJ's. It's awesome. But, most of it is
> dreck.

No argument from here! The best Cheddar I've had is a 4 year old,
unpasturized Farmhouse Cheddar from it's home in England. Damn fine! It was
expensive though. Generally I am well satisfied with sharp Tillamook.
Tillamook Oregon is a beautiful area and, from what I've seen, home to a lot
of really happy looking cows.

> That crud they're pushing as Real California Cheese is, in
> fact, Really Crappy Cheese.
>
> nb

The cheeses that carry the "Real California Cheese" logo are generally
pretty poor alright. Large multi-national companies turning out millions of
lbs. of poor quality cheese in huge Central California factories. These are
the same people who turn out millions of lbs. of "Wisconsin" butter. These
places have nothing about California about them except their location. There
are many really good California cheeses though. They just don't wear that
logo.

Charlie, cheese fan (and notbob fan)

On Sat, 20 Aug 2005 01:59:01 GMT, Charles Gifford wrote:

>
> "notbob" > wrote in message
> ...
> > On 2005-08-18, Charles Gifford > wrote:
> >
> > > If
> > > you are eating a mass produced Monterey Jack cheese you are not getting
> a
> > > good cheese.
> >
> > That was my point, and no, I don't eat it. It's crap. It's so
> > tasteless and dull it needs horseradish and peppers and a bunch of
> > other crud ...including smoke!.... to give it any flavor.
>
> Have you considered that instead of it being "crap", it may just be that you
> don't like it? For those of us who do like it, it certainly isn't crap. I
> don't like Brie, but I certainly wouldn't call it crap. You could say that
> cottage cheese is tastless and dull, but would you call it crap?
>
> > > Try one of the artesian-made Jacks.
> >
> > Yes, I'm sure there are some good boutique jacks out there somewhere.
> > But, none around here and I'm not in the mood to go traipsing all over
> > the Bay Area wasting gas just to find some insanely overpriced craft
> > cheese for rellenos.
>
> My local Von's supermarket occasionally has it as does my local cheese
> store. Good cheese is more expensive than poor cheese, but you can certainly
> get good cheese somewhat less than "insanely overpriced".
>
> > > What is wrong with American cheeses anyway? Seems like a very general
> > > statement Notbob. As far as I can see, there are many outstanding
> American
> > > cheeses; Crater Lake Blue comes to mind immediately!
> >
> > Well, till it comes to MY store it's not likely to come to MY mind.
>
> I'm afraid I don't remember where in the Bay area you live, but surely you
> have a cheese store and/or Whole Foods store nearby? I note that you have a
> Trader Joes.
>
> > Perhaps I should have said "most American cheeses". Yes, there are a
> > few good cheeses out there ....somewhere. My fave cheddar is a 4 yr
> > old yellow from VT I get at TJ's. It's awesome. But, most of it is
> > dreck.
>
> No argument from here! The best Cheddar I've had is a 4 year old,
> unpasturized Farmhouse Cheddar from it's home in England. Damn fine! It was
> expensive though. Generally I am well satisfied with sharp Tillamook.
> Tillamook Oregon is a beautiful area and, from what I've seen, home to a lot
> of really happy looking cows.
>
> > That crud they're pushing as Real California Cheese is, in
> > fact, Really Crappy Cheese.
> >
> > nb
>
> The cheeses that carry the "Real California Cheese" logo are generally
> pretty poor alright. Large multi-national companies turning out millions of
> lbs. of poor quality cheese in huge Central California factories. These are
> the same people who turn out millions of lbs. of "Wisconsin" butter. These
> places have nothing about California about them except their location. There
> are many really good California cheeses though. They just don't wear that
> logo.
>
> Charlie, cheese fan (and notbob fan)
>
I guess I just plain like cheese. As an adult, I haven't met one I
didn't like - from brie (*triple cream, of course.. LOL*) to just
plain pre-sliced "american cheese". Heck, I even like Fetta.

However, I do draw the line at pre-wrapped cheese "food" products.

"sf" > wrote in message
...
>
> I guess I just plain like cheese. As an adult, I haven't met one I
> didn't like - from brie (*triple cream, of course.. LOL*) to just
> plain pre-sliced "american cheese". Heck, I even like Fetta.

Real American Cheese, just like Cheddar is naturally white. Try some of the
white American Cheese if you ever see any. It is usually better quality in
my opinion.

> However, I do draw the line at pre-wrapped cheese "food" products.

No kidding! Yet it sells in it's millions of cases. Sheesh!

Charlie

sf wrote:

> I guess I just plain like cheese. As an adult, I haven't met one I
> didn't like - from brie (*triple cream, of course.. LOL*) to just
> plain pre-sliced "american cheese". Heck, I even like Fetta.
>
> However, I do draw the line at pre-wrapped cheese "food" products.

Growing up, I didn't care for cheese. It's not that I disliked it intensely,
I just didn't think it was worth the trouble (well, except for putting into
lasagna). But in the last couple years I've started to acquire a taste for
THE VERY BEST cheeses. I still don't care for most cheese, but top-quality
Parmesan Reggiano, aged Cheddar, and their peers are now welcome at my
table.

Bob

Hi all, When I lived in Chicago, Typically, Chili Rellenos were made by
virtually every mexican eatery with Poblano peppers/chilis, and filled
with Chihuaha Cheese. They'd be battered, and fried in a cast iron
skillet with plenty of oil, and sometimes even topped with a delicious
red sauce, and some more grated Chihuaha Cheese.

On occasion too, I've seen them filled with ground Beef, and these are
good too. (Nuevo Leon Restaurant comes to mind on 18th St. in Chicago)

Down here in New Mexico (I live in Alamogordo, NM now), Chili Rellenos
are virtually all made using New Mexico Chilis, and like others have
said, bear some resemblence to an Anahiem/Cubanelle Chile, or Pepper as
some call them, and heat can range from mild, to quite hot. They look a
bit like a large wrinkly Banana Pepper, and can range from a pure bright
green to a mix of green/red, and I've seen all red chilis too. They can
go under different names, New Mexico "Big Jim", 6/4 etc.

Down here, I have never seen Chihuaha Cheese ever. All I ever see in the
stores is basically Asadero, and I have no idea if these two cheeses
bear any similarity. I suppose they do, but I'm no expert in this
department to comment. As far as eating the two from different states,
I've noticed that Chihuaha Cheese used to be a bit more like a
Mozerella, in that when hot, it would stretch like a pizza cheese. I
haven't seen Asadero do this when eating Chili Rellenos down here.

Typically what I have noticed, is that the NM Chili is not a very
fleshy/meaty Chili. They have a tough skin which IMO is not all that
edible if you fry them. The skin sort of blisters, when fried, there
really isn't much left to eat. Not really designed to be a frying
Pepper I guess.

I myseld like the Poblano better for Chili Rellenos, but this is only my
own personal opinion, and what I have gotten used to over the years.

Poblanos can at times have a little bit of heat to them too. The Poblano
is also a bit of a tough fleshed Pepper/Chili in comparison with lets
say a Green Bell Pepper.

The season has arrived here in NM, but the growers, most in the Mesilla
Valley near Las Cruces, had gotten hit with a curly top virus pretty bad
this year. I understand it's some sort of Beetle?

The majority of New Mexicans buy these Chilis by the sack, and either
roast them, or by them already roasted over an open flame. All the
markets in town do this, this time of year.

Some say the aroma is intoxicating.

They're roasted in big cage tumblers with a propane fired cooker Then
they peel them, and bag/freeze them for having a supply throughout the
winter months. It appears they put this Chili on everything down here.
Mark

notbob wrote:
> On 2005-08-18, Charles Gifford > wrote:
>
> > If
> > you are eating a mass produced Monterey Jack cheese you are not getting a
> > good cheese.
>
> That was my point, and no, I don't eat it. It's crap. It's so
> tasteless and dull it needs horseradish and peppers and a bunch of
> other crud ...including smoke!.... to give it any flavor.
>
> > Try one of the artesian-made Jacks.
>
> Yes, I'm sure there are some good boutique jacks out there somewhere.
> But, none around here and I'm not in the mood to go traipsing all over
> the Bay Area wasting gas just to find some insanely overpriced craft
> cheese for rellenos.
>
> > What is wrong with American cheeses anyway? Seems like a very general
> > statement Notbob. As far as I can see, there are many outstanding American
> > cheeses; Crater Lake Blue comes to mind immediately!
>
> Well, till it comes to MY store it's not likely to come to MY mind.
>
> Perhaps I should have said "most American cheeses". Yes, there are a
> few good cheeses out there ....somewhere. My fave cheddar is a 4 yr
> old yellow from VT I get at TJ's. It's awesome. But, most of it is
> dreck. That crud they're pushing as Real California Cheese is, in
> fact, Really Crappy Cheese.
>
> nb

notbob, the Cheese Snob.

-L.

"notbob" > wrote in message
...
>I love a good chile relleno, but hate Monterey jack cheese, the cheese
> that epitomizes everything wrong with American cheeses. I'm not real
> familiar with Mexican cheeses so would like recommendations on which
> is best suited for rellenos.
>
> nb

Look he

http://www.specialcheese.com/queso.htm

I don't know what you have available but there are several that will do nicely.

Dimitri

On Fri, 19 Aug 2005 00:14:39 GMT, "Dimitri" >
wrote:

>
>"notbob" > wrote in message
...
>>I love a good chile relleno, but hate Monterey jack cheese, the cheese
>> that epitomizes everything wrong with American cheeses. I'm not real
>> familiar with Mexican cheeses so would like recommendations on which
>> is best suited for rellenos.
>>
>> nb
>
>Look he
>
>http://www.specialcheese.com/queso.htm
>
>I don't know what you have available but there are several that will do nicely.
>
>Dimitri
>

Here in NM, I see Asadero used frequently.. Combined with fresh
roasted Hatch chiles...mmmmmmmmmm

Christine

On 2005-08-19, Christine Dabney > wrote:

> Here in NM, I see Asadero used frequently.. Combined with fresh
> roasted Hatch chiles...mmmmmmmmmm

Funny you should mention Hatch chiles. That's exactly what I'm making
rellenos with, or so I think.

Nob Hill is selling so-called Hatch chiles for $.79lb. But, I always
thought the classic Hatch chile was just a little bigger than a
jalapeno. These are about the size of an anaheim chile, about 7-8
inches long and about 2 inches wide at the top and pointy at the
bottom. I have my doubts if they are authentic Hatch, but they are
gorgeous chiles. Firm, thick and a beautiful emerald green. Whatchya
think?

I'll try the asadero.

nb

On Thu 18 Aug 2005 06:48:07p, notbob wrote in rec.food.cooking:

> On 2005-08-19, Christine Dabney > wrote:
>
>> Here in NM, I see Asadero used frequently.. Combined with fresh
>> roasted Hatch chiles...mmmmmmmmmm
>
> Funny you should mention Hatch chiles. That's exactly what I'm making
> rellenos with, or so I think.
>
> Nob Hill is selling so-called Hatch chiles for $.79lb. But, I always
> thought the classic Hatch chile was just a little bigger than a
> jalapeno. These are about the size of an anaheim chile, about 7-8
> inches long and about 2 inches wide at the top and pointy at the
> bottom. I have my doubts if they are authentic Hatch, but they are
> gorgeous chiles. Firm, thick and a beautiful emerald green. Whatchya
> think?
>
> I'll try the asadero.
>
> nb
>

I think we also get the large size you describe here in AZ markets. I've
never seen anything different.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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notbob wrote:
> On 2005-08-19, Christine Dabney > wrote:
>
> > Here in NM, I see Asadero used frequently.. Combined with fresh
> > roasted Hatch chiles...mmmmmmmmmm
>
> Funny you should mention Hatch chiles. That's exactly what I'm making
> rellenos with, or so I think.
>
> Nob Hill is selling so-called Hatch chiles for $.79lb. But, I always
> thought the classic Hatch chile was just a little bigger than a
> jalapeno. These are about the size of an anaheim chile, about 7-8
> inches long and about 2 inches wide at the top and pointy at the
> bottom. I have my doubts if they are authentic Hatch, but they are
> gorgeous chiles. Firm, thick and a beautiful emerald green. Whatchya
> think?
>
> I'll try the asadero.

Hatch is a town in the Mesilla Valley where most of the fresh chiles
shipped out of state come from. Most of the chiles grown down there
AFAIK are a variety selected by New Mexico State, the local land grant
university. The Anaheim variety is a mild clone of the New Mexico
variety(ies). They look identical to me. Another source of chile is
from the northern part of the state, Chimayo being the best known
region. But, i have never run across fresh chiles from the north, Only
the dried variety. There is a very real difference in flavor between
the northern and southern dried chiles and I urge you to try both.
Both types have their fans and I'll say no more about that. My main
concern for rellenos is finding a green chile which is firm and thick
enough to make a succulent relleno. And I like traditional Monterey
Jack from the wheel for stuffing. It used to be common here but now
it's being called 'artisan' and is priced with the imports. I think we
need more savvy consumers (rant! rant!). I've always thought
Italian-made Fontina Or Fontinal would be good in rellenos.

D.M.

On Thu, 18 Aug 2005 20:48:07 -0500, notbob > wrote:

>On 2005-08-19, Christine Dabney > wrote:
>
>> Here in NM, I see Asadero used frequently.. Combined with fresh
>> roasted Hatch chiles...mmmmmmmmmm
>
>Funny you should mention Hatch chiles. That's exactly what I'm making
>rellenos with, or so I think.
>
>Nob Hill is selling so-called Hatch chiles for $.79lb. But, I always
>thought the classic Hatch chile was just a little bigger than a
>jalapeno. These are about the size of an anaheim chile, about 7-8
>inches long and about 2 inches wide at the top and pointy at the
>bottom. I have my doubts if they are authentic Hatch, but they are
>gorgeous chiles. Firm, thick and a beautiful emerald green. Whatchya
>think?

Sound exactly like the Hatch chiles I see in the stores here in
Albuquerque.
Hatch chiles are a variant of Anaheims, so about the same size, etc. I
think the "terroir" changes their taste, etc. They tend to be a bit
hotter than regular Anaheims..

Do a search on Hatch chiles..

Christine

Christine Dabney wrote:
>
> On Thu, 18 Aug 2005 20:48:07 -0500, notbob > wrote:
>
> >On 2005-08-19, Christine Dabney > wrote:
> >
> >> Here in NM, I see Asadero used frequently.. Combined with fresh
> >> roasted Hatch chiles...mmmmmmmmmm
> >
> >Funny you should mention Hatch chiles. That's exactly what I'm making
> >rellenos with, or so I think.
> >
> >Nob Hill is selling so-called Hatch chiles for $.79lb. But, I always
> >thought the classic Hatch chile was just a little bigger than a
> >jalapeno. These are about the size of an anaheim chile, about 7-8
> >inches long and about 2 inches wide at the top and pointy at the
> >bottom. I have my doubts if they are authentic Hatch, but they are
> >gorgeous chiles. Firm, thick and a beautiful emerald green. Whatchya
> >think?
>
> Sound exactly like the Hatch chiles I see in the stores here in
> Albuquerque.
> Hatch chiles are a variant of Anaheims, so about the same size, etc. I
> think the "terroir" changes their taste, etc. They tend to be a bit
> hotter than regular Anaheims..
>
> Do a search on Hatch chiles..
>
> Christine

LOL Anaheims are the variant, with most of the heat stripped out. The
chiles harvested now are milder than the ones that will be coming in
later.
Need to go out and get some more

"notbob" > wrote in message
...
> On 2005-08-19, Christine Dabney > wrote:
>
>> Here in NM, I see Asadero used frequently.. Combined with fresh
>> roasted Hatch chiles...mmmmmmmmmm
>
> Funny you should mention Hatch chiles. That's exactly what I'm making
> rellenos with, or so I think.
>
> Nob Hill is selling so-called Hatch chiles for $.79lb. But, I always
> thought the classic Hatch chile was just a little bigger than a
> jalapeno. These are about the size of an anaheim chile, about 7-8
> inches long and about 2 inches wide at the top and pointy at the
> bottom. I have my doubts if they are authentic Hatch, but they are
> gorgeous chiles. Firm, thick and a beautiful emerald green. Whatchya
> think?
>
> I'll try the asadero.
>
> nb

Good choice not the only thing left is figuring out the batter.

:-)

You are in for a surprise Hatch are the best - you have/are going to roast off
the skin right?

Dimitri

On 2005-08-19, Dimitri > wrote:
>
> Good choice not the only thing left is figuring out the batter.

I'm going with a med thick whipped eggs whites + yolk + flour fried in
lard.

> You are in for a surprise Hatch are the best - you have/are going to roast off
> the skin right?

Yeah, I'll be whipping out my trusty pair of BernzOmatics.

nb

notbob wrote:
>
> On 2005-08-19, Christine Dabney > wrote:
>
> > Here in NM, I see Asadero used frequently.. Combined with fresh
> > roasted Hatch chiles...mmmmmmmmmm
>
> Funny you should mention Hatch chiles. That's exactly what I'm making
> rellenos with, or so I think.
>
> Nob Hill is selling so-called Hatch chiles for $.79lb. But, I always
> thought the classic Hatch chile was just a little bigger than a
> jalapeno. These are about the size of an anaheim chile, about 7-8
> inches long and about 2 inches wide at the top and pointy at the
> bottom. I have my doubts if they are authentic Hatch, but they are
> gorgeous chiles. Firm, thick and a beautiful emerald green. Whatchya
> think?
>
> I'll try the asadero.
>
> nb

Hatch chiles come in all sorts of sizes including what you mentioned. So
yes they sound quite correct.

What would you say to a nice butter Havarti? (No. not "Hello, Havarti")
I just think that Havarti would be rich and it surely melts well.
It would go well with the mild green chilis.
There's a "mexican" restaurant here (run by Iranians) that makes chili
rellenos
by stuffing a green chili with white cheese, wrapping it in an egg roll
wrapper
amd deep frying the thing. Then they cover it with red gravy and melted
cheddar.
It's to die for but certainly not traditional. Wish they would open an
Iranian restaurant.

Lynn from Fargo
Fifteen mediocre Chinese Buffets and no Thai food anywhereP