chili rellenos challenge

[Vicki]

when you have leftover rotisserie chicken (I’d already made the homemade mayo chicken salad – more on that later) and poblano’s to use up – you try to make chili rellenos for the first time!   It was earlier this week, and they were good (and pronounced so by Joe next door), but I think they can be much better – got more ingredients this morning and will do more research and make them again in the coming days. the sauce was only “good” too.   The one thing I learned is that you can’t make stiff white peaks from egg whites with a hand whisk – and that without them, your batter is too thin. and no, I don’t own either a hand mixer or an egg beater.  I then realized that as I asked for a new immersion blender (which I use now weekly for mayo) one Christmas, my daughter and her hubby, got me an entire suitcase of immersion blender gadgets, and I’m pretty sure there is a whisk one down there in the basement. Will try it this time. I also had some mushrooms that needed to be used and made some chicken and shroom filling with a creamy green enchilada sauce (with garden peppers) which I preferred to the “salsa roja” – tho both were good – both can be improved.   Also Joe told me to try out Mezunte locally for carry out, as they have a great chili relleno that travels well.  will add that to my research.   another dish to conquer!

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