We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Man is surrounded by the wonders of God.

Roast Chiles

0
(0)
CATEGORY CUISINE TAG YIELD
Vegetables Mexican Vegetable 1 Servings

INGREDIENTS

3 Anaheim; poblano, jalapeno, or serrano chilies

INSTRUCTIONS

Broiler method:  Set oven control to broil.  Arrange whole chilies with
their top surfaces about 5 inches from the heat.  (Some people cut a small
slit in the shoulder of each chili to prevent it from bursting.)  Broil,
turning occasionally, until the skin is blistered and evenly browned (not
burned).  Remove chilies to a plastic bag and close tightly; let chilies
stand for 20 minutes, then peel.
Anaheim and pablano chilies will roast in 12 to 17 minutes; jalapeno and
serrano chilies, in about 5 minutes.
Gas stove-top method:  Spear a whole chili on a long-handled metal fork,
and hold it about 5 inches from the flame.  Turn the chili so that it
roasts evenly. Place roasted chilies in a plastic bag and close tightly;
let chilies stand for 20 minutes, then peel. The disadvantage of this
method is, of course, that you can't roast a number of chilies at once.
Roasting enhances the flavor of chilies and makes them easy to peel.
Roasted chilies can be frozen before peeling, a convenience if you roast a
big batch at once; wrap them airtight in plastic wrap. Yield: 3 chilies.
Source:  Betty Crocker's Mexican Fast and Flavorful Sept. 1994.
FEMINA@DELPHI.COM (FEMINA)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“Moses was called \”God’s friend\”. Are you?”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?