Okay. So these are amazing. I don't know what Mexican stewed tomatoes are, so I just made the sauce with Ro-Tel tomatoes and chiles, and used fresh oregano instead of dried for the sauce. It was very spicy and good, and a snap in the magic bullet! For the shredded cheeses, I bought a bag of pre-shredded Mexican blend, and just wet it slightly with water to get it to stick. Freezing was a bad idea. When I deep fried them, the cheese was frozen, and to cook them long enough to melt it would have burned the batter. I heated them in the microwave for a few seconds to melt, but it was still a bit of a disappointment. Next time I will chill in the fridge instead. Also, I used the batter from the "Chile Relleno" recipe from this site, as the batter in this recipe seemed like a ridiculous amount of eggs for only 4 peppers. Can't say I would bother with this one. The batter was deliciously light and fluffy.
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Okay. So these are amazing. I don't know what Mexican stewed tomatoes are, so I just made the...