Chiles Rellenos

We had a lot of poblano chilis from Farmer Pete, so I decided to make chiles rellenos. I put the peppers under the broiler to char them, and peeled as much skin as I could, once they had cooled in a covered container for 10 minutes. I stuffed them with a sausage, and followed this recipe for the egg batter.

I really enjoyed making (and eating!) the egg batter.  The finished chiles were a bit too spicy for me, partially because I had used some hot Italian sausage to fill them.  When I make them again, I will only use cheese, or perhaps a cheese and beef mixture.  Yum!


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