On opem flame, grilled the yellow pepper. Removed the burnt skins. Stuffed it with grind pork (but I completely forgot the cheese goes inside). Those two small pork balls are from inside. I took it out earlier because its too much pork.
I wet coated it with corn starch and rice flour combination.
Aside from forgetting the cheese, what else is the proper way to cook it? It looks very different from pictures of other chile relleno that I saw.
One good thing, pork was juicy inside after poking it.
by MakeArtyGreatAgain
4 Comments
It looks awful. Terrible. You need practice. Lots of practice. But I’ll help you. I’ll PM you my address. Make a few hundred more just like this and send them to my house. I’ll tell you when you’ve perfected your technique and can stop.
Temp was too high or you cooked it too long. Also, the batter tends to have whipped egg whites in it to get the light crisp.
I see you met my ex-wife.
It’s looking at me