Total 1 hour
Active 50 mins
Makes 6 chile rellenos
A dear family friend who lived near the garden on the ranch used to make chile rellenos. In the fall she would gather poblano peppers and char them over an open flame. I was always drawn to the smells of her kitchen, especially when she was roasting peppers. I think of her every time I make this dish and I love adding fresh corn straight off the cob to these rellenos to add a little seasonal sweetness to the savory combination of poblanos and queso fresco.
TIP: You don't need to remove every little bit of the blackened layer of the pepper. A little bit adds a nice smoky flavor.
To mellow their heat, you can rinse the peppers under cold running water to remove all the seeds.
If you prefer using a different kind of oil, make sure it is a high-heat oil, such as avocado oil.