Roll_Bones
Master Chef
I leave the chiles rellenos to the pros, but I think Rick Bayless and others would have some good recipes.
I keep my dried chiles almost forever. I still have some Thai hots I grew 20 years ago that are still potent.
Thanks. I guess my dried chili's are good to go!
I prefer stuffing red ones over bell peppers of other colors. I find red bell pepper sweeter and compliments or enhances the taste of the fillings used.
I most certainly agree Ernesto.
I've done both green and red, and my wife prefers the red. That makes me outvoted by 10 to 1, at least!
I like green too. I just prefer the red ones when stuffing. I think the appearance plays a large roll in my choice.