Chile Relleno Pancakes
This tasted and felt just like a chile relleno, which isn't surprising, as we used the same ingredients. Not only did it taste the same, but I think it's easier to eat, since we don't have to worry about eating around the seedpod and stem. If you love chile rellenos as much as I do, you'll love these pancakes.
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Recipe Summary
Ingredients
Directions
Chef's Notes:
If you don't have gas burners, you can use a blow torch or a gas grill to char the peppers--or you can skip this step and saute the peppers instead.
This is typically made with fresh tomato sauce instead of marinara, but that's what I prefer. You can use either.
You can use a mild white Cheddar instead of Monterey Jack, or a combination of the two.
This recipe makes about 3 cups of sauce, or 4 to 6 portions.