Mexican
Mexican
Members recipe
Chiles Rellenos
Roasted poblano peppers stuffed with cheese, dipped in a fluffy egg batter, and fried golden. Served in a bright tomato caldillo sauce.
in the kitchen -- behind-the-scenes shots from our test cook
Method
- Roast the poblanos over an open flame until blistered, then steam in a bag and peel off the skin.
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Cooks notes. Recipes are tested in a US home kitchen. Substitute lemon for lime if you must, but the result will read brighter. Salt to taste -- our quantities skew toward kosher.
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