This site is the venue of my collection of special and ordinary Philippine and American dishes. For the last 55 years, My wife, Macrine Nieva Jambalos Katague had been the boss in the Kitchen. However, when she was diagnosed with Parkinson's Disease in 2013, I have to take over her cooking duties. I have been enjoying cooking and this proves that one is never too old to learn new things in life.
Tuesday, January 15, 2019
Cooking Chile Relleno and Casserole Stuffed with Seafoods
There are several recipes in the web on how to cook Chile Relleno and Casserole. I have my owned recipe of chile relleno and casserole using fresh Poblano peppers stuffed with either shrimps or Crab/lobster meat. It is essentially the same way as in the video below, but instead of just plain Monterey Jack cheese, I add either shrimps ( precooked) or crab or lobster (Shredded - imitation is OK) to the stuffing.
There are several sauces you can used. Since I am lazy, I just used Picante Sauce all ready to use. My daughter used Cholula Sauce. Cholula hot sauce is a brand of chili-based hot sauce, manufactured in Chapala, Jalisco, Mexico, and licensed by José Cuervo. According to its manufacturers, Cholula hot sauce rates 500-1,000 on the Scoville scale though other sources measure it as being over three times hotter, at 3,600 Scoville units.
There are several videos in the Web on how to cook Chile Rellenos and Casserole. The following video is easy to follow:
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