Originally Posted by Dawgluver
My two little Poblano plants yielded me 10 beautiful peppers. I blistered them in the toaster oven on "broil", peeled, and then vac froze them.
Chiles Rellenos, here we come! Thanks PPO!
I also planted two Pablamo pepper plants last spring.
Mine are almost 5' tall. Loaded with peppers.
I have been picking them off since late August.
Since i have never made a traditional releno, I just have been stuffing them like i would do a regular stuffed pepper. Italian/American style I guess would be the best way to describe it.
I will get some of that cheese and make some real ones.
I had no idea the egg coating was whipped to stiff peaks. But I also always wondered how they made it with an egg fry coating.
I see now how eggs alone can be the coating. Thanks OP!