I did the chili rellenos. I couldn't find pablano peppers, so I had to use Anaheim. Anaheim are not as wide so they are not as easy to stuff, but they are considered a good alternative.
I made one error. You need to blacken the peppers and remove the skin. I overcooked them, making them too soft. The pepper fell apart.
That made stuffing and coating difficult, but I made it work. They turned out tasting great. Once coated and deep fried, you could not see the flaw.
Next time I will heat the peppers over a burner instead of in my broiler. I added a picture of the workspace used the make them. It's a messy job.
I think I will be able to get more cheese inside, and a thicker outer coating if I don't overcook the peppers.
Next on the list for this afternoon is enchiladas.
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