POBLANO PEPPER for Chili Relleno * these are very large peppers that are not very hot
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(1) lay them out on a metal baking pan
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(2) put them on the top shelf of your oven, turned to BROIL (HOT)
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(3) turn several times ~ until they're charred and blistered (about 4-6 min. per side)
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(4) put HOT peppers immediately into a plastic bag for about 3-5 minutes
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(5) lay each pepper on the counter ~ hold by the stem and gently peel off the charred skin. Be careful! They are HOT
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(6) cut slits in the side and gently pull out the seeds
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Yes, you usually see people do this directly on a gas burner. But, I have an electric stove and think it's easier this way (and less likely to catch on fire)
CINCO de MAYO
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Cheese stuffed CHILI RELLENOS * https://www.pinterest.com/pin/553802085405097364/
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CHIMICHURRI SAUCE on top * https://www.pinterest.com/pin/553802085405084656/
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Put the peppers on metal baking sheet on top rack in broiler. Broil, turning them, until they are somewhat charred and blistered on all sides (3-5 min. per side). Remove from broiler and put chilies into a plastic bag for a few minutes; this will make them easier to peel (be careful not to burn your hands). ~ Carefully pull the blistered skin off the entire chilies.
Make a 2-4” slit in the pepper. Carefully remove seeds and as much of the core as you can without tearing the pepper, but leave the stem on. Stuff the pepper with cheese and close. |
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