Chiles Rellenos: What is the best method for stuffing the peppers in Chile Rellenos?
The best method I’ve found is to first char broil the chiles (I find Poblano chiles work best), until they look almost completely black. After you take them off the flame, you want to cover them with a bowl or put them into a plastic bag, so everything get’s nice and pliable (about five minutes should do it). Then, carefully peel off the burnt skin (it should be like a very thin paper). Sometimes it peels off nicely, sometimes, it takes bit of work (if you under char it). At this point, the chile should be nice and soft. Take a knife or scissors and cut a slit lengthwise. Next, get a scissors and cut out the seeds placing the cut nearest to the stem. I have tried it with a knife and it is extremely difficult. Scissors is highly recommended. Wash any remaining seeds out with cold running water, then pat dry. Make sure you get all the seeds out. I hate it, when you bite in to the seeds. Once they are mixed with the cheese, there is no easy way to separate the two (while you’re eating), s