Non-traditional chiles rellenos?
 

Chiles rellenos stuffed with something besides cheese?

I was watching a cooking show last night and there was a competition
between an American chef and two Mexican chefs at a Los Angeles
restaurant.

The American guy made a frou frou version of chiles rellenos, roasted
poblanos stuffed with manchego cheese and cooked egg plant, dipped in
a beer batter, rolled in corn meal and deep fried in oil.

The Mexicans stuffed their poblano chiles with sliced nopales, onions
and mushrooms, cilantro, and epazote, and poured a pasilla chile sauce
over the stuffed chiles, but made no attempt to
fry them.

The judges found the frou frou American version to be more traditional
and have a crunchy texture, but the Mexican version won for simply
*tasting* more Mexican with the two chile flavors.

The Mexicans said that you could tell how hot a poblano was going to
be by whether the stem was straight, indicating a milder chile, or
curved, indicating a spicier chile.

They said to never wash the poblano out after de-seeding it and to
serve the stuffed pepper with the curved stem upward, inviting the
diner to "eat me"...

Non-traditional chiles rellenos?
 

"~" > wrote in message
...
> Chiles rellenos stuffed with something besides cheese?

>
> The Mexicans said that you could tell how hot a poblano was going to
> be by whether the stem was straight, indicating a milder chile, or
> curved, indicating a spicier chile.

.........Goes to show ya that even in today's world old wife's tales
persist.....