Recently, the kind folks over at Supremo sent us some fabulous cheeses, chorizo, and cremas. We ate most of the cheeses in sandwiches, with eggs and chorizo, in beans, in quesadillas, on sopes, with fruit, etc. We made some devilishly delicious Red Chilaquiles using some Queso Asadero, a LatinoFoodie spin on Strawberries and Cream using Mexican Ricotta, and these Chile Rellenos with two kinds of cheese. We chose Queso Chihuahua because it is a semi-soft, mild melting cheese with a buttery flavor, and we used the Queso Chihuahua con Chipotle to add a little smoky heat. We used shredded cheese because that is what was available to us. If you have it, cutting long spears of cheese works well here. The whipped egg whites offer a nice thick and spongy casing for you to bite into. Enjoy these chile rellenos with a cold beer for dinner or a cup of coffee for breakfast.
Disclosure: V&V Supremo graciously provided LatinoFoodie with the cheese for this blog.
The post Chile Rellenos: Pasilla Peppers Stuffed with Supremo’s Queso Chihuahua appeared first on Latino Foodie.
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