- Joined Jun 11, 2009
Was watching a daytime cooking show the other day and one of the chefs said you can't char them on an electric stove top. Been doing it for years. I just lay an inexpensive cake drying rack on the eye of the stove, turn it on nigh and let 'er rip. Pitch them in a plastic bag for 5 minutes. I really hate stripping the charred skin off and removing the seeds. A duh moment occurred to me one day. For a poblano, I cut off the end, deseed with a paring knife and then char the skin. I got tired years ago stuffing them so I layer them in a dish with whatever I want in them. Chile rellenos are too greasy for me anyway, so I use some rice, some cheese, and layer strips of the cleaned peppers and top with a sauce as the spirit hits me and I am happy.