Chile Rellenos Recipe Reviews - Allrecipes.com (Pg. 10)
Reviewed: Jan. 3, 2003
I absolutely love mexican food (hubby is not a big fan, but he is out), & I order chile rellenos every time we go out to my favorite cantina (hubby gets "shrimp cocktail"....yep thats right an appetizer). I took a pass on the chedder cheese, (subbing manchego) and regret cutting the top off of the pepper (I used pablano) because by doing that, it made it somewhat of a "grease scoop", I would suggest slitting it on the side, carefully removing the seeds & then stuffing them. I just didn't like this fried. I liked the batter, it was very tasty, but I'll either micro steam them or just leave it to my buddies at the resturant to treat me right. Thank Panchita ;)
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Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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Reviewed: Jul. 29, 2002
Big mess, very greasy, not that great.
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Reviewed: Mar. 23, 2001
You should be aware to cut the peppers, with a slit along the side. They were very good !!
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Reviewed: Mar. 22, 2001
Excellent my woman loves it! Thank you.
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Reviewed: Mar. 4, 2001
This is wonderful! We love Chili Rellenos and this recipe was very close to authentic. I subed mexican cheese (found at most grocery stores in the cheese section) and served with a homemade sauce given to me by a friend (it is his mothers enchilada sauce recipe). Truely delicious!
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Reviewed: Sep. 30, 2000
A truly rich and delicious side dish or main dish with a Mexican flair. Fresh roasted chile is best, but canned green chile works too.
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