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12 May 2006
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Oh my heavens! Excellent pictorial of the correct process. I can't believe what passes for the babies in some places. The whipping of the eggs is the key. Eggscellent.
Posted by: chronicler | 11 May 2006 at 11:57 PM
It's 8:56 a.m. here in Toronto and I so wish I could dig into a plate of those right now.
Lovely!
Posted by: Ivonne | 12 May 2006 at 08:57 AM
Those look lovely. I also really like the pictures. It is like having a diagram for how to make the chili rellonos.
Posted by: beastmomma | 12 May 2006 at 11:46 AM
And you know whut? I bought 2 !!!
Ate 1 for dinner. There as good as the picture shows. Maybe I'll have 1 for lunch ...
Posted by: Dr. Biggles | 12 May 2006 at 12:53 PM
So my boyfriend, no less than ten minutes ago, asked me what these were--he's Irish and has never had them--I know that as soon as I show him this post and he sees all your fabulous pictures, he's going to want to make them at home too!
Posted by: tejal | 12 May 2006 at 07:59 PM
Great inspiration to make the rellenos. Your photo montage makes it easy to follow the "recipe". I could actually hear the rellenos sizzling. What kind of oil are you using? Perhaps lard? Canoloa?
I can just taste that melted cheese...gotta make that trip to your place.
Posted by: Anni | 13 May 2006 at 12:05 PM
Those rellenos look fantastic. You make me think I could make my own, too.
Posted by: Tana | 13 May 2006 at 12:51 PM
The chile photos are the best ever! Eggbeater keeps getting better and better!!
Posted by: Dad | 13 May 2006 at 05:39 PM
Aw man ... one of my favorite things on earth. I haven't found satisfactory rellenos since I lived in Santa Fe, 16 years ago. But I guess I know where to go now, don't I?
Posted by: Sean | 17 May 2006 at 03:32 PM
Need written recipe to make authenic chili rellonos. Had them 45 yrs. ago in Tucumcari, New Mexico. Would love to have them again before I leave this world
Posted by: shir | 04 April 2008 at 05:03 AM