/ck/ - Food & Cooking

Chili relleno
Sauce was good but too thick.

A while back I posted about how I was going to try and make a chili relleno pop tart.The thread was a mild success and I got some good ideas from you guys, but I realized I needed to spend more time with the humble Chile Relleno before attempting to bastardize into a shitty baked treat. Since then I've made the dish twice and tried a local Mexican restaurants version.This is picture of my second attempt at a homemade chile relleno.

For my first attempt, I used diced tomatoes and chipotles blended together to make the sauce. It was chunky, spicy, and completely overpowered everything else. I used queso fresco for the cheese stuffing. A good cheese, but didn't melt too well. For the batter, I whipped egg whites, then folded in a beaten yolk. I read somewhere that this was the traditional way to do it. It didn't fry very well and was not as crisp as I'd hoped.

After this attempt, I decided to try a restaurants version. Their cheese was well melted, but the sauce was bland and flavorless, though I preferred the smoothness to own chunky chili sauce. The batter was soggy and flimsy, reminding me a lot of my own attempt. I came to the conclusion that this was not an especially good restaurant, further cemented by the fact that they also fucked up a chicken quesadilla. How is that even possible?