Chili Rellenos are amazing. You can use poblano peppers or the cubanelles. I stuff mine with the queso blanco or a good mozzarella. The trick to to fire char them to get the skin to peel off. I don't coat mine in egg or cornmeal, which is traditional. This way you save on the calories but really get the intended flavor of the chili.
Ingredients:
- Peppers
- Cheese
- Hot sauce or enchilada sauce
Directions:
- Put pepper directly over flame until blackened
- Rotate until entire pepper is charred
- Place pepper in a plastic bag (this will help steam it and make pulling the skin off easier)
- Peel pepper
- Cut open pepper and discard seeds
- Fill with sliced cheese
- Bake in pan
- Cover with enchilade or hot sauce
Enjoy!
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