I'm not sure if I know all my chilies, but I think I use
Anaheim Chilies. After I roast them under the broiler
turning them several times then I put them in a plastic
bag to steam in their own heat. A few minutes later I
peal them one at a time under a cold running tap. I don't
use gloves but I am careful where I put my hands later.
Woody in KC
We also top the dish off with Salsa and sour cream.
lindwood@webtv.net wrote:
> BY THE WAY...I fixed your chile relleno recipe last night!!! YUMM. But,
> I had burning hands all night from peeling poblanos. Do you have to
> wear gloves to do that? I had never roasted peppers on the grill before
> to prepare them for a recipe. I learned that the peppers must be pretty
> blackened, blisterry and ugly to remove the skin. A big hit tastewise,
> a bit of a challenge to prepare timewise as you have to peel all of
> those peppers, but I'll do it again. Next time, I guess I'll wear
> surgical gloves! I made the mistake of taking a hot bath after
> dinner...thought that would get all of the juices off my hands...boy was
> that a bad idea. After that, the fire REALLY began in ALL of my
> fingers. Then I ended up soaking them in icewater, which helped some.
> Pretty funny, I suppose, as I am NOT a big cook. This was definitely an
> adventure. I put a little salsa over half of the casserole and then a
> little more cheese. I really liked the added tomato taste.
> Linda
