I love chili rellenos . I love green chilies in most anything. I actually bought a number 10 can of diced chiles from the Webstaurant store. I’m not quite sure what I’m gonna do with it but I like having it.
Have you tried this? A lot of times I find the dishes with whole chiles are kind of hard to chew. and cut even. So I usually end up using diced ones.
Not sure exactly what you mean.
I find the canned ones tender enough for their purposes. But sometimes when I’m using fresh green peppers in a recipe, I pare the skin partially or entirely off - depends on the recipe. I do this especially for Gazpacho, so that the peppers that are not pureed are tender to chew.
I don’t pare the skin off for anything that is going to be cooked.