Recipe by ADRIANSALAS
"This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice."
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fresh poblano chile peppers
lean ground beef
salt and pepper to taste
shredded mozzarella cheese
roma (plum) tomatoes, chopped
This is a great chile rellenos recipe. My husband lived a lot of years in New Mexico where there is an abundance of really good Mexican food. He said that he never had the chiles stuffed with meat (usually just cheese)--but he really liked the flavor. He said that these were as good as what he had in New Mexico. I used my own homemade salsa instead of the chopped tomatoes, (which has skinned roma tomatoes, onion, green chiles, cilantro and brown sugar,garlic, salt and pepper) I cooked 1 lb. of hamburger, so I had enough meat left over to use to make tacos another night. Thanks for a great recipe and for helping me to prepare something my husband really enjoyed.
This was good but my family says they wouldn't want it again. I thought it was good but alot of trouble. Not worth the time it took.
My husband's parents were born and raised in Mexico. Therefore he is used to having authentic mexican food and he really likes these. Thanks for a great recipe.
This was always a dish my husband and his brother requested and always a dish that I feared! Followed the directions EXACTLY and ended up with two very happy Mexican men!Would definitely do agaain.
muy tasty recipe. I omitted the beef, since I hate it, just stuffed them with cheese. I also used big fat jalapenos instead of poblanos, which are smaller but look a lot nicer and taste better when roasted. I am subtracting a star for the choice of cheese--mozzarella is a bit too bland. something stronger like sharp cheddar would hold up well.
I have made these before and they are absolutely wonderful......if you can't take the heat, you can use anaheim peppers instead. Because I haven't found a good recipe for ranchero sauce, we purchase it from our favorite Mexican restaurant and spoon over the top of the peppers. These freeze well also, so if you are taking the time to prepare them already, take a little extra time to prepare some for freezing.
This is a somewhat labor-intensive recipe, but well worth making. I substituted 1/2 cup tomato/chipotle salsa for one of the tomatoes. My husband's comments: "You can make this one again. The poblano peppers are just spicy enough, but not over powering...you can make this again." He usually doesn't repeat himself like that. These were very tasty!
Reminded me of summers at my abuelitas house. I used mexican queso fresco (Cacique Brand) because that's what I remember my granma using. Other than that I followed the recipe exactly. Finally, a trully authentic Mexican recipe just like my granmas!!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Chiles Rellenos (Stuffed Peppers)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 808
** Calories from Fat: 636
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