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Try This at Home: How to Make Chiles Rellenos

Marcela Valladolid, host of Mexican Made Easy, shows Food Network Magazine how to make authentic stuffed chiles.

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Photo: David Tsay

Chiles Rellenos

"Charring the chiles is the best part of this dish," Marcela says. "It makes the whole house smell like poblanos."
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Photo: David Tsay

Char the chiles.

Turn a gas burner on high. Char the chiles on the burner grate, turning with tongs (Marcela is a pro and uses her hands!), until blackened all over. Or char the chiles under the broiler.

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Let them soften.

Transfer the charred chiles to a heavy-duty resealable plastic bag and close. Let stand 10 minutes. The chiles will steam in the bag, making them soft and easy to peel.

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Remove the skin.

Gently rub the chiles with paper towels to remove as much skin as possible. It’s okay if a few flecks remain — they’ll add flavor, so don’t rinse them off.

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