- It makes frying a TON easier by having the stem on the poblanos...really important to buy poblanos with stems on( gives you a nice grip on the chiles before placing them in the hot oil).... and you want the chiles to be as straight as you can get them(free of too many wrinkles as the wrinkles will cause tears).
- While some recipes have you deep-fry the peppers, I found that a shallow fry( with about 1-2 inches of oil) was just right for the peppers.
- Freezing the stuffed chiles before battering them up helps tremendously... so that the chiles don't unravel or worse yet have cheese ooze out when frying.
- Baking the chiles after they have been fried, renders out some more of the fat and crisps up the chiles quite nicely...at the same time ensures the cheese melts and is piping hot when you serve them. It's also nice because you can fry ahead and then re-crisp them later.
- Though I prefer the chile rellenos freshly made, I found that freezing them after they have been fried and re-heating them in the oven/toaster doesn't affect the overall taste or flavor. It's only a thought... especially if you are making a larger batch and don't want to eat them all at one sitting:). I made four.... we ate 2 (freshly made) and froze 2... we enjoyed the latter just as much a couple of weeks later. But, it is up to you...
- Be creative with the filling...opt to add meat, onion, garlic and other vegetables for more flavor and variety. The cheese filling is much milder in taste...though excellent.
- While I used a homemade chile/tomato sauce for the photos, Imuch prefer an enchilada sort of sauce using dried peppers...such as my easy homemade red chile sauce, which I served with my second batch.
5. Right before serving place the fried chiles on a baking sheet and bake at 400 deg F for a few more minutes...or until crisp and hot. Some of the the oil in the batter will get rendered out a bit. Serve at once....over a tomato/chile based sauce or enchilada sauce or tomato broth.