@@ChiliPepperMadness growing up in New Mexico, one of our best was actually, a tortilla, a hatch chile, and cheddar cheese… that’s it. Simplicity, at its best. Once you’ve tried it, it’s beyond addictive.
Man your channel is so usefull. Never stop these great videos. I have a question: can you link all your dried Chiles? I would like to buy all kinds via the internet. At the moment I can only use "fresh" habaneros from holand. They are awesome (I can get green, red, yellow and orange ones. Great taste for every colour), but I want to try all kinds of chilis the dried way.
Before my best friend passed. She gave me her chili relleno recipe, that came from her "little Mexican abuela". All it is, is fire roasted poblano chili's or fire roasted canned chili's, usually mexican white melting cheese (or I sometimes use the mexican blend) and eggs. I try to use whole chili's and layer this all up. Just another way to make a chili relleno casserole.
It's a little too short notice for me to make this for work lunch tomorrow, but next week I definitely want to. This looks amazing. Probably go half jalapenos half habaneros. Looks great!
Tonight it was meant to be grilled mushrooms and Stilton cheese with salad for dinner ,😂after seeing this recipe we had to cook it ! We wrapped a slice into a burrito with all the fixings ,what a tasty meal 🌶
I really wish you'd show the product close up (in color) when you dig in so we can see the textures, colors and appreciate what you've created. The short shot of the top doesn't do it justice and the black and white tasting doesn't show the food off at all. That said, it SOUNDS delicious even if we can't see it.
If you wanted more volume on the eggs could you separate the eggs, maybe do soft peaks for the whites and fold the yolks into it? With that mixture, pour over the top?
