Chile Rellenos (Stuffed Mexican Peppers) Recipe
|Chile Rellenos Recipe|
When shopping for chiles, look for a thick fleshed, straight chile large enough to hold the rellenos. Yes, the Anaheim peppers used in this recipe were named for the city of Anaheim, California. Poblanos are also a popular and the traditional pepper for chile rellenos, and is named after Puebla, a city near Mexico City. Do not use bell peppers.
This recipe does take a considerable amount of time, but it's well worth it. Our family typically eats chiles without any sort of sauce, but it is common to serve with a salsa, like those mentioned previously.
Chiles Rellenos Recipe
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|Degloving the pepper.|
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Alternate Baked Version: (A little less fattening...)
You can also bake this dish by placing each stuffed, and breaded pepper on a sheet of tin foil and drizzling it with a tablespoon or two of oil, then tenting the foil around it. Bake at 450F for 15-20 minutes and enjoy.