Prior to roasting the poblano peppers, you can cut a short incision across the top then "T" a cut down the length of the pepper about half way. Cut the seed pod below the stem and remove the membrane and the loose seeds. Then do the roasting. Easier to clean because you are not dealing with the slimy insides. Just have to clean the outsides with a knife or paper towels.
I think you’re half teaspoons more like 2 tablespoons lol. I swear I’m not busting on you. Thank you so much for your video. The recipe was amazing and I look forward to watching more videos. You’re awesome!
Nice recipe. I have rainbow colored poblano with stripes of orange, yellow, white, and purple... I think this recipe would showcase those colors very well. Thank you for sharing.
Chile Rellenos are my all time favorite dish in Mexican restaurants! I always dread making them because of the deep frying part, but hey, who says you have to fry them?! This is a great recipe. I love it through and through
I made this the other night with just two and I loved it... then I made two adding some rotisserie chicken .. omg I couldn't keep people away from it so I ended up making 6 more.
This sounds delicious. I've been missing my chili relleños. Been waiting for my peppers to ripen. They're just tiny little things right now. Just subscribed. I hope you have more videos upcoming.
Lol it's definitely not. I always had actually green Chiles battered & stuffed. I live in New Mexico and we were cracking up dying. Making real rellenos is a more delicate process. I'd like to see her green & red chili sauces.
