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Stuffing Peppers Mexican Style

Everything from plain cheese to savory meat and fruit picadillo tastes wonderful in chiles rellenos

Fine Cooking Issue 04
Photos: Suzanne Roman
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Though chiles rellenos are a bit of work to make, none of the steps is difficult and the results are worth the effort. Susan Whale discusses the different peppers that work well for this dish, how to char the skin and peel them, and how to stuff them, with either cheese or other stuffings. She shares tips on how to hold them closed while battering and frying them, and side dishes that go well alongside them.


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