Reviewed: Oct. 13, 2009

This is awsome everyone loved these. I just have to remember to make a lot of them there is never enough. Everyone keeps eating until they are gone it doesn't matter how many I make!!

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Busymomwith2and1

Cooking Level: Intermediate

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Reviewed: Apr. 3, 2009

Delicious and easy. Great weeknight meal.

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Alexandra

Cooking Level: Expert

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Reviewed: Mar. 22, 2009

This was really easy to make and my husband enjoyed it. He prefers cotija cheese so I used both it and cheddar. Will make again.

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CJMORENO11

Cooking Level: Intermediate

Home Town: Tipton, Oklahoma, USA

Living In: San Antonio, Texas, USA

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Reviewed: Mar. 16, 2009

Fantastic! I know the recipe was talking about poblano peppers, but I can see how it could be confusing. I made it for dinner tonight and my SO said it's "fantastico! que sabor! que rico!" If you have the opportunity, roast the poblanos on the grill over a really hot fire (like just as soon as you get the coals going). The skin will blister and blacken easily. Keep turning them until you blacken them on all sides and then toss them in a doubled or tripled plastic grocery bag and tie it shut. When the chiles are cool enough to handle, the blackened skin will be easy to remove. Run the chile under cool water to wash off the last bits of skin. At this point, if you're cooking ahead, you can pat them dry and store in the fridge overnight. Take them out and let them come to room temp before stuffing. If you're the type that likes to putz with appetizers, you can do the same thing with nice big jalapenos, but you need to remove the stem end and get the seeds.Then you'll be stuffing the chiles from that end instead of cutting a slit. This is a fantastic recipe. Thanks for sharing it.

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Karen H

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Cuernavaca, Morelos, Mexico

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Reviewed: Jan. 6, 2009

These are delicious. They remind me of a similar dish I get at Season's 52. I roasted the poblano's and added a few tbls of cream cheese to the filling along with cumin, paprika, and a little fresh salsa as well.

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TC

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Orlando, Florida, USA

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Reviewed: Oct. 15, 2008

This was great and SUPER easy! I bought some roasted hatch chiles from a roadside stand and used those. However, I didn't realize until near the end of stuffing them that I hadn't scraped out the seeds. Hooboy. Furthermore, I had some leftover chicken that I'd baked a few days ago, so I simply shredded it for the stuffing. When I make these in the future, I think I'll just cut off the stem (where most of the seeds hide out), discard it, and stuff the meat mixture down into the pepper that way as opposed to slicing them stem to stern and stuffing it lengthwise. It's a bit less messy and you don't risk destroying the entire in the process. I served these with a simple black bean side dish and it was great - easy, tasty, and affordable.

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Kat

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Arvada, Colorado, USA

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Reviewed: Jun. 13, 2008

I made this a few weeks ago but I am just now getting around to rating it. I made it for Bunco Night when the theme was "sweet and spicy" (this of course being the spicy, and a trifle as the sweet). I changed a few things so I dont know if without my changes if it would've been spicy. I used a pre made cajun/bbq chicken that was already very spicy. I also made enchilada sauce and kicked it up alot, too. And I topped with a peppery and hot cheese. So with all that together it made a very spicy but DELSIH dish. Ill make again!

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: May 2, 2008

Fabulous!!! Like another reviewer, I too used poblano peppers (5) and a rotisserie chicken that was shredded and I added cumin and chile powder too. I am thinking the next time I will try a light batter to the stuffed peppers and then I'll fry them to make them more similar to a rellano. Delicious, thanks!

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Chikee

Cooking Level: Intermediate

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Reviewed: May 2, 2008

This turned out soupy. It TASTED good, but didn't really make a meal. It fell apart and we actually served it over tortilla chips as nachos and that was really, really good!

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Michelle Bovenkamp

Cooking Level: Expert

Living In: Aurora, Colorado, USA

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Reviewed: Mar. 20, 2008

I also used the store bought roasted chicken and used the leftover chicken for other dishes later. I used 4 large poblano peppers instead of the 24 small green peppers mentioned. I also removed the seeds once I split the peppers. I served with spanish rice. So easy and SO yummy. My husband claimed this was now one of his favorite dishes.

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br4c

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Feb. 17, 2008

This was great! We tried this on an "indulgence" night, since we normally try to cut down on fat and eat healthier. It was well worth the extra fat from the cheese. It is a little time consuming, but definitely worth it. We used Anaheim peppers (6 of them by adjusting the serving size to 3) and used Pepper jack cheese for the chicken mixture, but used regular cheddar for the final 5 minutes. We also used canned Old El Paso red enchilada sauce. It was very tasty. Thanks for the recipe!

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SGRMAG574

Cooking Level: Intermediate

Living In: Fort Collins, Colorado, USA

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Reviewed: Dec. 13, 2007

these were really, really great! i have made these twice now, once with canned green sauce and once with canned red sauce. the sauce really does matter!!! i liked the green better, the red was a little too bitter. also, the longer you char the peppers in the broiler, the easier it is to remove the skin. i would also suggest scooping out the seeds once you slit the peppers open, too. my bf loved these, except some of the peppers were extremely hot... so he just ate the guts of those. we will be making these often!

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DJ

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Vinings, Georgia, USA

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Reviewed: Nov. 2, 2007

This was really tasty and I actually enjoyed it better the next day. I think the type of enchilada sauce that you use really makes or brakes the dish. I used the canned stuff but think I was to try the dry packet next time.

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HJN Chef

Cooking Level: Intermediate

Living In: Mesa, Arizona, USA

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Reviewed: Sep. 26, 2007

This recipe was really good. I seemed to have a lot more chicken mixture than I had chiles though, so with the extra, I just kind of piled it on top of the chiles after they were stuff and places in the pan. Also, I forgot about the sour cream, but they were good without it anyway.

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Tracy2303

Cooking Level: Intermediate

Home Town: Raisin City, California, USA

Living In: Fresno, California, USA

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Reviewed: Aug. 3, 2007

Good flavors with this recipe - here's my tips on making this. I was a bit confused about what peppers to use because it said to fill them with only 1 T of the mixture. I ended up getting the long green mild chiles. I roasted them and after I peeled the skin realized that it was going to be pretty much impossible to slit and stuff them neatly - the roasted peppers are thin and slippery. There was also the seeds inside that I didn't feel should be left in there so I seeded them as well as skinned them. I then put the roasted pepper on a fajita size flour tortilla and proceeded with adding the mixture and wrapping like a burrito. A key flavor is the enchilada sauce, so get that has good flavors. In the larger grocery stores they usually have a good selection of specialty sauces - check those out. I used one that had roasted peppers and citrus. I used mexican Fresco cheese in the chicken mixture and then sprinkled a mexican blend of shredded cheese on top. The roasted green chiles are so delicious - I'm going to think twice about buying canned ones again!

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CLINK1833

Cooking Level: Expert

Home Town: Rosemount, Minnesota, USA

Living In: Apple Valley, Minnesota, USA

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Reviewed: Apr. 5, 2006

Insanely good...i used the already made roasted chicken at the market. I shredded this and it saved so much time. I also added monterey jack cheese into the filling for extra zing, and topped off each chile with fresh pico de gallo. This was extremely creative and different---I loved it!!! Thanks for the wonderful idea. I did the same thing with huge tomatoes, but liked the chile version better.

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