Chile Relleno

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Warning, the red sauce review below is very correct. Before you waste a lot of ingredients, you need to know to modify it. Flour and oil offset for a roux is about 1:1. Using 1/4 cup of oil means 1/4 cup of flour, not a teaspoon. By the time you've added enough flour to make a roux, when you add in the tomato ingredient it turns into a solid mass, not a sauce. Try using 2-3 TBSP of oil to 2-3 TBPS of flour. Also, a can of chicken broth and a can of rotel almost works just as good as the ingredients suggested. You need to drain off some of the liquid though. Every time I make this (every few months I forget and waste a lot of stuff trying to make it right before I give up, realize I'm now out of everything I need and have to improvise.

The chilies themselves turn out really good.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Great recipe but a little tricky for me to handle as I am not a cook!! My favorite way to eat them is with a few extras that I picked up on at a resturant here in the Austin, Tx. area. Can be seved on side, but a dollap of sour cream, raisons, and choppped pecans added to top of chilies before eating.....DELICIOUS!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ok maybe a bit harsh on previous post but I still would not eat them dry...first part of recipe is great and the traditional way of making them...tip when frying you may want to grab a spoon and spoon the oil over the top of the chile that is not cooking helps the cooking time for when you flip them. 2nd make a soup...you will need 1 onion 3-4 tomatoes (depending on how big they are any type will do 2-3 chile serranos dice everything up but some oil (corn/canola in a pot saute all the veggies together now add water and salt to taste...once chiles are done frying add them in soup one by one and you will thank me for the flavors the juice will have!!!! Also make a pot of authentic mexican rice not store bought or box kind...and when you serve add the rice to the bottom then add chile and soup the best thing ever!!! THANK ME LATER!!! =

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The oil/flour ratio is off, but after revision the recipe is awesome. My husband still talks raves about this dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have a suggestion for the sauce. Get out a dutch oven. Heat up me olive oil and unsalted butter on med to med high heat. Slice some onion, peel some garlic, chop up some Roma tomatoes and tomatillos and sauté. Adjust the heat so it doesn't burn. Add s&p to taste. Tomatoes need salt. Allow for vegetables to become soft. Throw in some canned dice tomatoes with juices. Allow to reduce for a little time. When finished, blend.

Remember, season to your taste. A recipe is a guideline, not a written law.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My suggestion for the salsa is simply put below.

Salsa

1 T. oil
1/2 c. Chopped onion
2 garlic cloves minced
3 1/2 c pureed tomatoes as per the online recipie.
1 c water
1 t. salt
1/4 c chopped cilantro

You can make the roux as seen on TV but it is optional and is basically a thickener.

Heat the oil, add onion garlic and sauté.

Add tomatoes, water and salt.

Boil then reduce heat and simmer for 5 minutes.

Add cilantro when serving.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Very good - Used 8 poblano chiles & 1/2 the suggested cheese. With the sauce I used 1 tbsp. olive oil & 2 tsp. flour for the roux. (1/4 c. to 1 tsp. of flour didn't sound right to me. Spooned the sauce over the top and sprinkled some queso cheese.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ok, Chile Relleno is my all time favorite. I never have even tried to make it because it was intimidating! So I decided to follow this recipe after a couple of Chile Relleno disasters in a couple of local restaurants. Number 1, it wasn't so hard to make (except the pan caught on fire cuz i had too much oil in it, no biggy Number 2, It was YUMMY, the sauce was spot on (I did double the garlic, boiled a half onion and salted to taste. And Number 3, the use of Queso Fresco was soooo much better then Jack or anything else I have tasted...it leaves place for the taste of the chile and not the overwhelming taste of cheese. Lovely! Thank You Food Network! Oh yea, p.s. Do peel those chiles (under water,like a boiled egg, it's easier!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I live in Tucson, Arizona so I have had many authentic chile rellenos, and this was one of the best I have had. The only problem was that it was a little oily after deep frying them. I recommend that anyone who wants a chile relleno, they need to have this one.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

These came out great, but read all the reviews because I think that's why mine came out right. For example you have to blend the ingredients for the sauce and then add them to your roux. I know there is something else I used another suggestion, but I can't remember...brain freeze and that's why I say read all the reviews so that you will be successful. DDD's recipes are not always written correctly. Also I googled pasilla pepper and they are a different pepper than poblano. However, I used a poblano pepper and it worked out fine and I was also told that poblano is the pepper of choice for chili rellanos.