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For those who asked, this is the pre-sauce stage to my chile rellanos. At this point you peel the outer skin off.
Diet Calendar Entry for 17 July 2018:
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1126 kcal
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Fat: 73.65g | Prot: 85.03g | Carb: 36.88g.
Breakfast: Horizon Organic Half & Half (Ultra Pasteurized), Coffee (Brewed From Grounds). Lunch: Food Club Sliced Black Olives, Kroger Finely Shredded Quesadilla Cheese, Daisy Sour Cream, 505 Southwestern Hatch Valley Green Chile Salsa, Kroger Finely Shredded Sharp Cheddar Cheese, Chicken Breast, Green Hot Chili Peppers. Dinner: Olive Garden Italian Salad Dressing, Premier Nutrition High Protein Shake - Bananas & Cream, Celery, Cucumber (Peeled), Deli Turkey or Chicken Breast Meat, Calavo Avocado. Snacks/Other: Blue Diamond Smokehouse Almonds. more...
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 Comments
I have some crockpot chicken chili in the freezer with this dish's name on it! Just have to buy some peppers. Looks great!!
17 Jul 18 by member: jengetfit123
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17 Jul 18 by member: tahoebrun
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I thought you peeled the skin off before you stuff them. I want to make chile relenos. They're SO yummy.
17 Jul 18 by member: Jipper500
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You do peel the skin off if you roast them first. But this then makes them hard to stuff because they are now fragile, and all floppy. I was looking for an alternative to that.
18 Jul 18 by member: Cynthia Norris
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I’ve made these a couple oF times- not knowing any better, I just roasted/peeled then slit them length wise, filled and flipped them over with seam side down. It seems to work out ok.
18 Jul 18 by member: Kenna Morton
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