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.
Dipped the stuffed peppers in an egg wash with one hand, and then into a mixture of masa (corn flour), and a dash of baking powder and salt.
With one coat, the peppers did not turn out quite as crispy as we would have liked. Next time I make this, I think I will drop them in the egg wash/flour one more time.
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.
-R
Bounteous 