Reviewed: Nov. 23, 2009

Maybe it was our taste buds, but we really didn't care for this. I want to blame the egg. It just didn't taste right with the other ingredients.

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LareinaK

Cooking Level: Beginning

Home Town: Saegertown, Pennsylvania, USA

Living In: Friendsville, Maryland, USA

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Reviewed: Nov. 16, 2009

I did a few things differently, but it was sooo fantastic, it was all gone very quickly. I added 2 cloves of garlic, roasted 4 chillies, peeled and seeded them, split them down the center and laid them flat in the dish. I decreased the amount of milk to 1 cup and used Monterey Jack cheese instead of Cheddar. I think next time I will try corn meal mix instead of plain flour. It really was fantastic. I will use this over and over again.

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4thandlast

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Reviewed: Nov. 2, 2009

Quick and easy to make. Great taste ! Kids loved it too!

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krayzie4him

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Reviewed: Oct. 11, 2009

This doesn't taste like traditional chile rellenos, but it was a nice flavor. Instead of using canned chiles, I used freshly roasted and peeled chiles. They helped the flavor a lot, making the dish hotter.

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Joe-D

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Reviewed: Sep. 24, 2009

I was a little disappointed with lack of flavor in this recipe. I guess I was expecting it to taste a lot like chile rellenos, but it came nowhere near it.

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AngieItaliano

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Aug. 5, 2009

This is sooooo good! For the milk, I used half milk, half heavy whipping cream to add a little thickness. I cooked the meat with 1/2 packet of taco seasoning as some of the other reviewers said to do. I also put shredded cheddar and a little chili powder on the top the last 10 minutes and it made it more appealing to the eye and added a little crunch. YUM!

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sofakingblonde@gmail.com

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Reviewed: May 18, 2009

Husband said in order for this to be a 5-star recipe, it needs "crispiness." That's no fault of the recipe, though. Maybe if I'd broiled it after it was done baking, it would have been 5-stars for him! I rate it 5-stars, but with a few modifications. 1.) I baked this in a 13x9 inch pan and used 4 cans of whole chile peppers (opened them up flat) and one 12 ounce can of evaporated milk instead of plain milk; 2.) I dumped two small cans of tomato sauce over the top once it was done, then baked another five minutes to heat the sauce through; 3.) since I used a bigger pan, I used another 1/2 cup of cheese (as if I need an excuse to use more cheese!). Overall a great recipe! I will make this again!

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MelissainNoVA

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Reviewed: May 13, 2009

I used what I had- 2 lg cans chopped green peppers, and MJ cheese. Followed the recipe and it turned out great. Served with Green Salsa for the extra kick. I made Camp Cornbread and served with stuffed jalapenos. It was a very nice meal. Thanks for the recipe!

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LoveMexiFood

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Apr. 11, 2009

This could also be made vegetarian by substituting either Morningstar Farms Veggie Crumbles or the Boca version for ground beef. Gardenburger has a black bean chipotle burger that could probably be either cut up or crumbled into this casserole as a ground-beef substitute. I've got a vegetarian in the house, so I think about these things.

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TUTUCREW

Cooking Level: Intermediate

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Reviewed: Mar. 28, 2009

If your looking for something with a little spice to it, you'll need to add more chilies or even chopped jalapenos. I add more green chilies, onion and garlic so that the kids will eat it then my husband and me top it off with hot salsa.

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LBHUNYBUNZ

Cooking Level: Intermediate

Living In: Lawrence, Kansas, USA

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Reviewed: Jan. 1, 2009

I gave this recipe 4 stars because it needs triple the amount of chiles it calls for. The first time I made this with the 2 cans of chiles it was too cheesy and there weren't enough chiles. Now I always use 5 or 6 - 4oz cans. With more chiles this recipe is awesome!

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Soccer Queen

Cooking Level: Expert

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Reviewed: Dec. 29, 2008

My husband and I loved this recipe. As suggested in other reviews, I also added taco seasoning to the meat and used 2-7oz. cans of peppers. Next time I may add more peppers!! Great recipe...thanks.

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Joey's Mom

Cooking Level: Intermediate

Home Town: Antioch, California, USA

Living In: Riverside, California, USA

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Reviewed: Sep. 29, 2008

At the last football game tailgate party, the theme was mexican food. I knew I couldn't take chile rellenos because they'd get too greasy. My husband grows anaheim peppers, so I picked them fresh, blistered and peeled them and made this recipe. I made four times the recipe, kept it hot in a chafing dish and it was a huge hit. Nothing was left after about 2 hours because the college frat boys kept going back for seconds!

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Kathy

Cooking Level: Expert

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Reviewed: Sep. 17, 2008

YUM!The base was bland, I will add seasoning next time.I roasted fresh green chilis from the garden instead of canned.There were no leftovers,we will definately keep this recipe!

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The Perlacs

Cooking Level: Intermediate

Living In: Kaysville, Utah, USA

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Reviewed: Sep. 16, 2008

I don't know if it's because I live in high altitude and/or if it's because I used skim milk, but it would not cook in the center. I cooked it at 375 for over an hour and it still would not. I finally took it out when the eggs were cooked, but the milk was a puddle in the center, scooped out the liquid and put some heated enchilada sauce on it to save it. I will try a bigger dish next time and less milk. It was very good, other than the liquid fiasco, which also made it look unappetizing. I also added hot sauce and hot spices to the meat and onions.

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snhaha

Cooking Level: Intermediate

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Reviewed: Aug. 24, 2008

The chile/cheese/egg part was ok, kind of like a spicy quiche filling, but the combination of the custardy part and the chunks of ground beef was downright bizarre. It tasted weird but kind of ok the first night, but the leftovers were completely gross. I do not recommend this at all.

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Jessica

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Jul. 22, 2008

it was like a version of the bacon cheeseburger upside down pizza

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acuity

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

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Reviewed: Jun. 10, 2008

This recipe was very easy to make. I added the taco seasoning that everyone suggested and that made it very good. My husband and I absolutely love it. My kids are picky eaters so they didn't care for it. I would recomend it though. Thanks for the recipe. :)

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Miranda

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Reviewed: Jun. 9, 2008

I think I did something wrong, though I can't imagine what. It was bland and VERY greasy. Probably won't try this again - I'll look for another recipe for something similar. To me it really wasn't even worth tweaking.

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cabakergirl

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Reviewed: May 3, 2008

SO, SO =-( For a traditional taste & better visuals: Break up a 14.5oz can of Mexican Style Stewed tomatoes w/fork and empty into the baking dish. I used 6 Broiled/peeled/seeded Poblano peppers. Added garlic, oregano, salt & pepper to stuffing, carefully stuffed the peppers, placed on the tomato sauce. In a bowl Whisk: 6 eggs, 1/3C flour, 1ts B.Powder & Pinch of salt, and pour over the sauce/peppers, sprinkle w/1C of shredded cheese and bake. GORGEOUS DISH!

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