The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
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Reviewed: Nov. 16, 2009
This is an authentic recipe, something that would really top it off is a nice tomato sauce over the top. I use about 4 roma tomatoes, 1/2 white onion diced, 2 garlic cloves chopped finely, 1-1/2 chicken bouillon cube, and about 2 cups of water. Put everything in pan and bring to boil, then once tomatoes are tender, put it in the blender and blend until smooth. Pour over the chile rellenos, and enjoy!
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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 10, 2009
My family and I really enjoyed these. It was my first time making them, and they turned out fantastic. I also made spanish rice with mix veggies as a side.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
Reviewed: Nov. 7, 2009
Much spicier than you'd think. I am married to a chef, and he said bell peppers would have taken it down to less spicy if you prefer. But pretty simple and very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Oct. 25, 2009
Baked instead of fried, and still good! Used grilled chicken instead of beef. Added some chili powder, cumin and crushed red pepper to onions. (We like it hot!) Then rolled in eggs and breadcrumbs, and baked at 400 for 12 minutes. Took out, poured red enchilada sauce and added some cheese to the top, baked for a few more minutes just to melt the cheese!!! My husband and I LOVED this recipe! Will make again when we harvest these poblanos again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Sep. 11, 2009
Absolutely Yumalicious! Worth the time and the mess. I substituted the cheese with some colby after reading a few reviews. I also replaced the tomatoes with some Herdez hot salsa to give it extra zing.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 19, 2009
I made this recipe for dinner last night. It wasn't bad, but there are a few things I changed/would change. First, I mixed the ground beef with a store bought soffrito sauce which gave it a good flavor. I also used a monterey jack and cheddar cheese mix. I followed the recipe for the batter, but I did not like the way it came out. I think the next time I make this I will use a cornbread batter (like the kind corn dogs are made with).
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 15, 2009
My husband fixed these and they were delicious but he said they were such a pain to make that he will never make them again! We liked them stuffed with the ground beef and he used monterey jack cheese instead of the mozzarella.
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Cooking Level: Expert

Home Town: Greenville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Aug. 4, 2009
The tips were great on peeling the peppers. this is alot easier then what i had been doing. The only thing i changed was the filling i made carne con papas and added queso. my family loved it will be making this again. Thank's
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Photo by PastelDeleon

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA
Living In: Haltom City, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 24, 2009
This pic does not do these peppers justice. I used 4 poblano peppers and 4 green chiles, (chiles were a little small to stuff very well). Didn't change anything for the batter recipe and my friends and family raved about them. I was lazy, did not wash my peppers after I cut out the seeds, but they were still wonderful. Last time I made them, I placed the leftovers in the freezer, froze them individually, and my husband and I had them one night for supper. Just threw each of them in a tortilla, added pico and cheese, mmmmmmmm. Thanks for the recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 22, 2009
We made this last night. We used Provel rope cheese and some Habanero cheese melted on top. Getting the chile to stay closed when frying was tricky. We added sour cream on top at the end and lots of hot sauce. THIS DISH WAS AMAZING!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jul. 20, 2009
Great dish! The only alteration we made was to spoon (tomatillo) salsa verde on top before serving. This is how it is served at our favorite Mexican restaurant and it tastes delicious! We will make this again and again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 28, 2009
I liked these and my daughter loved them but I don't think I'm very good at making them. They were too greasy for me, probably didn't heat the oil hot enough, which made them difficult enjoy. I think next time I'll make them in a casserole so not only will they be easier for me to make but also not so greasy.
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Cooking Level: Beginning

Living In: Lubbock, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 28, 2009
This recipe is a keeper!! I always order these when I go to a Mexican restaurant because it is rather labor-intensive to make them, but I decided to give it a try when my son wanted them enough to help. Rather than beef, we used canned chicken and Sharp Cheddar cheese rather than mozzarella. They turned out terrific! I'll definitely be making them again!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.23 star rating.
Reviewed: Jun. 20, 2009
These peppers were tasty, but they tasted like regular stuffed peppers. They weren't really my idea of chiles rellenos, which is why I only gave it 3 stars.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.23 star rating.
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Reviewed: May 13, 2009
This was really good! I followed the recipe exactly but only for one pepper. I hadn't had this before but I thought they looked really good at the restaurant so I decided to try it at home! I really like regular stuffed peppers anyways. It didn't take me as long as the recipe says but probably because I made only one. I will definitely make this again! If anyone knows, are they typically fried? Because the ones I've seen weren't...? Thanks :)
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Cooking Level: Intermediate

Home Town: Cadillac, Michigan, USA
Living In: Long Beach, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Apr. 3, 2009
OMG !!! This recipe is wonderful! I did substitute ground sausage for the beef and pepper jack for the cheese. This are Fantabulous!!..you've got to try this recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 15, 2009
I always order this when we go Mexican. Now I can fix it at home and get the same great taste or maybe even better. Thanks so much I have been looking for this great recipe;)
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Cooking Level: Expert

Home Town: Clarksville, Tennessee, USA
Living In: Pensacola, Florida, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.23 star rating.
Reviewed: Feb. 2, 2009
this was so bland it was barely edible. DO NOT use mozzarella for this! and find a good red sauce for the topping. if you follow this recipe exactly as i did you will be disappointed.
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Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA
Living In: Cabot, Arkansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 23, 2009
I love this recipe, I relpaced the mozarella cheese with cacique quesso ranchero.. I also tried it with a ground beef mixture..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.23 star rating.
Reviewed: Jan. 16, 2009
Very accurate and helpful recipe!
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Cooking Level: Intermediate

Home Town: San Gabriel, California, USA
Living In: Palo Alto, California, USA

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