Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Select large, firm, smooth-skinned chiles. Rinse & dry chiles. Make a small hole in each to allow steam to escape. Place chiles on foil covered shallow pan & set it 4-6 inches below broiler flame. Roast chiles, turning often, until they are well blistered. Remove from pan, place in a bowl & cover with a cold, damp towel to steam for 10 minutes. Starting at stem end, peel the outer skin. Remove stem & seeds. If using for rellenos, leave stem intact. The chiles are now ready to be used in any recipe or for freezing. Chiles may be frozen after blistering; skins slip off easily when thawed. From the , Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from G Internet, G Internet.
