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Chile Relleno

Discussion in 'Non-Vegas Chat' started by Breeze147, Mar 6, 2015.

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  1. Breeze147

    Breeze147 Button Man

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    The Chile Relleno I ate for lunch was tough and the cheese didn't melt. Because I ate the Burrito and Enchilada first, I didn't send it back, mainly because I thought I might be on shaky ground.

    Still, I left a 20% tip.

    How should a proper Chile Relleno look and taste, texture-wise?
     
  2. DaiLun

    DaiLun R.C., L.C., and A.A.N.G.

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    IMHO, the Chile should be soft enough to cut with a fork, and the cheese melted through, but I'm not Hispanic so what do I know? I know what I like.
     
    New Orleans 7* retreat. Food, food, and more food . . . .
    Tentatively Tahoe or LV . . . .
  3. Ty

    Ty ?

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    Cheese should be melted, the pepper nice and toasty. If the service is good I still tip well, I don't fault the server for poor kitchen staff.
     
    Christmas Trip. Sam's Town & MSS
  4. ardee

    ardee VIP Whale

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    Light batter, cooked fork-tender pepper (preferably Hatch/Anaheim or Poblano) and completely melted queso. The staff still gets tipped, but I might advise the manager of my problems with one of the dishes.

    If all else fails, strip the coating off the pepper and eat it with chips.
     
  5. Breeze147

    Breeze147 Button Man

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    Ahhh, mine was nothing like that. Disappointing, because I have had good ones there in the past. The wait staff in this establishment are very friendly and we have a standing joke with me practicing my rudimentary Spanish on them.

    I'm going to chalk this up to the fact that there was a big snowstorm the night before and maybe the kitchen staff got in late.
     
  6. ken2v

    ken2v This Space For Rent

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    Like any other fruit, chiles can be mealy textured or tough or just right. As to your question, "authentic" would be a poblano, charred, peeled and seeded, easy-melting white queso (Chihuahua or Oaxaca) and often picadillo, with a light egg wash. I've also seen 'em stuffed with yellow cheese and fried up puffier than a fritter. I've had 'em stuffed with crab and I particularly like a blue corn crust a la Santa Fe territory. As noted above, one of the "California" cultivars of chiles often are employed, be it a Hatch or Big Jim or the milder Anaheim.

    (The poblano is the dark green-black chile shaped like a spade. They are easier to work with and I think "better" because they are very meaty, rich in taste and easy with which to work.)

    Except for bad rellenos, all rellenos are good.

    Tip, tell 'em about the problem.
     
  7. hammie

    hammie VIP Whale

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    You know what they say, chile today, hot tamale.
     
  8. Breeze147

    Breeze147 Button Man

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    This leads to a new thought, does anyone know where I can get a good Chile Relleno in Las Vegas. Because after reading these responses, I don't I have ever had a "real" one.

    Some place where a solo schmuck can sit at the bar and chat up the hot Latina bar maid is preferred.
     
  9. Breeze147

    Breeze147 Button Man

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    Drumroll. We will be here all week. Please tip your waitresses.
     
  10. hammie

    hammie VIP Whale

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    Hey, did you get a bowl of soup with that haircut?

    Thank you, thank you very much, you've been a super audience, next up, Murph and the Magictones.
     
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