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23 minutes ago, Katie Meadow said:It's pretty unlikely the chile rellenos were made using Hatch chiles. They don't have the structure necessary for stuffing and deep frying. They would just end up in shreds. Best to use poblanos for that dish; pick the flattest most straight peppers in the bunch.
The ones I had were baked (maybe broiled), not coated and deep-fried.
Sloppy but delicious. 🙂
23 minutes ago, Katie Meadow said:It's pretty unlikely the chile rellenos were made using Hatch chiles. They don't have the structure necessary for stuffing and deep frying. They would just end up in shreds. Best to use poblanos for that dish; pick the flattest most straight peppers in the bunch.
The ones I had were baked (maybe broiled), not coated and deep-fried.
Sloppy but delicious. 🙂
22 minutes ago, Katie Meadow said:It's pretty unlikely the chile rellenos were made using Hatch chiles. They don't have the structure necessary for stuffing and deep frying. They would just end up in shreds. Best to use poblanos for that dish; pick the flattest most straight peppers in the bunch.
The ones I had were baked, not coated and deep-fried.
Sloppy but delicious. 🙂
