Byron wrote: > Ok need to settle a minor dispute... > > Is relleno's the same as nu-mex.? > > I say no.. AFAIK rellenos are stuffed peppers made (sometimes) using Nu-Mex or Big Jim chilies. Poblanos are also used. Here's a version I make with Hungarian Wax peppers that is nice for an appetiser ... MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Chiles Rellenos Con Jaiba Y Camaron Categories: Appetizers, Latino, Seafood, Crab, Shrimp Yield: 6 Servings 12 Yellow chilies (guero or wax) 1 tb Vinegar 1/2 lb Crab meat or small shrimp, or -combination (cooked) 2 Scallions; minced 1/2 c Mayonnaise Juice of 1/2 lemon 2 Pickled jalapenos; minced (Stuffed Chiles with Shrimp and Crab) Slit the chilies and remove seeds and veins. Blanch quickly in water with 1 tablespoon of vinegar (about 1 min.). Drain and cool. In food processor, finely chop the shrimps and crabmeat. Mix in the minced scallions and mayonnaise. Sprinkle with lemon juice and stir again. Stuff the chilies with the seafood mixture and arrange on a plate. If serving as a salad, place 3 - 4 stuffed chilies on a bed of lettuce. As an appetizer, arrange on an attractive serving plate and add a garnish of jalapeno chile on the side. Source: "Authentic Mexican Cooking" by Paula Holt and Helene Juarez MM by Sue Woodward Uncle Dirty Dave's Kitchen MMMMM -- ENJOY!!! -------- UNCLE DIRTY DAVE'S KITCHEN -- Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider The best way to predict the future is to invent it. - Alan Kay