This was a great way to make use of the surplus tomatillos and hot peppers I had. Wonderfully tangy and addictive. I added more peppers (some serranos). It gave it more heat without altering the flavor much. Will definitely make again.

Reviewed On: Oct. 17, 2009

I love the chiles rellenos I get at the only decent Mexican restaurant I've found in all of central PA, so I thought I'd give this a try. roasting the poblanos made the house smell wonderful, and this dish smelled wonderful, too. I kept thinking as I was making it that the recipe calls for A LOT of cheese. Yep, the flavor was dominated by the cheese and salsa. The poblanos were far too masked, and the egg/sour cream mixture poured on top of the chicken had more of a custard-like texture than the quiche-like texture I was hoping for. This just didn't do it for us at all, and we very disappointed.

Reviewed On: Sep. 11, 2009

Loved this recipe. The combination of coconut and curry is fantastic! The only change I made was with the tofu. Preparing according to the recipe, the tofu can get all mashed apart. To avoid this and to firm it up, I drained the tofu, cut it up into cubes and then soaked it in a mixture of half water and half Bragg Liquid Aminos (like soy sauce except a little better IMO). Then I drained the tofu and sauteed it in a tablespoon on oil over medium-high heat until lightly browned. Then I added it to the dish only a minute before serving.

Reviewed On: Jun. 29, 2009