EmbasaWhole Green Chiles - Mild

bought these to make chile rellenos - eliminates the most labor intensive part of that. mild chilis so if you like them hotter this is not the one for you. flavorful and with a mexican chesse blend and good coating they make excellent rellenos

I enjoy making green chile. I have not been able to find canned green chiles in any of the local stores, This is the second time I have ordered from EMBASA. Delivery was as expected, The chiles were great, very satisfied with the product, and the chiles tasted excellent.

I made a wonderful chilli rellanos casserole! I would like to get many more but in a smaller sized can!

If you want to totally surprise your family/friends w/a super-easy Chile-Rellano made in the true Mexi-style, this recipe is for you! I was taught by Dominga Sandoval, in the mid 70's....This is one recipe that tastes great! Hot, room temp or cold from the fridge---Makes my mouth water just writing about this recipe!Take a large can (27 ounce) of Mild Whole Green Chiles, and open--dump in a colander. While they drain (very heavy/thick juices), have a shallow bowl w/flour, a 2nd shallow bowl w/fork-whipped eggs, and a 3rd shallow bowl w/flour. A 4th shallow bowl for little finger sized "sticks" of Colby cheese (works the best for me).A large platter,(for the un-fried rellanos), and a 2nd large platter w/paper towels laid down (for the finished product)Ok...to assemble....carefully slip your index finger in a chile--slipping a stick of cheese inside, then dredge in flour, then slip in and flip over in the egg, them immediately in the 2nd bowl of flour....placing on platter....continue w/the whole can---unless---your fingers get too thickly coated ---wash hands and continue.Set a skillet on med high, w/a half-inch of good oil (not olive oil). I've been using Saffron purchased thru Amazon). Heat until flicking a few drops of water in oil sizzles.Using fresh washed hands, lay the chiles in the pan--do NOT turn until they have browned golden on the first side! Salt and pepper lightly.Using a pair of tongs, carefully turn over, and brown.Using tongs, place chilies, single layer, on paper towels, open side slightly on the rim (so cheese does'nt run out!)Work quickly, adding more to skillet---Usually, after the 2nd batch, one needs to dump the dirty oil into the chiles's can, add fresh oil, and repeat.Ok...the smell is driving you crazy----go ahead and pick one up and eat it! Yummmmm!The most important tip? Do NOT tell anyone how many the can has in it---otherwise, your gluttoney will be discovered!One can add a tsp of sour cream on top---salsa? Or just enjoy the unique flavor!