Reviewed: May 11, 2012

Wonder if I can just make a light??beer batter and then cook the rellenos in olive oil??I haven't make rellenos in a long time because they were so messy to make with the original recipe.Like this recipe but will make some changes.Need to make some light sauce also.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

claylady01

Cooking Level: Expert

Living In: Selma, Oregon, USA

Reviewed: Mar. 25, 2012

I enjoyed this dish, but we had a hard time finding Queso Asadero cheese so we ended up using pepper jack and a bag of shredded Mexican 4 cheese and stuffed them after frying them then baked them for a few mins in the oven with a little vegetable stock. It was excellent, will definitely make these again

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

joshish239

Reviewed: Mar. 20, 2012

Delicious! Perfect texture! I froze the stuffed chilis before coating them to make them easier to handle.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

AmyJo

Reviewed: Mar. 2, 2012

I love Chili Rellenos and this is a good authentic recipe. The batter could use a little salt and I don't recommend rinsing the peppers. It washes away to smoky charred flavor. The egg batter mixture was enough to coat only 5 chilies. Next time I will add another egg to make sure I have enough batter to do all the peppers. Thanks for sharing this recipe.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Baking Nana

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

Living In: Corona, California, USA

Reviewed: Feb. 25, 2012

I have lived in NM for over 20 years and Anaheim peppers are a last resort pepper to be used. For the best chili rellenos, Hatch green chilis are the only chilis to use. Anything else in NOT authentic. However Asadero cheese is on the right track to authentic.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

nsanwick

Reviewed: Feb. 6, 2012

OMG this was delicious! Pretty easy, too. I just won't leave the charred peppers sit for more than 15 minutes. I let them sit for an hour and they ripped very easy. thanks!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

LEE BRAUER

Reviewed: Jan. 20, 2012

Very good. A little bit of trouble but not too bad. Worth the effort.

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

TN Monkeymomma

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Carmel, Indiana, USA

Reviewed: Dec. 27, 2011

Good recipe. Family enjoyed it.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

cendy

Cooking Level: Intermediate

Reviewed: Dec. 23, 2011

This is the same recipe I've been using for years. They are delicious. The only thing I do differently, is to NOT rinse the peppers. You loose too much of the flavor of the pepper. The peel comes off easily if you steam them in the bowl after roasting long enough. And I just pull the seeds out with my fingers (if a few are left behind, no big deal) and I pat them inside and out with paper towels. Works great!

Was this review helpful? [ YES ]
77 users found this review helpful

Reviewer:

COOKYKAMP2

Home Town: El Paso, Texas, USA

Reviewed: Dec. 18, 2011

Just put this recipe into my recipe box. Can't wait to try them - maybe Christmas Eve! I've always wanted a recipe for these...and have been surprised that Mexican restaurants are now serving them so often with meat inside - yuck. Thanks for rellenos the way I like 'em!

Was this review helpful? [ YES ]
5 users found this review helpful