Reviewed: Oct. 18, 2010

Chile rellenos is my dad's favorite mexican thing, so I made this for him. He LOVED it. I did everything as is, except replacing the cilantro with flat-leaf parsley. It was delicious--not too spicy [which I liked].

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6 users found this review helpful

Reviewer:

terantallegra

Cooking Level: Intermediate

Reviewed: Sep. 28, 2010

Tasty! I use fresh, roasted Hatch (New Mexican) peppers instead of canned green chiles. 2 medium to large peppers are the equivalent of a 4-oz can of chiles.

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3 users found this review helpful

Reviewer:

sembrador

Reviewed: Aug. 25, 2010

Good flavor and will make again, however, I was looking for more of the "Chile Relleno" flavor to shine through. Fell every short. Not in a bad way, it was very good. And please use the recipe for Cheesy Quiche Crust found on here for the crust, the prepared pie crust for a sweet pie totally compromised the savory flavor of this dish. The Cheesy Quiche Crust made all the difference. Have made it twice now, once with each crust. Delicious Savory Chile Pie.

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Reviewer:

graphxlady

Cooking Level: Intermediate

Home Town: Chino, California, USA

Living In: Corona, California, USA

Reviewed: Apr. 5, 2010

Yummy we like a bit more hot sauce in it and on it once complete.

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3 users found this review helpful

Reviewer:

Mrs Spookshow

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: Orlando, Florida, USA

Reviewed: Jan. 24, 2010

I used fresh jalapenos and baked my "pie" in five tartlet pans. To my taste, it wasn't spicy and I will adjust that in the future, but I enjoyed it and didn't even notice until I was half-way through my tart that ... I forgot to add the cheese.

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Reviewer:

JEANSOPHIE

Reviewed: Sep. 14, 2009

Good for an easy and light meal - served it with a salad - made some rice to go with it if we were really starving. A keeper at our house!

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3 users found this review helpful

Reviewer:

LadyBugOnTheGo

Reviewed: Jun. 29, 2008

My husband & I loved this!! Used a little dried cilantro (don't have fresh) & lots of fresh garlic. We like it spicy so I used habenoro salsa. Only had roasted red peppers in the jar (but they were delish)! Thanks for my new fav egg bake. This would be good even without the crust.

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6 users found this review helpful

Reviewer:

Scotdog

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Nov. 20, 2006

Very good. I always order chile rellenos when I eat Mexican, but had no clue how to make it. This was very tasty. Not exactly what i get when I go out but very good.

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3 users found this review helpful

Reviewer:

Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

Reviewed: Oct. 28, 2005

overall this was okay easy to make and good. but we still felt it was missing something will not it make again.

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Reviewer:

melc

Cooking Level: Expert

Home Town: Morgan Hill, California, USA

Reviewed: Sep. 8, 2005

Excellent and very easy to make. I used about 1/8C cilantro and it didn't overpower the taste. Next time I will use a deep dish pie shell to avoid some spillage.

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2 users found this review helpful