Yummy! Thanks for your detailed posts, I just might gather enough courage to experiment. I remember my Mom making this dish but only with “all hands on deck” literally! She would make sure she made enough with several destined for the freezer to be enjoyed later. I learned that this dish kept well in the freezer AFTER it had been fried and allowed to cool to room temperature. Mom would first wrap the cooked relleno in parchment paper, then Saran Wrap, and finally double-bagged in ziplock bags. This dish sure calls for an entire afternoon. Wish me luck!!!
Jan 8, 2013 | 10:23 am
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