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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scotdog98

	Cooking Level: Intermediate
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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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Rhonda Brock Fuller

	Cooking Level: Expert Living In: Empire, Alabama, USA
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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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melc

	Cooking Level: Expert Home Town: Morgan Hill, California, USA
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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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PRINCESSARNET


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Reviewed: Jun. 25, 2005

This recipe was a real hit with both my luncheon guests and my family. I'm now in love with tomatillos.

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TONICW

	Cooking Level: Intermediate Home Town: Pasadena, California, USA Living In: Fontana, California, USA
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Reviewed: Mar. 7, 2005

My husband loves chili rellenos, so he really liked this recipe. It had a very similar taste, without all the work of the real thing.

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nanajan5


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Reviewed: Nov. 10, 2003

A good quick meal for those of us who have to work and come home and make something wonderful.

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CIC

	Cooking Level: Expert
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Reviewed: Nov. 3, 2003

This was bland and boring. I was really disappointed.

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JYANOW


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Reviewed: Oct. 30, 2003

I made this for football snacks last Sunday. Very good and very filling. I transformed it into a quiche by adding 1 additional egg and used crescent roll dough for crust. I put the Monterey Jack on the bottom of the 'quiche' to make sure the crust didn't get soggy. I did omit the chicken. We really enjoyed this recipe. Thanks!

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Oct. 21, 2003

yuck! Way too spicy.

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MELISSA WEINGART


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Reviewed: Oct. 17, 2003

Unless you happen to really like the flavor of cilantro I advise cutting down on the amount.

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SILVERWOLF


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Reviewed: Oct. 17, 2003

I made this for a potluck at work and found the recipe to be quick and easy; however, I would definitely cut back on the cilantro!

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ARIDDER


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Reviewed: Oct. 17, 2003

I added 1/2 lb. cooked hamburger meat to the mixture prior to baking. Deleted the cilantro, (we don't like it). We really enjoyed the pie.

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WSHIRLEY


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Reviewed: Oct. 16, 2003

I found this to be an easy recipe I switched from Jalapeno juice to hot sauce and added about 1 tsp cumin and 4 chopped green onions in place of cilantro. The kids loved it and w/o Jalapeno juice they didnt have a problem eating it!

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FRAZLDMOM


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Reviewed: Oct. 16, 2003

I thought this was really good but the kids grumbled about it. I took others' suggestions about cutting back on the fresh cilantro. I cut it back to 1/8 cup (2 Tbsp.) and it was noticeable without being overwhelming. I think next time I will use about 3 Tbsp. worth. I served the pie with sour cream, salsa, chopped tomatoes and chopped black olives. Very good!

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BABSKITCHEN

	Cooking Level: Intermediate Living In: Cleveland, Ohio, USA
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Reviewed: Oct. 16, 2003

This was just ok. If I made this again I would omit the cilantro and bell pepper for a smoother texture.

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SRWARNER


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Reviewed: Oct. 15, 2003

A great mixture of ingredients. Delicious.

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GARRIRO


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Reviewed: Oct. 15, 2003

Not very flavorful.

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NOVARENE


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