Dark-green, shiny poblano chiles are the traditional choice for chiles rellenos. They have great flavor, but may be too spicy for some tastes. Anaheim chiles or colorful red chiles are reliably mild substitutes. You can stuff chiles with almost anything: cheese, shrimp, smoked fish, tuna and sour cream, grilled vegetables, crabmeat. You get the idea. For a larger crowd, the recipe can be doubled. For an appetizer or cocktail nibble, stuff small colorful peppers. Serve rellenos with beans and rice.
See Deborah Schneider’s CHOW Tip on preparing poblanos for chiles rellenos.
Variation: Make a summer corn filling by sautéing 1/4 cup chopped onion and 1 clove minced garlic in 1/2 teaspoon olive oil, until the onion is translucent. Add 1/2 cup cooked corn and 1/4 cup finely chopped red bell pepper or Roma tomato. Cook until just tender. Cool and add to 1/2 cup ricotta cheese along with 1/4 cup grated Jack cheese and 1 tablespoon chopped cilantro.
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