Roast chiles to remove their skins.
Chile relleno -- an authentic Mexican recipe that uses mild poblano peppers -- is a favored side dish to Mexican entrees. When you use poblano peppers to make chile relleno, you are using a sturdy pepper that is not excessively spicy. Prior to stuffing, battering and frying the poblano peppers, the first task is to roast the chiles to remove their skins. The tender peppers left after they're roasted are ideal for making chile relleno.
Instructions
1. Start the grill and allow it to heat up. If you have a gas grill, preheat the grill on high and then turn down the heat to medium before adding the chiles. If you have a charcoal grill, light the coals and let them burn for about 30 minutes before adding the chiles.
2. Place the chiles into the colander and wash them under cool water. Cut the chiles in half lengthwise, leaving the seeds intact.
3. Arrange the halved chiles on the grill grate over the heat and allow them to roast for one to two minutes.
4. Turn the chiles with the tongs and roast them for one to two minutes.
5. Continue flipping and roasting until the chiles blister and blacken.
6. Remove the chiles from the grill and place them into the bowl. Cover the bowl and leave the chiles alone for 30 minutes to steam them.
7. Place the chiles onto a cutting board and use a serrated knife to scrape off the blackened skins.
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