If you ask chef Travis Peters, he would say his stuffed pepper, or 'chile relleno' recipe, at his gastro-pub The Parish', is the right combo of Southern U.S. and Sonoran cuisine.
TUCSON, Ariz. -- — We're celebrating another treat on Tasting Tucson! Sometimes all you need is a small bite that packs a lot of flavor.
"It's one of my wife's favorites," he said."She grew up in Tucson like I did. It's all her favorite things, kind of in one dish." As we were getting ready to cut and make the chiles rellenos in the kitchen off of Oracle and Orange Grove, Peters shared part of his inspiration to make this popular appetizer.
First, you want to get the filling right. Peters chopped up some green onions; when it comes to cilantro, he said he likes to use both the leaves and stems."It's just got a nicer... has a really pungent flavor," he said," and it just has a different aroma than the leaves. They just go really nice together."
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