Chile Relleno Puns

What’s your favorite place to get chile rellenos?

PLEASE don’t answer if this doesn’t make sense to you, but I’m looking for New Mexican food or at least something adjacent. This means I’m not looking for tacos, burritos, tomato-based salsa, mariscos or anything like that. I grew up in New Mexico and moved here this summer and I’ve been struggling to find anything at all! The best I’ve come across is chile pods at a super market off of Buford Highway, but 1) I live in o4w and don’t always want to make the drive for ingredients 2) don’t always want to cook for myself. Please help!!

It looks like it’s been a while since someone asked, so I figured it’s okay - what’s the best Chile relleno in town? Have out of town visitors who love it. Would prefer a local spot if possible.

Any recommendations are duly appreciated!

Besides the Red & Blue Iguana’s are there any legendary Chile Rellonos in the Salt Lake City Corridor. Driving from Bozeman to Nephi tomorrow and want to grab some late lunch. Called the Iguanas and they said they were iffy if we could get in around 1:30.

Appreciate it.

As of late, I have been bombarded with requests for some of my recipes. So instead of posting recipes individually in comments or dm's, I figured I'd make recipes posts that everyone can easily find.

Being my first post, I really wanted to pick something that I thought everyone could enjoy that is also 'relatively' easy to make. Chile Rellenos.

I'm a self taught cook, so nothing I make is overly chef like. I tend to cook a lot of Mexican food, or I really should say southwestern, as my home states of Arizona and New Mexico have had a huge influence on how I cook and eat. Especially since I've been living in the Ozarks these last 15 years.

Chile Rellenos (egg and cheese is used)

6 poblanos

1/2 yellow onion (diced)

8 oz mushrooms (diced)

10-12 pecans (diced)

8oz of semi-hard cheese sticks(I use pepper jack)

1/2 cup flour

2 eggs (separated)

Oil or butter for cooking

Salt/pepper to taste

For the sauce, you can use green enchilada sauce or salsa verde. But if you really want to treat yourself I'll post my Verde recipe below the Rellenos recipe.

Roast poblanos over an open flame until charred. (About 5 mins) Or under a hot broiler for 10 mins, turning often so all sides begin to blister. Remove from heat and place in a zippy bag to both steam and cool. Once cool enough to handle, peel the charred skin. Gently cut a slit down the side of the pepper and use your fingers or a spoon to de-seed. You can also rinse the peppers under cold water to help get the stubborn seeds out. Just don't turn the water on to high. Set peppers aside on a paper towel and pat dry.

Saute mushrooms and onion over medium high heat using the oil or butter, stirring occasionally. Once onions begin to brown add the pecan and continue cooking a few more mins. Set aside and allow to cool.

Separate whites and yolks. And whip separately until stiff. Then gently fold whipped yolks in with the whites using a spatula.

Fill each pepper with a cheese stick and about a tablespoon of the mushroom/pecan mixture. Dust with flour, and with the spatula apply the whipped egg, (as though you were frosting a cake).

Holding the stem, slowly dip into a preheated deep fryer. Turning as needed to get a nice browned color in all sides.

Place about a half cup of warmed verde sauce onto plate. Place cooked rellenos over top and enjoy.

Verde Sauce

10-12 Hatch Chile's roasted and seeded. (See poblanos above) remove stems and dice

1/2 yellow onion diced

One clove garlic minced

2 ta

Where's your recommendation for a great relleno?

My fiancee is always asking for a chile relleno burrito does anyone know where to find one? I've looked at quite a few menus online and none seem to have it listed.