Generally, they’re stuffed with some easily melted stick of cheese, dipped in batter and deep fried. Here’s an alternative approach which emphasizes the flavor of the peppers.
Chili relleno...no batter, just cheese melted over the fire roasted, stuffed pasilla peppers.
Here’s a puzzle…what type of cheese was used in the stuffing, considering that the chili rellenos were baked at 350 degrees and the cheese didn’t melt (please leave your comments)…here’s another look.
The chili rellenos sitting on a light tomatoe sauce, a slice standing majestically on its own.
