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Cook peppers, in batches, directly on the grate for about 5 min. Turn chiles with tongs or a fork to cook all sides evenly; skins should be charred or covered with black blisters, turning occasionally. Place in glass bowl; cover with plastic wrap. Let stand 10 min. Remove peppers from bowl; carefully remove peels, being careful not to break the skins. Use small knife to make a vertical cut in side of each pepper. Remove small cluster of seeds attached to base; then discard. Stuff peppers as directed.
Serve with hot cooked rice or corn tortillas.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Not a review - just a comment. Being from New Mexico I know my Chili Rellenos. I think this recipe sounds amazing except for the salsa. Perhaps an egg/flour mixture poured over the top and baked would make a better relleno. Also, add hot sauce to the batter such as Franks or Cholula.