Chiles en Nogada (Stuffed Poblano Chile Peppers) Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Nov. 9, 2003
Outstanding for creativity, flavor and presentation. I do have a few suggestions. It took me about an hour to roast and clean a dozen large poblanos - which is not factored into the time requirement. I also left a few seeds to add some heat, substituted about one-half pork (for a total of about 2.5-3 lbs meat), and reduced the cream cheese to one 8 oz package (and still needed to thin a little with milk). Everyone loved this!
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Reviewed: Jun. 16, 2003
Very good - I really enjoyed this recipe. I did however make one substitution - I used canned chicken in place of fresh. Made it a lot easier and quicker to prepare.
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Reviewed: Sep. 23, 2002
This is the recipie I have always wanted to try since I ordered something similar at my favorite mexican restaurant. It is delicious and worth the effort.
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Reviewed: May 1, 2001
I loved the combinations of flavors but there must be an error in the creamy goat cheese sauce. This sauce was too thick and couldn't be poured. I would make it again but add milk to thin the mixture so that it could be poured over the chiles.
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