GF Chiles Rellenos/_MG_0156.jpg

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A heavy cast iron frying pan works effectively. The key is a hot portion of good oil. I use a mixture of olive oil and corn oil. I use a flat round perforated spatula from my wok set to slide the chiles into the hot oil. Any spatula will work, or your fingers. Take pains to avoid dipping your fingers into the hot oil or you'll take pains from your cooking.

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