GF Chiles Rellenos/_MG_0157.jpg

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The light batter cooks fast, but exercise restraint and allow the edges to brown visibly. Turn and cook the other side with the same rewarding patience. If the chiles aren't quite brown enough, cook longer on the other side and serve that side up. It's better to do it right the first time, so before you invite company for dinner, practice once or twice and you'll have a good feel for the process. More heat is better than less heat. Once the oils start smoking, introducing the chiles drops the temperature. You can test the oil by dropping dollops of batter into the center and to an edge of the pan.

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