Roasted Chiles
Oh man, I love Poblano Chiles ! I love the dark green color (wouldn't a scarf be great in that color?). I love the shape of them, the odor and the all the yummy dishes you can make with them! I bought a couple of Poblanos the other day thinking I would make some Chile Rellenos (my all-time favorite Mexican dish!) . But, as often happens in our house, our refrigerator is so packed with goodies, I kind of forget what I have tucked inside the drawers and behind the milk. So, yesterday, I found these two Poblanos-- poor things-- almost over the hill, but not quite! I cut out the soft spots and decided to cut them into strips and roast them. It's easy. Wash the chiles and cut them into strips. Put them on a rack and put them under the broiler until they're charred. I set my timer for 2 minutes so I can remember to check on them. (Why is it that it's so difficult to remember you have something under the broiler??) After the chiles are charred, put them in a plastic bag to st...