In article >,
Becca > wrote:

> Omelet wrote:
> > In article >,
> > Becca > wrote:
> >
> >> A deep fryer is not required for making chili rellenos. I use a skillet
> >> with maybe an inch of oil.
> >>
> >> The batter is a beaten egg white, beaten until fairly stiff. First roll
> >> the peppers in flour, then coat them with the beaten egg whites, then
> >> roll them in bread crumbs.
> >>
> >> You will char and peel the peppers first. Just make sure your heat is
> >> very hot, you do not want to over cook the peppers. I hate it when that
> >> happens.
> >>
> >> Becca
> >
> > Can you use canned whole peppers?
>
> Yes, you can use canned peppers.
>
> Becca

I'll have to try that then, thanks. :-)
I really don't have a way to easily toast them for peeling, unless I use
my kitchen blow torch.
--
Peace, Om

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