This is a great traditional Mexican dish. It takes a little bit of time, but it is worth every minute! Provecho! Serve with a side of Spanish Rice.
This is a great chile rellenos recipe. My husband lived a lot of years in New Mexico where there is an abundance of really good Mexican food. He said that he never had the chiles stuffed with meat (usually just cheese)--but he really liked the flavor. He said that these were as good as what he had in New Mexico. I used my own homemade salsa instead of the chopped tomatoes, (which has skinned roma tomatoes, onion, green chiles, cilantro and brown sugar,garlic, salt and pepper) I cooked 1 lb. of hamburger, so I had enough meat left over to use to make tacos another night. Thanks for a great recipe and for helping me to prepare something my husband really enjoyed.
Read MoreThis was good but my family says they wouldn't want it again. I thought it was good but alot of trouble. Not worth the time it took.
Read MoreThis is a great chile rellenos recipe. My husband lived a lot of years in New Mexico where there is an abundance of really good Mexican food. He said that he never had the chiles stuffed with meat (usually just cheese)--but he really liked the flavor. He said that these were as good as what he had in New Mexico. I used my own homemade salsa instead of the chopped tomatoes, (which has skinned roma tomatoes, onion, green chiles, cilantro and brown sugar,garlic, salt and pepper) I cooked 1 lb. of hamburger, so I had enough meat left over to use to make tacos another night. Thanks for a great recipe and for helping me to prepare something my husband really enjoyed.
My husband's parents were born and raised in Mexico. Therefore he is used to having authentic mexican food and he really likes these. Thanks for a great recipe.
This was always a dish my husband and his brother requested and always a dish that I feared! Followed the directions EXACTLY and ended up with two very happy Mexican men!Would definitely do agaain.
muy tasty recipe. I omitted the beef, since I hate it, just stuffed them with cheese. I also used big fat jalapenos instead of poblanos, which are smaller but look a lot nicer and taste better when roasted. I am subtracting a star for the choice of cheese--mozzarella is a bit too bland. something stronger like sharp cheddar would hold up well.
I have made these before and they are absolutely wonderful......if you can't take the heat, you can use anaheim peppers instead. Because I haven't found a good recipe for ranchero sauce, we purchase it from our favorite Mexican restaurant and spoon over the top of the peppers. These freeze well also, so if you are taking the time to prepare them already, take a little extra time to prepare some for freezing.
This is a somewhat labor-intensive recipe, but well worth making. I substituted 1/2 cup tomato/chipotle salsa for one of the tomatoes. My husband's comments: "You can make this one again. The poblano peppers are just spicy enough, but not over powering...you can make this again." He usually doesn't repeat himself like that. These were very tasty!
Reminded me of summers at my abuelitas house. I used mexican queso fresco (Cacique Brand) because that's what I remember my granma using. Other than that I followed the recipe exactly. Finally, a trully authentic Mexican recipe just like my granmas!!!!
tried it (with a crab stuffing), it was the best chiles rellenos, better then the bests mexican restraunts
Baked instead of fried, and still good! Used grilled chicken instead of beef. Added some chili powder, cumin and crushed red pepper to onions. (We like it hot!) Then rolled in eggs and breadcrumbs, and baked at 400 for 12 minutes. Took out, poured red enchilada sauce and added some cheese to the top, baked for a few more minutes just to melt the cheese!!! My husband and I LOVED this recipe! Will make again when we harvest these poblanos again!
These are so good and just like you would get at a restaurant. I've always wanted to make these so that I didn't have to go out to eat to have them. I did only use monterey jack cheese for the stuffing of the pepper and that was so easy.
This is an authentic recipe, something that would really top it off is a nice tomato sauce over the top. I use about 4 roma tomatoes, 1/2 white onion diced, 2 garlic cloves chopped finely, 1-1/2 chicken bouillon cube, and about 2 cups of water. Put everything in pan and bring to boil, then once tomatoes are tender, put it in the blender and blend until smooth. Pour over the chile rellenos, and enjoy!
This is fantastic! Will definitely make again! The only thing I did differently is I added 4 cheese mex blend you buy in the bag instead of mozzarella. Also after I fried them, i poured about 1/2 cup of enchiladas sauce, sprinkled a little cheese on top, covered, and baked about 10 min at 275.
I made this recipe but instead of frying I layered the ingredients in a rectangular pyrex peppers, cheese, meat and tomato sauce , black beans and corn onions and cilantro, more cheese and then the egg mixture on top and baked in oven at 350 for 25 minuted instead. Came out great and less greasy than original fried recipe. served with rice.
This recipe is EXACTLY how my Mom made them for us growing up and at her restaurant. You can also stuff with different mexican cheeses. You won't be disappointed.
I followed this recipe mostly but didn't want beef in it, just cheese. We used a Mexican cheese blend. Followed the directions the rest of the way and then made a sauce of 1 - 15 oz. can of tomato sauce with 1 can of Original Rotel tomatoes. Very spicy and tasted really good.
I ended up roasting 3 peppers and not roasting 3 other peppers and put them to the taste test. My family agreed we liked the taste and texture of the peppers that were Not roasted. I like my chile rellenos with cheese only and I knew I wouldn't like mozzarella, so I used montery jack. Good, but I'll continue to search for a better mexican cheese. (but maybe with the meat mixture it works better) I loved the coating - make sure you whip the whites almost stiff. The first few with the stiff egg whites came out much better than the peppers coated with only the frothy egg in the bottom of the bowl. UPDATE: At a restaurant I prefer cheese only, but for this recipe I prefer the ground beef and cheese.
This is a great recipe. I had never made chile rellenos before and this explained exactly what I needed to do. They were delicious. :)
This was good but my family says they wouldn't want it again. I thought it was good but alot of trouble. Not worth the time it took.
When making 4 chiles ,use at least 6 eggs for the batter and add like a 1TBLS. Of flour to the batter.I dip the chile into the batter with both hands into the hot oil,just be careful not to burn your fingers,and if some areas need covering with the batter just spoon over the areas that need it.
This was an awesome dish. My husband says it may very well be the best he's ever had and is better than one of his favoritie restaurants. Thank you so much for sharing this recipe!
This is a great and authentic recipe. We were very delighted. I used homemade tomato sauce, but the peppers were good without sauce too.
Great recipe, made it w/ mexican blend cheese since that was what was in the house. My husband said this is a keeper!
i was suprised these turned out good! i was apprehensive about them falling apart in the pan since the peeling was messy, but they actually held up well. next time i will probably use a sauce to pour over like some people suggested, and perhaps try mixing cheeses.
Very delicious with a few adjustments to personal taste. I did have a difficult time keeping the peppers together - they kept ripping further as they were stuffed and dipped. I may have over-steamed them. I added Garden Fresh Jack's Special Medium salsa in place of the tomatoes and some cumin as well as hot red pepper to the beef for more spice.
yummy!!! i have been looking for a good recipe to match my mother-in-law's chile rellenos and this lived up to her cooking!!!!
Excellent recipe, I have a very happy hubby! I just filled mine with rolled mozzarella cheese and added 1 tsp of flour to the beaten egg whites along with the yolks to help stiffen the batter. they fried up so beautiful! Thanks so much for sharing this recipe!
Very tasty! I used blue cornmeal instead of flour for rolling the stuffed peppers in. Beating the egg whites really does make a huge difference in the texture of the batter- it sticks easily onto the peppers, and fries up very crispy. I will definitely make these again!
This recipe was ok. when you roast the peppers, make sure you roast every inch, and expect it to take a long time. (I learned that the hard way.) Also, you definitely need some type of sauce to go with it, or else it is way too dry. the meat mixure is good, but a little heavy. Next time, I would definitely half the meat mixture and add more cheese. Overall it is a good recipe.
OMG !!! This recipe is wonderful! I did substitute ground sausage for the beef and pepper jack for the cheese. This are Fantabulous!!..you've got to try this recipe!!!
I'm from Tx, and recently moved to Minnesota where good Mexican food is extremely hard to come by, much less good chiles rellenos. This recipe is fantastic. The only thing I do differently is that I use ground pork rather than beef 'cause I'm saucy like that. Additionally, try adding raisins and/or almonds to the meat as well.
I made these 2 days ago without the meat & they came out great! They taste just like my aunt makes them. Im Mexican & ive tried chiles rellenos before & to be able to make them is just a great feeling! I didnt put the chiles in a plastic bag, i just peel them like that (thats how my mom makes them), and i made some refried beans 2 go along with it. Im glad i found this recipe! Thanks a lot =)
My husband and I loved this recipe and so did my 12 and 14 year old kids! So tasty and I am definitely going to make this again! Thank you so much for posting! I will definitely try variations in the future but we know we will keep coming back to this recipe as it was incredible!
Made Chile Rellenos for the first time last night. DELICIOUS! Family loved it. Will do more often now. Used ground turkey meat instead of beef to cut down on fat. Used 75% monteray jack cheese and 25% colby cheese in place of mozerrella. Also used Canola oil - better heart healthy oil. :-)
No one in my family really liked this. To be fair, I believe I really didn't roast the peppers long enough and that may be the only reason none of us liked them. The filling was fine.
Made these for dinner and they turned out great. They are more filling then regular cheese filled chiles. We don't eat our chile rellanos with rice as a side we usually have them with corn tortillas as I serve them with a broth of sauted onion, garlic, tomato and cilantro with chicken broth. However, I did add potato and carrots with the meat mixture making it a picadillo. Yummy!
awesome, and very tasty. The only thing I changed is I used a pancake batter made thing redhot and water and used a few different peppers. Even my kids loved it.... I will make this again and again
Very, very good......was quite a bit of preparation, but worth every minute. Will definitely try it again and again. Hopefully it will freeze well and I will make a bigger batch next time. I went to our local Mexican Restaurant and bought their Ranchero Sauce to put over the top of peppers........great!! Would recommend this recipe to anyone.
The tips were great on peeling the peppers. this is alot easier then what i had been doing. The only thing i changed was the filling i made carne con papas and added queso. my family loved it will be making this again. Thank's
I saw this recipe being made by mexican chefs in mexico on PBS. What I saw them do differently is they dipped chille in egg white fluff...no yolk, then lightly dusted with flour and deep fryed the chille. If you have a deep fryer...that's the way to go. My chille's were a disaster b/cos I had to flip them over in the fryer and I lost alot of the crust. Other than that a fantastic recipe!!
Good but NEVER EVER rinse the peppers after roasting. A big no-no. It washes away the smokey-char of the skin that adds depth to the roasted pepper. Just remove what you can and the rest of the small burned bits remaining add to the dish's authenticity. I also am a purist and omit the meat.
Impressive...I have always wondered how to cook good rellenos...now I know. Good authentic recipe.
this was so bland it was barely edible. DO NOT use mozzarella for this! and find a good red sauce for the topping. if you follow this recipe exactly as i did you will be disappointed.
peppers did not cook fully by frying them (20 min). some peppers very hot, too much filling, but otherwise very tasty
To speed up the process you could also use the chiles that come already prepared in the can. They won't taste as fresh but you still get the same result.
LOVED this recipe, and so did my sisters and they're very picky eaters!! I learned not to let the egg mixture sit for too long becauuse it will go flat, and also cut the chiles carefully because it will get messy with all the toothpicks!
delicious... but any tips on keeping the batter on the pepper while frying? nearly all my batter came off in the process. :/
I can't stop making this recipe...I'm hooked!!! I've made it 6 times over the last 2 months :)
I wanted to make that dish because we had it in Mexico and we liked it. It took only 45 minutes to make 5 peppers. Authentic version we tried had a thicker coating, I assume you can increase coating thickness by alternating flour and egg several times.
These were fabulous. I didn't blacken the skins, just got them to where they had separated from the pepper and then gently rubbed them off. I sliced them open only about half way, that way I wouldn't have as much pepper to suture up later with toothpicks and gently crammed the cheese mixture into the cavity of the pepper. Everyone gobbled them up and I was only able to salvage 2 for myself. I will definitely be making these again!
This was a very tasty dish! My husband even liked it and he''s not a big pepper kinda guy. However, it was very labor intensive.
These do take some time to make, but are totally worth it. Mine took a little under 2 hours. (I wasn't rushing, but wasn't totally taking my time either). I used a cheddar and jack cheese blend instead of mozzarella because that is what I had on hand. I will definitely make these again. My husband and father were very impressed and gobbled them up.
Very yummy. I used canned tomatoes with chili peppers added to make less work. It added some heat also. I struggled getting the outside crust to stay on though. Not sure what the trick is? Next time I won't let the peppers get so overdone under the broiler.
I chose this recipe because it was the only recipe on this site that offered a 4 1/2 star rating but the payoff was not worth all the work that went into the recipe. I made it with a bed of ranchero sauce as well. This was just too much work for not so much flavor.
Omit the ground beef and do not roast the peppers! Much easier and they turn out great! YUM
I've been wanting to try cooking my own!! I prefer only cheese in my Rellenos. Using a restaurant sauce over the home made Chiles Rellenos sounds like a good idea. I'd really like to learn to make that, also.
Peppers were so hot I was choking preparing them! You must love hot stuff to like this. We thought it was great and our bellys were on fire afterwards. Probably won't make again, it was torture to prepare peppers for me.
very labor intensive with having to blacken and peel the peppers. While I was peeling the peppers they fell apart so I could not seal them back up, and therefor could not finish the recipe as directed. (I would have had tooth picks all over to hold them together). So I stuffed them as directed with the meat mixture and cheese on top and baked them. I used the cheese the recipe called for on two of them and used goat cheese on the other two. Flavor was good but too much work for the return.
The peppers fell apart and the toothpicks weren't saving them. Not sure how long they were supposed to be broiled but I guess they were overdone. Also the fried part was too oily to eat.
I liked the simpleness of this recipe. I thought it could have used a little more flavor in the meat mixture. Perhaps some cilantro or using chorizo instead of ground beef. This was the first time I fried my poblanos and the flour and egg batter worked very nicely.
I really liked using the flour instead of a batter. Combining the filling of half meat and half cheese worked perfectly for my version using chorizo sausage.
Came out great! My husband and I didn't put any meat in it just cheese, since this is what we're used to. Next time we will definitely try w/meat. Also, instead of mozzarella, try cotija cheese.. it works very well.
This was really good! I followed the recipe exactly but only for one pepper. I hadn't had this before but I thought they looked really good at the restaurant so I decided to try it at home! I really like regular stuffed peppers anyways. It didn't take me as long as the recipe says but probably because I made only one. I will definitely make this again! If anyone knows, are they typically fried? Because the ones I've seen weren't...? Thanks :)
This was the first time I made chiles rellenos, and they came out pretty good. I gave some to my parents and my aunt, since my husband and kids don't like them. They said it came out really good. I did have trouble with the batter sticking to the chiles, but it still came out good either way. I love them with cheese and ground beef, so I stuffed them with both. It was a lot of work, but they tasted real good!
Perfect!! VerI make them with cheese but I love this recipe, its a nice change. Its right on the mark as far as authenticy goes. Thanks for the recipe!!
I liked these and my daughter loved them but I don't think I'm very good at making them. They were too greasy for me, probably didn't heat the oil hot enough, which made them difficult enjoy. I think next time I'll make them in a casserole so not only will they be easier for me to make but also not so greasy.
I'm not a fan of fried food, so I think this is a good alternative. Roast peppers and make mix as described. If you like spicy like me? Add a chopped jalepeno and 1/4 cup pine nuts. Stuff peppers, and add 2 tablespoons of your face tomato sauce. Top with the Mozz cheese. Bake for 1/2 hour. I believe this is a good healthy way to go, and tastes better.
Delicious! Husband loved it too (and he can be picky)...he likes spicy so I substituted pepper jack cheese for the mozerrella and I like mild so I used cheddar in mine (thought mozzerella might be too bland)...I also substituted jarred salsa for the garlic, onion and tomatoes per another reviewer's suggestion...turned out great. Was thinking that to make this dish less time consuming, you could prep the the meat mixture ahead of time. And be careful not to over cook the peppers...I grilled mine too long and when trying to skin them they split in several places making it hard to stuff.
This was really easy to cook and in the end it had a great taste. This has become the family favorite.
This a lot of preparation, but it is worth it, what I like to do is prepare the picadillo one day ahead if I can, to the picadillo I like to add carrots thinly choped and bell pepper as well. Some chiles come out hot, since my husband does not eat too hot, I prepare some water and salt (about 1 1/2 cup of water and 1tbsp of salt)and dip the clean chiles for at least 15 minutes, you can rinse them and dry them after that.
My husband LOVES chile rellenos so I was excited to find this recipe! The restuarants around here do NOT batter and fry them so I didn't do that either. YUMMY! He was so excited and told me I had to make them at least once a month. :) One other change I made is that I used Land O'Lakes white american cheese instead of mozzerella...I've been told that's what our favorite Mexican restuarants use, and from the taste, I think they're right!!!
Much spicier than you'd think. I am married to a chef, and he said bell peppers would have taken it down to less spicy if you prefer. But pretty simple and very good.
I used Queso Blanco instead of mozzarella, as recommended by another reviewer, these were absolutely FABULOUS!!! The MAN friend had 2, and normally I can't get him to hardly finish his plate for ANYTHING! I had some left over taco meat so I got to skip a step, and one egg was plenty for 3 Poblano peppers, had some bacon drippings, so I skipped the more heavy and excessive corn oil. Topped with heated picante sauce and served with home made spanish brown rice! We WILL be having again!!
yummy! well worth the effort. If this isn't better than those boring cheese only kind!! My hubby who's all into "authentic only" thought they were fabulous. A great way to use my many poblanos from the garden.
My husband fixed these and they were delicious but he said they were such a pain to make that he will never make them again! We liked them stuffed with the ground beef and he used monterey jack cheese instead of the mozzarella.
authentic enough recipe, thanks Adriana. I did not put any meat in it, just straight cheese. Very good.
Great dish! The only alteration we made was to spoon (tomatillo) salsa verde on top before serving. This is how it is served at our favorite Mexican restaurant and it tastes delicious! We will make this again and again!
ABSOLUTELY DELICIOUS! Must try but be warned that they are messy and time consuming. Read the directions and make a mental note of how you will prep all of the other sides you will be making with this main dish. The chilies alone take a lot of time. Aside from how disgusting mine looked because I over grilled the chiles and over stuffed them... they were like a little bit of heaven. Even after all of them mess and time it was totally worth it!!!
I always order this when we go Mexican. Now I can fix it at home and get the same great taste or maybe even better. Thanks so much I have been looking for this great recipe;)
This is one of the best things I've ever made my boyfriend told me. I used grilled chicken though, it still turned out great. I used the leftover stuffing to put inside quesadillas the next day. Yummy! Thanks for the great recipe!
I opted for a healthier version and skipped the batter & frying, and used the cheese only as a light topping. I baked at 350F for 35 minutes. It was flavorful and mildly spicy, good portion size, great addition for a balanced meal.
These peppers were tasty, but they tasted like regular stuffed peppers. They weren't really my idea of chiles rellenos, which is why I only gave it 3 stars.
Lots of work. This will be a dish for special occasions. I added cooked bacon with the cheese to the inside of the pepper. Can't go wrong with bacon.
This recipe just did not have enough flavor. It was ok, but I think tatse did not justify the preparation effort.
I love this recipe, I relpaced the mozarella cheese with cacique quesso ranchero.. I also tried it with a ground beef mixture..
I felt that this was alot of effort without the results I was hoping for. I will not be making this again.
Nice flavor, but very labor intensive, and they tended to fall apart. I saved most, and they were pretty good. Also used veggie crumbles instead of meat.
We messed up when blistering/roasting peppers so they got mushy and the final product didn't look too pretty. We also used hot italian sausage instead of hamburger which was really good. Will make it again!
I used anaheim peppers instead of poblanos. I found the recipe to be alot of work and quite bland.
3 stars because this was not easy for me...being my first time to work with peppers this way. THIS DOES NOT REFLECT THE RECIPE...as I'm sure better cooks did a better job. I just want anyone out there that is not real experienced to know ahead of time...it's not easy. I wish someone could message me on what I did wrong. :( I plan on making them again, but my peppers all fell apart. They were ripping here and there...stuff falling out...barely got them fried up. My husband wasn't impressed...with MY cooking...not the recipe. I love stuffed peppers and really want to make this wonderful recipe work! HELP!!!! :)
My family and I really enjoyed these. It was my first time making them, and they turned out fantastic. I also made spanish rice with mix veggies as a side.
