Chiles Rellenos
Chiles Rellenos is an impressive dinner. Made with 6 (4-inch) fresh poblano peppers, vegetable oil for brushing the peppers, 1/4 lb. chorizo sausage, 1 1/2 c. grated monterey jack cheese (5 oz.) and 1 1/2 lb. fresh tomatillos, husked and rinsed or 3 (11 oz.) cans drained, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Brush peppers with oil and, on a rack set on an electric burner at high heat or using a long-handled fork over an open flame, roast them, turning them for 5 minutes.
Transfer peppers to a bowl and cover tightly with plastic wrap.
Let peppers steam for 5 minutes.
Wearing rubber gloves, peel.
Make a lengthwise slit in side of each pepper from stem to tip.
Remove ribs and seed carefully, leaving stems intact.
Rinse the peppers gently; put them on paper towels to drain.
May also be roasted in oven.
π· Perfect Pairings
Complete your meal with these
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