Chile rellenos are amazing, delicious things. But boy are they a pain in the butt to make! I always forget how time-consuming and annoying they are because I am blinded by the results. And honestly, I don’t know how people manage to bread and fry them and keep them held together. I can’t keep them together just sitting in a pan.
And naturally, as is my way, I forgot to take the after picture until I had already scarfed down an entire chile, so you’ll just have to settle for 3/4 of the end product:
Neither did I take any along-the-way photos, so here’s what they looked like pre-melting:
So without further ado, Chiles Rellenos Amber style:
- Poblano chiles
- Your choice of (preferably white) cheese – I used sharp cheddar, which is not traditional, but worked fine. Really any kind of cheese will do. Never tried blue but it might work.