Recipe for Chili Rellenos stuffed with a stringy white Mexican cheese, sea food & green chilies?

I had dinner at a friend's house who was entertaining a friend from Mexico, who was the cook that night. Said friend was from a small fishing village on the Pacific coast of Mexico. I remember white fish, shrimp, crab and maybe scallops with a white Mexican cheese but don't remember exactly ... maybe the scallops and white fish were the same. Really delicious. Probably didn't use a recipe but I thought I ask to see if anyone had ever seen a recipe for this type chili rellenos. I thought the cheese was mozzarella but was told it wasn't. The hostess was very squirrely about devulging any information about the preparation or ingredients.Recipe for Chili Rellenos stuffed with a stringy white Mexican cheese, sea food %26amp; green chilies?
Chili rellenos with seafood are very common in Mexico - usually in the coastal areas. I usually use Monterey Jack, mozzarella or fontina cheese - or a combination of them. You can use any seafood in the dish.





6 Anaheim or any mild long green chili


2 cup vegetable oil


3/4 lb cooked white fish


1/4 lb mozzarella cheese, grated


1/4 lb Monterey Jack cheese, grated


1 teaspoon minced garlic


1/2 teaspoon dried thyme


1/2 teaspoon dried oregano


2 tablespoon chopped fresh cilantro or parsley


1/4 teaspoon salt


1/4 teaspoon black pepper


1 egg


2 tablespoons milk


1 cup yellow cornmeal





Make a slit with the tip of a paring knife in the pepper at the cap. Place the oil in a deep saucepan and heat to a temperature of 375F. Have a bowl of ice water handy.





Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over. Remove with tongs, and plunge into the ice water. Repeat until all peppers are fried. When cool enough to handle, gently rub off the skin.





Cut a slit in one side of the pepper, and remove the seeds, keeping the pepper whole. Set aside, reserving the oil.





In a bowl, mix together the fish, mozzarella, Monterey Jack, garlic, thyme, oregano, cilantro, salt and pepper. Gently stuff the mixture into the peppers, securing them with toothpicks. Chill for 30 minutes.





Beat the egg with the milk. Roll the peppers in the mixture, and then roll in cornmeal.





Heat the reserved oil to 375F. Fry the peppers for about 3 minutes, or until golden brown. As you fry, be careful not to crowd the pan. Remove the peppers from the pan with tongs, drain on paper towels, and repeat until all peppers are fried.





.Recipe for Chili Rellenos stuffed with a stringy white Mexican cheese, sea food %26amp; green chilies?
Hey, whomever gave that first answer is right on point with the procedures and all but the cheese in the recipe.


The Mexican cheese is known as QUESO FRESCO. I am in Texas so I see it in every grocery store where hispanics and mexicans shop.