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6 servings, 1 stuffed chile (239 g) each
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For easier roasting and stuffing, purchase chiles that are uniform in shape and size.
Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot chiles in resealable plastic bag; seal bag. Let stand 10 min. Remove chiles from bag. Remove peels, being careful not to break the flesh. Make vertical cut in each chile; remove small cluster of seeds attached to the base.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.