Posted on 11/21/2020 5:45:38 AM PST by mylife
Thanks! I bet that works. Also, the 400 degrees.
My special memory is of my father doing the roasted chestnuts at the end of the meal. He would cut an X in one end of each chestnut (not the pointed end) before roasting. Then they would go into a shallow pan with sides about an inch high so they could be shaken now and then. I don’t know the temperature or how long they had to be roasted but the Internet might tell you.
I would watch the older men peel these and eat them slowly and meditatively, remembering the past in Italy (they lived in chestnut country and had to pick out the best ones to plant in the groves). I could tell it was the best part of the dinner for them.
Sounds similar to the Chile Relleno casserole that we make.
It takes the work out of making the traditional Rellenos, although I do make those, from time to time.
In CA, I don't think I'd ever seen anything besides cheese stuffed into a chili called a chili relleno, but I did read somewhere that in TX, as you may be, the stuffing can have quite a variety of things. So yeah, this recipe may have roots in TX. Where I am (CO), if I'm not careful a "chili relleno" is a tortilla stuffed with cheese & chopped chilis, baked. No thank you!
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