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1.
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First, char the skin on the peppers.
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The easiest way to do this is to use your broiler.
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Place the peppers under the broiler.
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Youll start to hear the skin blistering.
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After 5 minutes, check on the peppers.
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The skin on the peppers should be puffy and blistering, light brown to dark brown.
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But the skin should not be black!
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Flip the peppers and char the skin on the other side.
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Remove after another 5 minutes or so.
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2.
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Place the peppers in a sealed plastic bag for 5 minutes.
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This steams the peppers and loosens the skin.
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I make these chiles rellenos so often that I keep a Ziploc bag just for that use.
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3.
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While the peppers are steaming, preheat the oven to 350 F. Roast the mushrooms in a baking tray for 5 minutes or until just tender.
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Im so lazy that Ill reuse this baking tray for the chiles rellenos.
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4.
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Open the bag and let the peppers cool slightly.
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Once cool, start peeling off the skin.
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You just need to find a good spot to pinch and a big chunk of skin usually comes off.
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5.
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With a knife, slice open the peppers along one of the flat sides.
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Scrape out the seeds and membranes.
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Remove the seeds unless you like them super spicy.
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Seeds equalsspiciness.
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6.
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Stuff each pepper with 1 ounce of cheese and a good helping of mushrooms.
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7.
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Place the chiles rellenos on a baking tray and bake for 30 minutes at 350 F.
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WW Points+: 6 per serving
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Calories 268, Carbs 10, Fat 18, Protein 18g
