Reviewed: May 5, 2012

This was good but just to much grease.

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Reviewer:

REE28AM

Cooking Level: Expert

Living In: Tyler, Texas, USA

Reviewed: Feb. 16, 2012

I wanted to make that dish because we had it in Mexico and we liked it. It took only 45 minutes to make 5 peppers. Authentic version we tried had a thicker coating, I assume you can increase coating thickness by alternating flour and egg several times.

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Reviewer:

nofuture

Reviewed: Feb. 12, 2012

Good but NEVER EVER rinse the peppers after roasting. A big no-no. It washes away the smokey-char of the skin that adds depth to the roasted pepper. Just remove what you can and the rest of the small burned bits remaining add to the dish's authenticity. I also am a purist and omit the meat.

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Reviewer:

GEOFORCE6

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jan. 23, 2012

I chose this recipe because it was the only recipe on this site that offered a 4 1/2 star rating but the payoff was not worth all the work that went into the recipe. I made it with a bed of ranchero sauce as well. This was just too much work for not so much flavor.

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Reviewer:

SpellCaster

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Kearns, Utah, USA

Reviewed: Jan. 18, 2012

YUM. My husband just loved them.

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Reviewer:

Samantha

Cooking Level: Expert

Living In: Winkler, Manitoba, Canada

Reviewed: Jan. 2, 2012

Very yummy. I used canned tomatoes with chili peppers added to make less work. It added some heat also. I struggled getting the outside crust to stay on though. Not sure what the trick is? Next time I won't let the peppers get so overdone under the broiler.

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Reviewer:

jessandsam

Cooking Level: Intermediate

Reviewed: Dec. 28, 2011

When making 4 chiles ,use at least 6 eggs for the batter and add like a 1TBLS. Of flour to the batter.I dip the chile into the batter with both hands into the hot oil,just be careful not to burn your fingers,and if some areas need covering with the batter just spoon over the areas that need it.

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Reviewer:

Veronica

Reviewed: Nov. 15, 2011

delicious... but any tips on keeping the batter on the pepper while frying? nearly all my batter came off in the process. :/

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Reviewer:

hlthytxn2011

Reviewed: Oct. 20, 2011

This was the first time I made chiles rellenos, and they came out pretty good. I gave some to my parents and my aunt, since my husband and kids don't like them. They said it came out really good. I did have trouble with the batter sticking to the chiles, but it still came out good either way. I love them with cheese and ground beef, so I stuffed them with both. It was a lot of work, but they tasted real good!

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