Chile Relleno cheese



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

>
> "notbob" <[email protected]> wrote in message
> news:[email protected]...
> > On 2005-08-18, Charles Gifford <[email protected]> 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 ****. 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 "****", it may just be that you
> don't like it? For those of us who do like it, it certainly isn't ****. I
> don't like Brie, but I certainly wouldn't call it ****. You could say that
> cottage cheese is tastless and dull, but would you call it ****?
>
> > > 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.
 
Arri London <[email protected]> wrote:

>> 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..
>

The other way around, actually. Anaheims are descended from heirloom NM
green chiles (that were essentially the same pepper that the Aztecs and
Mixtecs traded up to the Pueblos here about 1000 years ago) but they had
all of the heat and flavor bred out of them decades ago for the Californian
market.

Hatch chiles, btw, are not all the same cultivar. The name only indicates
where they are grown. This doesn't hold true for canned 'Hatch' chiles,
which are NEVER from Hatch or even NM. Del Monte bought the name and they
use it for really inferior chiles, usually grown in CA.
 
"sf" <[email protected]> wrote in message
news:[email protected]...
>
> 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
 
On Sat, 20 Aug 2005 22:43:46 GMT, Charles Gifford wrote:

> 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.

Can't say I've ever seen a white cheese labeled "American", but I've
bought quite a bit of white (american) cheddar in my day.
 
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
 
[email protected] (Mark D) wrote:

> 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.

That's odd. Here in Albuquerque I can find at least a dozen places that
stock Queso Chihuahua. I get 2 or 3 lb wedges of it every other week or
so. It's the best I've found for rellenos, for which I always use Big
Jims. It's what they were bred for.

Almost all Mexican cheeses are actually Mennonite in origin and are
really similar to Mennonite cheeses made in PA.

>
> 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.

For gods sake man, you remove the skin after they're roasted. What you're
doing is like eating eggs with the shells still on them <g>.
>
....
>
> 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.

You don't think so?

>
> 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
>
>


It's chile here, not chili. Chili is a wimpy tomato and bean stew that's
only suitable for Texans and convalescents.
 
On 2005-08-21, Bubbabob <rnorton@_remove_this_thuntek.net> wrote:

> That's odd. Here in Albuquerque I can find at least a dozen places that
> stock Queso Chihuahua. I get 2 or 3 lb wedges of it every other week or
> so. It's the best I've found for rellenos, for which I always use Big
> Jims. It's what they were bred for.

If the asadero or chihuahua is a stringy style cheese, I'm not
interested. What's a crumbly type Mex cheese?


nb
 
notbob <[email protected]> wrote:

> On 2005-08-21, Bubbabob <rnorton@_remove_this_thuntek.net> wrote:
>
>> That's odd. Here in Albuquerque I can find at least a dozen places that
>> stock Queso Chihuahua. I get 2 or 3 lb wedges of it every other week or
>> so. It's the best I've found for rellenos, for which I always use Big
>> Jims. It's what they were bred for.
>
> If the asadero or chihuahua is a stringy style cheese, I'm not
> interested. What's a crumbly type Mex cheese?
>
>
> nb
>

Asadero is certainly more crumbly than queso Chihuahua. The Chihuahua is
like a very good Monterey Jack at half the price. It still has cheesecloth
on it when you buy it. One of the discount groceries near my house has a
cheese that they call 'queso enchilada', which is extremely crumbly and
somewhat salty.

Most of the carnicerias here in ABQ have about 6 different Mexican cheeses,
all of them of Mennonite origin.
 
notbob wrote:
> On 2005-08-18, Charles Gifford <[email protected]> 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 ****. 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.
 
On Sat, 20 Aug 2005 19:43:01 -0600, Mark D wrote:

> 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.

It sounds like a type of mozzerella...

Asadero cheese
A white cow's milk cheese of Mexican origin: comes in braids, balls or
round. Also known as Chihuahua and Oaxaca cheese.
www.texmextogo.com/Glossary.htm


All about ASADERO CHEESE
or OAXACA
<I forgot to copy the url>

Description
Oaxaca is the Mexican name for this white cow's-milk, semi-soft
cheese. Its name comes from the state in which it originates.

It has good melting properties and becomes softly stringy when heated.
It was developed in Mexico especially for cooking. "Asadero" is
Spanish for "baking."

It is a stretched curd cheese, kneaded then formed into a ball-shape
which is plunged in brine for several minutes. It is produced in
different shapes and weights, available in braids, balls or rounds.


But this is slightly different....

Encyclopedia
http://web.foodnetwork.com/food/web/encyclopedia
asadero cheese (aka: Oaxaca cheese)

Definition: [ah-sah-DEH-roh] A white cow's-milk cheese of Mexican
origin that's available in braids, balls or rounds. Asadero, which
means "roaster" or "broiler," has good melting properties and becomes
softly stringy when heated--very similar to an unaged monterey jack
cheese. Other names for this cheese are Chihuahua and Oaxaca.

So, the cheese in Chicago was more like the mozzerella type and the
cheese you get now is more like monterey jack.

The only thing I can tell you about Mexican cheese is that you can go
into a store, say you want the one most like mozzerella, feta, etc.
and get it - so I haven't bothered memorizing the names. Heck, with
feta, I even have choices.

:)
 
On Sun, 21 Aug 2005 02:26:11 -0000, Bubbabob wrote:

> Almost all Mexican cheeses are actually Mennonite in origin and are
> really similar to Mennonite cheeses made in PA.

No kidding? Wow, tell me more... where are they made? PA?
 
sf <[email protected]> wrote:

> On Sun, 21 Aug 2005 02:26:11 -0000, Bubbabob wrote:
>
>> Almost all Mexican cheeses are actually Mennonite in origin and are
>> really similar to Mennonite cheeses made in PA.
>
> No kidding? Wow, tell me more... where are they made? PA?
>

Here's a link explaining how the Mennonites went to Mexico.
<http://www.calnative.com/stories/n_mennon.htm>

The Mennonite cheeses of PA and OH are not factory cheeses. They're still
made by individuals and small co-ops. In PA try looking around Bucks and
Montgomery counties. The Amish make pretty much the same sorts of cheeses
but usually don't sell them to the 'English'.

Here's a link to a guide to Mexican cheeses:
<http://www.gourmetsleuth.com/mexicancheeses.htm>
 
On Mon, 22 Aug 2005 02:45:01 -0000, Bubbabob wrote:

> Here's a link explaining how the Mennonites went to Mexico.
> <http://www.calnative.com/stories/n_mennon.htm>

WOW! Thanks for the link... I had absolutely NO idea until you posted
about this.

Here's a link to a guide to Mexican cheeses:
<http://www.gourmetsleuth.com/mexicancheeses.htm>

Thanks again... I should print it out and use it as my "cheat sheet".

:)
 
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