Chiles Rellenos de San Joaquin Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 28, 2012
I had to make amends when I realized I didn't have the cojita cheese I thought I did. So I used the shredded 4-cheese Mexican mix you can get in any market. This solved the issue of dealing with the wrapping of cheese (although did take away from the authenticity). I also added salt to the sauce. I liked this! I only made 1 serving - to test it out - but I think I would make it for others the same way.
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Cooking Level: Beginning

Home Town: Berwyn, Pennsylvania, USA
Living In: Danville, California, USA

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Reviewed: Jul. 12, 2009
I took the liberty of making a few small adjustments to this recipe. Before I began preparing the chiles, I browned about 0.7 lbs of ground beef. Before I added the cheese (I used oaxaca instead of cotija, and it worked beautifully), I added a little of the beef to each chile. I roughly chopped the onion instead of slicing it (just a preference), and it tasted nearly identical to the chiles I get in my favorite Mexican restaurant! (Oh, just a warning...if you're not used to working with chiles, you may want to wear disposable gloves. On the scale of hotness, poblanos aren't that bad, but can still cause some discomfort if you get a hot one and have sensitive skin and/or eyes.) This recipe is a winner, and I'm sure I'll make it again (perhaps adding a little cilantro to the tomato/onion/sour cream/cumin mixture). Yumm-oh!
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Cooking Level: Intermediate

Photo by cheesemite
Reviewed: Apr. 21, 2009
Te saltiness of the cotija played really well with the cumin-onion-tomato topping (it's more like a topping than a sauce, but it's just enough). I had a little trouble wrapping the chiles around the cheese, so I used some toothpicks to close them up, and put them in the baking dish cheese-side-up, like boats. I'll definitely make these again.
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Cooking Level: Intermediate

Home Town: Coldwater, Michigan, USA
Reviewed: Apr. 20, 2009
Simple and delicious. I'm making these for Cinco!
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Cooking Level: Intermediate

Living In: Seattle, Washington, USA
Reviewed: Feb. 25, 2008
This was an unusual, unattractive dish. Even doubling the tomatoes failed to turn the onions and tomatoes into a "sauce." This is also a LOT of poblanos to serve 4 people. Because I am eager to find good relleno-like recipes that don't include breading the chilies, I may try this again, with significant modifications, including choppping the onions, tripling the tomatoes or adding tomato sauce, adding more spices to the "sauce" and a cheese that will melt at 350 after 30 minutes. It also got really soggy in the pan- not sure how to prevent that. I really, really wanted to like this.
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