This typical dish made with Poblano Chiles is but one of many different variations, as these chiles may be filled with meat, cheese, beans or vegetables.
Today we share with you a special Chiles Rellenos recipe filled with refried beans and a creamy sauce made with evaporated milk.
This dish is easy to prepare and will be a pleasant surprise to your palate. The most important step is to make sure you peel and devein them correctly. In Mexico, the vertical conduits or filaments that run through the interior of the chile are referred to as “veins”. They must be removed with a small sharp knife, making a single opening on the side and carving out the seeds and veins completely so the inside of the chile is as smooth as possible without tearing the chile apart.