Reviewed: Oct. 4, 2009

i never made chiles rellenos so good until i found this recipe,my husband loved them,i would keep this recipe for the family,very good,thanks.

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deedee

Cooking Level: Expert

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Reviewed: Sep. 5, 2009

This was the best and easiest recipe for rellenos, I tweaked it just a little and instead of going thru the hassle of cutting the cheese, I used string cheese, the combo stick with cheddar and mozzarella cheese, I sliced it in ½ (long way) and with that, I was able to get 2 rellenos out of one stick, it fries nicely and it doesn’t splatter like some cheeses do.. I made a tomato gravy type sauce to pour over the rellenos, that calls for one can of diced tomato with juice, 3 finely chopped celery sticks, ½ cup finely chopped onions, 2 finely chopped fresh jalapenos (remove seeds and membrane) and handful of chopped cilantro, sauté celery, onions, and jalapenos till soft, let cool and pour into blender, add the can of diced tomatoes, cilantro and blend till smooth, season with garlic salt and pepper to taste, Just pour the amount you want over the rellenos,

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STELLA

Cooking Level: Expert

Home Town: El Paso, Texas, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Aug. 28, 2009

These were very yummy - I impressed myself with my first attempt at chile rellenos (lol - I'm a gringa!!) I simplified the batter per other reviews - just egg (separated, whip the whites then fold in yolk with 1 Tbsp flour and milk). Will definitely do this again - thanks panchita!!

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jenrocha

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Reviewed: Aug. 17, 2009

These were primo! I think the secret to "undressing" the peppers is freshness. I got mine at the local farmers' market and cooked them same day. The skins came off almost in one piece! The batter is wonderful and easy to do--a hit with my family and me. I have always wanted to try chile rellenos but was intimidated (I don't know why). No more--these are great and I will keep making them and making them.

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goosedown

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Reviewed: Jul. 22, 2009

Yum this was sooo good!.. I was very proud of myself for attempting this with fresh poblano peppers. I first roasted them under the broiler until bubbling and the skin has black spots, stuck them in the plastic bag to steam awhile then peeled the skins. Split them and gently took out the seeds. Stuffed with Monterey Jack cheese and stuck tooth picks through the peppers making sure to go though the cheese also to hold them together. I also did the whipped egg white which I folded the yolk into. My only problem was that the batter didn't want to stay on the pepper because of the flour barrier around it; maybe I put too much flour I'm not sure. The last two I fried I left the flour off. I loved the taste of the batter! Delicious and not as hard as I had thought! I will most definately make these again but maybe buy the whole Ortega chilis so I can eliminate one step!.. Served with canned green and red sauce.

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Traci's Kitchen

Cooking Level: Intermediate

Living In: Modesto, California, USA

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Reviewed: Jan. 5, 2009

I found it easier to seed the chiles before roasting them so that they don't tear up much. Also, be sure to completely coat the stuffed pepper with meringue, which acts as insulation against the oil.

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Catherine

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Reviewed: Jan. 1, 2009

This recipe is a favorite every time I make it. I always have to make more because one recipe worth isn't enough.

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A.B.

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Reviewed: Nov. 20, 2008

I separated the eggs and beat the whites as has been suggested. It made all the difference in a perfect coating.

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Mulysa

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Fullerton, California, USA

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Reviewed: Jul. 23, 2008

Wow...way time consuming. Removing the skins was a HUGE pain. I blistered them on my gas range then put them in a zip lock bag for over 30 minutes. The skins were not easy to peel. The batter part was very messy. The flavors just weren't there. I would suggest using poblanos instead of Anaheim. I will not be making these again!!!

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FERRARA129

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Reviewed: Jul. 11, 2008

My husband loved these and told me I could make them every week. They really are good. I did take the advise of other reviewers and beat the egg whites separate then folded them into the rest of the batter. It made the batter nice and fluffy. Also, I used Jack cheese as I prefer rellenos with a white cheese, otherwise I followed the recipe. The best salsa to use with these is "Tomatillo Salsa Verde" submitted by Kimberly. Give it a try!

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NAUTICOLE

Cooking Level: Expert

Home Town: Woodburn, Oregon, USA

Living In: Hemet, California, USA

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Reviewed: Jul. 8, 2008

A good start, but I changed up a few things. I used RedRobyn's suggestion on the eggs - love that! I only used flour, eggs and panko for my breading. First dipped in flour. Then in the eggs. Then in the panko (japanese bread crumbs). They came out really crispy and delicious! Will totally have these again.

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~Camille

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Reviewed: Jan. 21, 2008

I had been CRAVING chiles rellenos when I found this recipe and couldn't WAIT to try it out. I'm new to cooking so I try to stay away from complicated recipes; this one seemed easy enough. I even checked out other members' entries to try to get some pointers. It was messy and didn't turn out quite how I expected. I prefer crunchy rellenos and these were fluffy - which I know appeals to lots of people. Broiling them and peeling them was easy. I ended up having to pan-fry them which was the messy part. All in all, they were disappointing but I realize this may have been because my expectations were too high. Maybe it'll work out better next time.

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Epicurious1001

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Reviewed: Dec. 16, 2007

This recipe is great!!! all it needs to be more than great is the red sauce that goes on the chile rellenos. I used spicey pablano peppers which were the best I have a family of 8 and this was easy to prepare and fast to cook serve with beans and rice along the side makes the best mexican meal outside , going out to eat

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shannon aguilar

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Rio Linda, California, USA

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Reviewed: Aug. 17, 2007

I'm spoiled I guess... I've lived in Southern California all my life, and love Mexican food of all types. For me, Anaheim peppers are too mild, and I'll go for the Poblano any day (and who said Poblanos were "screaming hot"? They're pretty mild...) So, I used Poblanos, of course. These were not too difficult to make (time intensive, yes. Difficult? No) but the result was not worth the effort for me when I can easily go buy really good rellenos. I'm used to a softer batter - not the crispy, fried-fish like texture of these. Done with good cheese though, they are a reasonable substitute if you just can't get to decent Mexican food. While I enjoyed these, they were not what I was expecting from a Relleno. They got three stars because they were still quite tasty, and had I not been expecting a specific result, I would have loved them. Definitely worth doing for fun and a taste of Mexico if you're just dying for it.

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Rochelle Karina

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Hunt Valley, Maryland, USA

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Reviewed: Aug. 16, 2007

You must use "Big Jims" to get the proper flavor/spice/taste. That is the long skinny green chile. These were very rich! We only needed two a piece with a side of black beans and rice for a VERY filling meal. For the batter I used 4 eggs, separated. Whipped the whites and then blended the yolks separately with 1 TBSP of flour and some salt and then whip into the whites. Dip the chiles into some flour and then into the batter and place seam side down into the pan. Yum, yum but I still prefer the local hole in the wall chile rellenos and much less work when someone else makes them!

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InTheDesert

Cooking Level: Intermediate

Living In: Socorro, New Mexico, USA

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Reviewed: May 6, 2007

Ok, so maybe I really messed this one up. I mean it was so messy making them. So time consuming and oily to boot! I had big expectations, read all the reviews for guidance and maybe this just isn't my area... I really had my hands full with this one and it worn me out.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Apr. 1, 2007

This recipe was easy but charing them was very time consuming,they didn't look like the chile rellenos I'm youst to, so I didn't know if they where going to taste right, I served them with red sauce and every one said they tasted great.

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Bambi.S

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Victorville, California, USA

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Reviewed: Feb. 19, 2007

I stuffed the chiles with the seafood mixture from the "Seafood Enchiladas" SUBMITTED BY: Cathy and my brothers Loved them! Thanks for the recipe!

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Angie Rodriguez

Cooking Level: Expert

Living In: El Paso, Texas, USA

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Reviewed: Dec. 27, 2006

Yummy...I had to use less dry ingredients (once they were combined) than was called for, but they came out great!! My husband loved them too!!

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COUNTRYLINK

Cooking Level: Intermediate

Home Town: Escanaba, Michigan, USA

Living In: Shelton, Washington, USA

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Reviewed: Nov. 3, 2006

We live nowhere near any Mexican restaurants, so it has been over a year since I've had a chile relleno! I was reallly craving them! My husband is allergic to eggs, so I had to modify the recipe slightly by using egg-replacer. I was hoping these would still turn out somewhat fluffy, but no luck. The batter was more like wnat you have on the fish in "fish n' chips". Still I was happy to have something resembling chile rellenos! The recipe was a lot of work, and if I lived anywhere remotely near somewhere that served chile rellenos, I would not spend the effort to make these. But at least they satisfied my craving and my husband got to try a chile relleno for the first time.

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