Oh hello, here are some stuffed poblano peppers aka chiles rellenos. I followed the nice instructions at Macheesmo. I filled them with soft white cheese and (liquid) smoky collard greens, battered them with an Oktoberfest beer, egg and flour batter, and topped them with a tomato, avocado, and cilantro salsa fresca. What a great time of year!
If the skins on the peppers are thin enough, don't worry about getting them all off. Also don't worry about the peppers breaking while stuffing; they are pretty forgiving once you batter them. Seam side down!
