Reviewed: May 3, 2012

Would give it 5 stars if it wasn't for the huge amount it takes to make. The batter didn't really stick either. But the taste gets 5 stars!

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Reviewer:

jefe_yessica

Reviewed: Apr. 30, 2012

Definitely a keeper. It's a rich dish, however, and really must be served with Spanish rice. Suggest you make the sauce ahead of time; it's a lot to contend with at one time. The peppers, after being broiled and skinned, are quite fragile and need tender care and attention while stuffing and cooking. Did not need toothpicks to keep them together; doubt the toothpicks would have kept them together in any event. Just held the cheese-filled mushy peppers together with my hands as I dredged them in flour; placed them carefully on the tray and the flour kept them together. Being in the freezer 30 minutes keeps them from falling apart during the breading. I only used 4 eggs (4 whites and 1 egg yoke) as I was using extra large eggs. Still had enough batter left for 1-2 more peppers. Next time I'll just use 3 eggs for 4 peppers. Thanks so much for the recipe.

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Reviewer:

Clyo

Reviewed: Apr. 17, 2012

Can't believe I haven't reviewed this yet. It is one of my favorite Mexican dishes and this is an authentic restaurant style rellenos. Delicious!

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Reviewer:

JENNCC

Reviewed: Apr. 11, 2012

Yummy! This took me way longer than expected, as it was my first time making them.

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Reviewer:

amber_february

Reviewed: Apr. 4, 2012

awesome oppossom!

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Reviewer:

paintedlady110

Reviewed: Mar. 31, 2012

AWESOME!!! I followed the recipe exactly and it was perfect!

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Reviewer:

oldlikejoel

Reviewed: Mar. 26, 2012

This recipe is the best I've found for authentic chiles rellenos. Labor intensive, yes, and worth every second it takes to make them, and the sauce is better than many sauces I've tried over the years in various restaurants; a perfect balance of sweetness, tartness and warm, spicy notes. Very, very nice.

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Reviewer:

Rebecca

Cooking Level: Expert

Home Town: Centerville, Utah, USA

Living In: Bountiful, Utah, USA

Reviewed: Mar. 17, 2012

So Good...light fluffy batter for frying. New favorite for our house!

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Reviewer:

Mars

Cooking Level: Intermediate

Living In: Millsboro, Delaware, USA

Reviewed: Mar. 9, 2012

We have been making rellenos for years but have never dredged the chiles or put them in the freezer, that just put it over the top. For anyone looking for the real thing this is it.

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Reviewer:

topfuel

Cooking Level: Intermediate

Living In: San Jose, California, USA

Reviewed: Jan. 28, 2012

There is truly no way to describe how delicious this is! The only thing I did differently was I blackened the peppers on the flame of the gas stove. Everything else was followed. I love this recipe. You can add pepper jack cheese to give it a little kick. I have played around with different types of cheeses. I don't it gets better than this!

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