Mexican · Members
Chiles Rellenos
Roasted poblano peppers stuffed with melty cheese, wrapped in an airy egg batter and fried until golden, then bathed in a warm tomato sauce. A show-stopping classic worth every careful step.
****+
Prep 45 min · Cook 30 min
Method
Turn a gas burner to high or set the broiler to high, then roast the poblanos, turning with tongs every few minutes, for 8 to 10 minutes until the skins are blackened and blistered all over.
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