I really, really like chiles rellenos, but I don’t much like making them, what with the pre-roasting and peeling of the peppers, the batter and frying and all that. What I really like is the roasted peppers with cheese part. So,
- Poblano peppers, slit and sorta, mostly de-seeded. (I like the seeds, but poblanos are just barely “hot” enough to do without them, and I save ’em to plant. :-))
- Fill ’em with shredded cheese. I like a monterey jack and cheddar mix.
- Bake on a greased pan in a 350°F oven for about 30 minutes.
That’s it. I don’t find the skins to be an issue for me, and I don’t really miss the batter at all.
One can (and many do) use green anaheim peppers, but I find then to be a bit too mild for my taste.
These can be a part of a Mex-Tex meal or, as I have been eating them, the main dish with little else. Yum stuff.