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Chiles Rellenos

Question re Chile Rellenos

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Question re Chile Rellenos

Sal Vanilla | Apr 30, 2009 07:09 PM

OK Having special guests out to my place on and around May 5. I want to make all sorts of chile rellenos. My questions are:

What is the best chile to use?
Do I roast it ahead of time and then fill it?
Is it best to use the canned version and if so will they hold up to frying?
What should I use for a crispy texture - I do not like them goopy. Cornmeal? If so what are the proportions recommended?
Fillings? Sauces?
what is traditional? Because I could do soggy if that was traditional along with my fried ones.

I live in a small town so exotic peppers are unknown here.

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