Main dish Tex-Mex

Brisket chile rellenos

Brisket chile rellenos | Homesick Texan

A friend from New Mexico asked me one day which chile pepper I preferred to use in my chiles rellenos. I replied that I usually go with poblano chiles and she shook her head and said that was incorrect—long green chiles such as New Mexican, Hatch, or Anaheim were the true, correct pepper to be used.

We argued for a bit and she made some valid points, namely that the slender nature of the long green chile not only makes it simpler for stuffing and frying but keeps the pepper from overwhelming the entire dish. She felt that using . . .

------------------------------------------------------

Thank you for reading! This is a premium post available to subscribers only. While most of the site is open to all, if you'd like access to this and other terrific premium content, please consider purchasing a subscription, which starts as low as $25 a year. Each subscription helps support Homesick Texan and keep it running. (Here are some frequently asked questions about the subscriptions.)

Thank you for your consideration!

If you're already a subscriber, login below to read this post: