Ingredients
Step 1
Broiler method:
Step 2
Lay chilies or peppers, on their sides, on racks of burners (preferably 1 to a burner) and turn flame on high. Char chilies or peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes.
Step 3
Transfer chilies or peppers to a bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel chilies or peppers (wear rubber gloves when handling chilies). Cut off tops and discard seeds and ribs.
Step 4
Broiler method:
Step 5
Preheat broiler.
Step 6
Quarter chilies or peppers lengthwise, discarding stems, seeds, and ribs (wear rubber gloves when handling chilies). Put chilies or peppers, skin sides up, on rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes.
Step 7
Transfer chilies or peppers to a small bowl and let stand, covered with plastic wrap, until cool enough to handle. Peel chilies or peppers.
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Reviews (3)
Back to TopWhat an annoying mess. I had to throw about 8 peppers away because the skin was so difficult to remove and the peppers tore. Wish I read the tip about using oil first.
Anonymous
Rhode Island
8/2/2003
Just so you know, it's much easier to peel the chiles if you rub a film of vegetable oil over them first. They will blacken quicker and not overcook the chiles, leaving them firm enough to make Chiles Rellenos. Without the oil, you'll struggle to get every bit of skin off, leaving the chile bitter.
Anonymous
San Antonio del Mar, Mexico
2/26/2003
Your way is simple and quick. I use a grill and often get them too charred. The wrap on the dish is clever--very good. I ate about half the peppers before the meal was finished. GLT
Glendon Thomlison
Springfield, MO
4/16/1999
