View allAll Photos Tagged chilirellenos
stuffed poblanos ready to be dressed with additional cheeses, and heated through for a nice hot & bubbly yummy batch of melty, gooey, goodness...
Thin cut round steak marinated in lemon and lime juice, cumin, chili powder and sea salt. Steaks were grilled and topped with sauteed onions, garlic, jalapeno peppers, tomatoes and spicy carrots.
Chili Rellenos made by grilling peppers until nicely blackened, then filling with oaxaca cheese and cooking until cheese is melted.
Salad of romaine and iceberg lettuces, tomatoes and green peppers. Dressing made with lemon, lime and garlic juice, salt, pepper and olive oil.
Served with sliced avocadoes sprinkled with sea salt.
A delicious, easy, quick meal!
Xochi was opened in the Marriott Marquis Houston Downtown at 1777 Walker Streetin 2017 by chef Hugo Ortega and the H Town Restaurant Group culinary team. from Xochitl, the Goddess of the Flowers, meaning to bloom or catch fire, Xochi celebrates the culinary and indigenous richness of Oaxaca.
Chef Hugo Ortega was awarded the 2017 James Beard Award for Best Chef: Southwest. He had previously been a finalist every year from 2012-2017. In 2017, Xochi was named the best new restaurant in Texas by Texas Monthly, best new restaurant in Houston by the Houston Press, and was picked as the best restaurant in Houston by Alison Cook in the Houston Chronicle Top 100 Restaurants.
Alright, so check this out...into the pot went the chicken, a whole lemon cut in half, a ton of whole cloves of garlic, cilantro, cumin, coriander, chili flakes, chicken stock and tequila. I boiled the chicken for what seemed like forever then removed it and shredded it. I threw some fresh cilantro, shredded Monterey Jack cheese and some of the broth that the chicken was cooked in. I mixed it all together and stuffed it in a Poblano pepper. I put some of the broth in a baking dish, plopped the stuffed peppers into the dish and covered it with foil...and into the oven it went. Holy Shit this came out good!
Probably the worst Chili Relleno I've ever eaten (four bites of). So bad I couldn't/wouldn't eat more. Bad mushy, flavorless chili, filled with a watery, Velveeta flavored cheese all wrapped in a soggy, bland egg coating. If I wasn't with family, who were all very happy with their meals, I would have refused to pay for it. (via Foodspotting)
Complete with homemade tortillas!
You got it, Art's been playing in the kitchen again. This meal was packed with chili pepper goodness. He used a bunch of mild green chili peppers to make the verde sauce then added previously flavor boiled chicken and simmered everything together. The Rellenos were made with the mild green chilies, stuffed with mozzarella and lightly battered before cooking, then topped with freshly made red chili sauce when served. If all of that wasn't enough, he whipped up some homemade tortillas as well. Delicious!
Do you have any idea how hard it is to not overeat when you live with someone that cooks such wonderful food?
Chili Relleno, breaded and fried, topped with green chili sauce and served with rice and beans.
Habanero's Fresh Mex
Las Cruces, New Mexico
The chile relleno: a bit of pork sausage, queso Oaxaca, and some left over mozzarella cheese. The tomato sauce is fried to produce the distinctive "roasted" flavor. The traditional "Salsa Americana" is sweet and provides a nice counterpoint.
Classic chiles rellenos are green chillies, blackened and outer skin removed, stuffed with either cheese or a pork sausage picadillo, dipped in batter, fried in oil, and served with a thin tomato sauce.
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Chili Relleno -- poblano chili stuffed with cheese and meat, dipped in egg batter and fried. Served with white rice, beans, and of course the everpresent corn (maize) tortillas.
The black eyed peas made it into some Spanish Rice and the fresh Poblanos become the Chili Relleno, both from the Pleasanton Farmers' Market.
This recipe is orginally from The New Vegan - basically, it is thus:
2 Poblano chilis, roasted
Stuff with 1 cup rice mozzarella- tonight I added 1 cup fresh spinach (because it was fresh!).
Rollin vegan mayon, them seasoned panko bread crumbs.
Place in baking dish and cover with 1 cup enchileda sauce (New Vegan)
Bake 20 minutes 375 degrees.
Serve with pinto beans.
Feeds 2
...might not be the most prettiest thing to eat, but is quite possibly one of the most delicious. I'm usually not a fan of food porn, but this yummy dish needed to be documented.
If you wanna go and chip and dip - I recommend the salsas. The deep red's their "hot." Although I didn't think it was that hot...but damn tasty - rich pepper flavors.
There's a nice golf club/resort in TX with that name. I mistakenly called it "tuh-PAY-she-oh" several years ago.