Made this last night. Used 4 poblanos, and it was extremely spicy! If gringa means what I think it means, then this is too spicy for one! I forgot to add the shredded cheese, and I'm actually glad I did, because it would have been a waste. The recipe has potential, so I'll need to sit down and think about where it needs to be tweaked.

I've never had the real thing, but these tasted good. It wasn't excellent, just good. The sauce had a little bit of heat, but not much flavor. If you make this, make sure to use the softest meat you can find, otherwise it'll be too chewy. I did add some chopped tomatoes to the onion-cilantro-lime topping, and I did add some sour cream to my tacos.. They tasted better this way, but I will keep looking for a better recipe.. Also, I removed the top of the chili and de-seaded it after toasting it, and before putting it in the blender, however the recipe does not mention if that is what you are supposed to do.

I am so disappointed in this recipe. I did make one slight mistake of adding all the mozzarella with the sauce instead of dividing it, but I don't think the flavor would have been much better anyway. I knew this was going to taste bad as soon as all that basil and oregano were in my pot.... Just too much herbs, but without them, it would be flavorless. I was extremely excited to make this and I followed it as written, but it didn't come out well. And believe the other reviews when they say it was too much spinach! I hate to give this one star, but it really was not good.

I finally found the mexican style stewed tomatoes at kroger. Regarding the cheeses, I used 1/2c shredded mozzarella, and 1c kraft crumbled monterey jack, colby and cheddar mixture,because it's all I had. The crumbs had no problems melting at all. Being middle eastern, I have experience stuffing grape leaves and other veggies, however the slitting of the charred poblanos and then stuffing and sealing was a little more difficult for me than what I'm used to. Next time,I will try coring the top off (with the seeds) and removing the veins before charring the peppers on the bbq grill. It should be easier because the peppers are still hard, but I will put the tops back on when I char them. And then when they're blackened, I'll just remove the skins, stuff the peppers with the cheeses (from the top), put the top back on, and proceed with the rest of the cooking instructions. The top shouldn't fall off, but you can use a toothpick to secure it. To my amazement, this was very delicious, and my husband loved the sauce! I found out that the batter isn't the kind where you just dip your veggie and voila, as I really had to try to make it stick using a spoon. Also, make sure to pick the peppers that have no dips or dents (it'll be easier to devein and stuff). I might try 4 egg whites instead of 5 next time, and by the way, I scrambled the leftover egg yolks, cooked them, and served them in the same plate as the chile rellenos and they were delish! Thanks for a great recipe!

At first, it tasted good, but nothing wow... Then after I had the second piece, and especially over the next few days, it started to taste sooooo delicious! I will definitely be making this recipe over and over and over! I didn't make the sauce, and the cake didn't need it either, but I might try it some day.... Also, i did the cake recipe without changing a thing... Thanks Rae for this wonderful and easy cake!

This was soooo delicious! I did a few changes just because I was afraid of putting too much of certain ingredients. I used 2 cans tuna, 10 Tbsp mayo, 1/8tsp salt, 1/8tsp pepper, chopped finely some celery, and I kept the rest of the ingredients as listed (so i didn't double the rest of the ingredients)! It was perfect! Those 2 cans should fill about 6 hamburger buns.

My husband and I loved this chicken! I only did 1/3 of the amounts mentioned (so I also only used 2 thighs and 2 legs), but I did have to double the sauce.

It tasted really good. I halved everything because I was only cooking for 2, but I put in 1 1/4 tsp curry. I just couldn't imagine it tasting "good" without that much curry. I didn't have any almonds but I know i like raisins in my rice, so i doubled the raisins too. This recipe is a keeper.

I made this yesterday and it was absolutely DELICIOUS!! I was so not expecting to love this the way my husband and I did!! Woww, thanks for this wonderful drink!

This recipe was awesome! My husband and I really loved it! I might add some more black pepper though next time i make it. Oh and the sauce, i we both really weren't crazy about it.

This recipe was really tasty, but also very spicy. My husband loved it though! When i made the sauce, i put a little less cayenne than stated, and it was still very spicy. I would probably make this again though.

Very yummy! I was affraid it would taste too "carroty", but to my surprise, it tasted just right. It was very easy to make, and I just called my mother to share this recipe with her too! I did sprinkle some cinnamon on top though before baking it in the oven. Once the hour was up, i added the confectioner's sugar and I let it cool down a little, and we put some cool whip on top...mmmmm!!