Reviewed: Jul. 31, 2008

I can't stop making this recipe...I'm hooked!!! I've made it 6 times over the last 2 months :)

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Neta

	Cooking Level: Expert Home Town: Peoria, Illinois, USA Living In: Atlanta, Georgia, USA
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Reviewed: May 6, 2008

I liked the simpleness of this recipe. I thought it could have used a little more flavor in the meat mixture. Perhaps some cilantro or using chorizo instead of ground beef. This was the first time I fried my poblanos and the flour and egg batter worked very nicely.

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Atlanta Bob


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Reviewed: Apr. 30, 2008

These are so good and just like you would get at a restaurant. I've always wanted to make these so that I didn't have to go out to eat to have them. I did only use monterey jack cheese for the stuffing of the pepper and that was so easy.

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mommyof4

	Cooking Level: Intermediate
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Reviewed: Jan. 27, 2008

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!

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mthev


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Reviewed: Sep. 4, 2007

Very bland - no flavor at all. Would NOT make again.

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Michelle Kathleen


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Reviewed: Aug. 15, 2007

These were fabulous. I didn't blacken the skins, just got them to where they had separated from the pepper and then gently rubbed them off. I sliced them open only about half way, that way I wouldn't have as much pepper to suture up later with toothpicks and gently crammed the cheese mixture into the cavity of the pepper. Everyone gobbled them up and I was only able to salvage 2 for myself. I will definitely be making these again!

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OTTOS2

	Cooking Level: Expert
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Reviewed: Aug. 6, 2007

Nice flavor, but very labor intensive, and they tended to fall apart. I saved most, and they were pretty good. Also used veggie crumbles instead of meat.

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MRS. F.

	Cooking Level: Intermediate Home Town: East Chicago, Indiana, USA Living In: Pawtucket, Rhode Island, USA
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Reviewed: Feb. 13, 2007

Came out great! My husband and I didn't put any meat in it just cheese, since this is what we're used to. Next time we will definitely try w/meat. Also, instead of mozzarella, try cotija cheese.. it works very well.

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Nicole

	Cooking Level: Intermediate Home Town: Woodhaven, Michigan, USA Living In: Oceanside, California, USA
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Reviewed: Feb. 6, 2007

We messed up when blistering/roasting peppers so they got mushy and the final product didn't look too pretty. We also used hot italian sausage instead of hamburger which was really good. Will make it again!

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Karine


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Reviewed: Jan. 12, 2007

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.

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Tania

	Cooking Level: Intermediate Home Town: Locust Valley, New York, USA Living In: Warner Robins, Georgia, USA
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Reviewed: Oct. 21, 2006

We like these best without the beef but they were pretty good.

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Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Jul. 16, 2006

The peppers fell apart and the toothpicks weren't saving them. Not sure how long they were supposed to be broiled but I guess they were overdone. Also the fried part was too oily to eat.

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CrystalGayle

	Cooking Level: Expert Living In: Chicago, Illinois, USA
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Reviewed: May 31, 2006

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.

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GENEVAPD


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Reviewed: Mar. 13, 2006

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!!!!

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GABESGIRL

	Cooking Level: Expert Home Town: Los Angeles, California, USA Living In: Monrovia, California, USA
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Reviewed: Mar. 8, 2006

very labor intensive with having to blacken and peel the peppers. While I was peeling the peppers they fell apart so I could not seal them back up, and therefor could not finish the recipe as directed. (I would have had tooth picks all over to hold them together). So I stuffed them as directed with the meat mixture and cheese on top and baked them. I used the cheese the recipe called for on two of them and used goat cheese on the other two. Flavor was good but too much work for the return.

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