Photos of Mexican Chile Rellenos

Photo Of These Are Made With Fresh Anahiem Chiles, Or California Chiles. Must Be Cooked And Peeled, I Do It In A Deep Fryer, Fry Till Skins Are Chocolate Color, Then Plunge Into Ice Water Then Peel, Cut A Slit To Stuff The Cheese Sticks Into The Chile, Dip In Batter, Cook And Enjoy. The Recipe Calls For Canned Chiles, They Are Much Easier.

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Photo Of Dip Into Batter, Fry, And Sprinkle With Cheese. Top With Chile Verde, Or Just Some Good Salsa And Guacamole And Enjoy!

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Photo Of Insert Cheese Into Slit And Push Down Into Heart Of Pepper.

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Photo Of Cut Slit Near Stem, To Insert Cheese.

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Photo Of Cut Strips Of Cheese To Fit Into Center Of Pepper.

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Photo Of The Best Cheese To Stuff The Peppers With, If Not This I Prefer Monterey Jack.

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Photo Of Peelings Come Off Easier If You Peel From The Tip Towards The Stem.

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Photo Of These Fresh Anaheim Chiles Have Been Deep Fried Until The Skin Turns Dark Brown, Plunge Into Cold/ice Water, And Peelings Will Come Off Easily.

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