My life story starting with my childhood years in the small town of Barotac Viejo, Iloilo, Philippines up to my retirement from the United States Food and Drug Administration, Center of New Drugs in 2002 and beyond. Some of the photos and videos in this site, I do not own. However, I have no intention in infringing on your copyrights.
Tuesday, January 15, 2019
Cooking Chile Rellenos and Casserole stuffed with Seafood
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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