Pretty much the same exact way I make mine, except I've mastered pulling the seed/pith in one go, from one small incision near the crown of the Pablano pepper. (near the stem) I insert a sharp knife tip, cut the base of the seedpod, and pull the entire bundle of ghoulies out in one try, then push a pre-cut plank of jack cheese in the same hole, flour & dip, then fry 'em up.....yum!!
these are marvelous - thanks for posting
Thank you! I have poured through many recipes trying to find one that I lost and here it is! I'd like to add, that these are VERY freezable prior to adding the sauce! They will look deflated, but once you put them in a new batch of sauce and heat them, they puff right back up and taste freshly made.
True Authentic chile rellanos, like my grandma made. Thank you for posting
I used this recipe last night for a family get together. Needless to say, it was delicious.
This is very similar to my family's recipe, except for the sauce. I recommend adding up to 1/2 tsp. salt to the batter if you're not making the optional sauce. These are sure to be delicious!