Chili Rellenos is a favorite dish of my husband. This spring an abundance of poblano peppers came in my Community Supported Agricultural (CSA) baskets which sent me scrambling for ways to use them. I tried many variations of chili rellenos using the poblano peppers over the next few months. Here’s a recipe that my husband likes as well as the one he tried recently on a trip to Mexico. I’m mighty proud of this fact! And these peppers are baked rather then fried–healthy and low-fat. Continue reading →