08-18-2013, 09:45 PM
Join Date: 12-17-10
Location: Pleasanton, Ca
I have done Rellenos several times and they are a pain. That hardest part of the whole process is getting the Poblanos stuffed without tearing up the chile. Then you have to keep the cheese in while you cook it. I love a great Chile Relleno and Mole but I'm thinking you have to do a whole lot of them to make it worthwhile!
Yours look great and I would love to eat them. So long as I don't have to make them myself!
Large Big Green Egg, Cold smokehouse,
Santa Maria pit, Backwoods Chubby,
26.75" Weber OTG, Weber Performer, WGA
MAK One Star Pellet Grill, Smokey Joe Gold, Jumbo Joe Gold,
Custom wooden handles for BBQ's made by Marty Leach (oh, that's me)
Proud recipient of a TWERK ball certificate