Chile Rellenos

When my Grandma used to make chile rellenos it was quite an ordeal. The chiles had to be roasted, sweat and peeled before they were filled and bathed in a frothy egg batter then fried. My version leaves out the batter and frying and takes a lot less time. I also like that I can see the green pasilla chile nestled within the red velvet or green chile sauce. One of the great aromatic benefits in their preparation is the smell of the chiles as they are being charred and blistered. This process allows their delicate skin to be released then peeled leaving behind their fleshy goodness; the perfect overcoat for the picadillo (ground meat filling), or any other of the filling variations; cheese (shown here), shrimp, crab or vegetables. I hope you give these a try and get creative with your fillings.