We have a small poblano pepper plant in our garden and weren’t quite sure what to do with them. So Mr. R and I made an impromptu dinner of chiles rellenos the other night. We’ve never made them before and didn’t really follow a recipe, just sort of threw something together….
We broiled the peppers, peeled off the skin, and stuffed them with some queso blanco and cilantro.
Then we fried them in vegetable oil in a cast iron skillet. A little less oil probably would have sufficed…
Served with some fresh guacamole and salsa, black beans and rice=DELICIOUS.