Reviewed: Jan. 19, 2012

I made this for dinner tonite and they turn out very good...Only thing i change was the cheese. I used quesadilla cheese instead of chedder and they where oh so good.

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Reviewer:

ltabor0218

Reviewed: Dec. 11, 2011

These taste so good! They were a little labor-intensive, and they are really unhealthy too, so we won't be eating them very often (sadly).

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3 users found this review helpful

Reviewer:

JoshA

Reviewed: Nov. 27, 2011

Oh my goodness. there is no need to ever go back out to a restaurant for this dish! I have made other recipes in the past and this has to be the best one!

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Reviewer:

Cook and a half

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Cooking Level: Intermediate

Home Town: Virginia Beach, Virginia, USA

Living In: Cleveland, Ohio, USA

Reviewed: Oct. 20, 2011

Covered these in molé sauce and they were perfect.

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Reviewed: Oct. 16, 2011

great! worth all the time. I made these for cinco de mayo!

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Reviewer:

daniella

Reviewed: Oct. 9, 2011

This recipe was almost a total fail. The batter was soooo thick. Even after following the recommendations to use 2 eggs and whip the whites it was just a thick goop. The first two rellenos had so much goopy batter that cooked up and slid right off the pepper they were a disaster. So I added a third egg and just enough milk to make the batter a normal, although thick consistency. I also skipped the first dip in flour as that just made the batter not stick at all. With the milk I was able to dip and coat the entire pepper. I used Anaheim peppers and they were just right for my taste, just hot enough but not overwhelming. My husband who has a higher tolerance didn't think they were hot at all.

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Reviewer:

ShannaW

Cooking Level: Intermediate

Home Town: Kansas City, Missouri, USA

Living In: Colstrip, Montana, USA

Reviewed: Sep. 26, 2011

Although I've not tried this one yet, I do intend to do so. These are the kind of Rellenos I grew up on when I lived on the border. Mexican food varies by region based on what is most readily available. Throughout the border area along the New Mexico/Far West Texas area, Green chile is a common ingredient in Mexican food. It is also commonly used for Chile Rellenos. Hatch, New Mexico is also know as the Chile Capital of the world which is in this region. Other parts of Mexico use Poblano. Both create authentic dishes even though they are different peppers. When using Long Green chile (Anaheim, Big Jim etc.) try to get chiles that are straight and not curled up or twisted. Roast them in your oven under the broiler or put them on your grill. Turn them as the chile skin is charred. Once the skin is charred, put them in a plastic bag or a bowl covered with plastic for about 30 minutes. The skins should then come off very easily.

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Reviewer:

elptxgal

Reviewed: Aug. 31, 2011

Terrible attempt at a great Mexican dish. I think a gringo over heard the concept of chile rellanos and attempted to Americanize it . I would suggest finding a recipe that uses no flour only egg whites, polbano peppers and queso fresco or queso blanco.

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Reviewer:

Playboyslilindian

Reviewed: Jul. 27, 2011

Rave reviews for these authentic chiles rellenos. I made them for just 4 Chile Poblanos. Gave one to a neighbor who loved it. Had to learn how to get the skins off, Panchita taught me. Tomorrow I make them for 30 people! I used Poblano chilies, canned El Patio sauce, and San Juan cheese.

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Reviewer:

Cyd

Reviewed: Jun. 28, 2011

Thanks for the Recipe! Very delicious by itself or smothered with red chile! My daughter now loves both green and red chili after having this dinner. I love the batter recipe and use it with multiple other recipes!

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7 users found this review helpful