Reviewed: May 29, 2009

I'd definitely like to keep experimenting with this recipe. I read other variations that said broil the peppers for 5-10 minutes until the skin is black then remove it under running water instead of frying it twice. I decided to broil it (didn't see the point of frying it, stuffing it, then frying it again?)and place it in a tightly sealed bowl for 30 minutes to steam the skin off and this way worked really well for us. I used flour and egg for the batter to make it more substantial also. I think this frying method is perfect, but next time I will try harder to find the cheese recommended in this recipe. All I could find was queso fresco and it didn't melt well or taste very much like the restaurant versions of chile relleno that we are used too. Thanks for posting this recipe, DH and I order these every time we go out for mexican!

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Carrieh82

Cooking Level: Intermediate

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Reviewed: Apr. 20, 2009

very good!

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Stacey

Cooking Level: Intermediate

Home Town: Phenix City, Alabama, USA

Living In: Hinesville, Georgia, USA

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Reviewed: Aug. 24, 2008

these peppers were wonderful, it was my 1st time making anything like this & I found it wasn't that difficult and everyone loved them (I even added some seasoned browned beef to a few of the peppers when stuffing with the cheese).

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Stacey

Cooking Level: Expert

Home Town: Phenix City, Alabama, USA

Living In: Dothan, Alabama, USA

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Reviewed: Aug. 11, 2008

Just a little tip on charring peppers: Heat up the old deep fryer and deep fry peppers a few at a time, drain on paper towels, let cool and skin. Oh so easy! and so much faster than the other ways. The oil does NOT soak into the peppers. Learned this from a pro cook in South Texas!

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TRKNMOM

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Reviewed: Jan. 3, 2008

Great recipe. The hardest part is blackening the peppers and getting off the skin. After that, it was easy and delicious. I always order these when we go to Mexican restaurants, but now I can make them at home. And, I like the thin crust this makes. Thanks for the delicious recipe.

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JILLGRANIER

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Reviewed: Oct. 29, 2007

MUY SABROSO! That means it's great! I tried the variations listed and a few of my own. Such a tasty treat.

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Pundragon

Cooking Level: Expert

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Reviewed: Oct. 12, 2007

My grocery store doesn't carry pablanos so I tried the recipe with jalapenos. Following the advice of another cook, I blackened the peppers in the broiler which worked well. They were still a bit time-consuming. Per the alternative cooking methods I dipped them in egg white first and used mont jack cheese. My husband loved them but these will have to be just a once in a while venture.

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mommymeggy

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2007

My husband and family are from Mexico and his mom just got here not long ago and taught me a recipe close to this. The differences are she likes to use Cotija cheese. Preferably freshly packaged at a mexican store and the she will coat the stuffed poblano with a thick coat of wisked egg whites before flouring. Then after browning them she adds them to a thickened tomatoe soup like base consisting of tomatoes, cumin, onion, garlic, and salt and simmer for a few minutes. Yes, its a mess but well worth it.

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avalencia

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Reviewed: May 1, 2006

This tasted great but what a mess. I learned afterward that you can just broil the pepers in the oven in order to blacken them. Much less messy and probably better for you.

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Milktoast

Cooking Level: Beginning

Home Town: Lynbrook, New York, USA

Living In: San Francisco, California, USA

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Reviewed: Dec. 24, 2005

The most wonderful, flavorful dish!! I made these for the first time a couple of weeks ago as a side dish and my family loved them! They are amazing! Extremely easy to follow recipe. Thank you!

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INSPARATION

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Reviewed: Jul. 22, 2005

I wasn't very impressed with this recipe. I followed the insructions to the letter, but I suppose it's possible that I did something wrong. I had trouble blackening the peppers equally on all sides and removing the skins. Then, when I heated the oil and fried the peppers, my house filled with smoke! My poor dogs fled the kitchen (which is a first!), fearing for their lives. The flavor was nice— surprisingly mild, but it just wasn't what I was hoping for.

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PRESLEY01

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Reviewed: Mar. 28, 2005

I really liked this but I like more of a batter. But these were so good that we thought about chopping them up and making nachos!

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COLEY2

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Reviewed: Feb. 15, 2005

Both ways of preparing are delicious. When peppers are on sale I buy a large quantity. I wash them, dry slightly, and oil them on the outside. Place them in a cookie sheet and broil them on high. Do not walk away, open door, check and turn as needed to brown all sides. When skins are almost black remove from oven, place in plastic bag to loosen the skin, then peel the peppers. Now you can freeze them, single layer on a cookie sheet, after that place in freezer bag. Then when you feel like having one they are ready. They will keep for months in the freezer.

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DONAMARU

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Reviewed: Sep. 12, 2004

Made Pork Carnitas last night and fixed this for the side everyone loved them. It was a little spicy for some but it was GREAT.

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HOUWOLVERINE

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Reviewed: Aug. 23, 2004

This is a great recipe! Very authentic, I lived in Mexico for 8 years and this is right on the money! Here's another tip for those of you who do not like battered things. Follow the same instruction here (toasting and removing the skin( but instead of coating the chiles, cut them into strips and fry them with strips of onion. Once they are cooked, add the cheese and some cream. This makes a nice gooey mess that you can eat in tacos.

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