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From LaDonna/OHIO, 11-20-2009
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Msg ID 0312127
Hi Melissa

Yes, I had prefloured the chilies first. I was unclear, however, if I should pat the peppers dry before flouring, or leave them slightly damp. I had patted them dry.

I really like the idea that you shared from your local restaurant and am going to prepare mine that way the next time I make the chilies. My garden produced some great Poblanos but, they are really expensive in the stores in this area. So, I will give the recipe a try next summer and will post the results. My youngest son was born in Mt.Vernon, TX (that's probably why he loves Tex-Mex food)!

Thank you for your unique posting!

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