Brisket chile relleno 5DSC 9849

Brisket chile rellenos

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 . . .


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