Eggplant and Manchego Filled Chile Relleno with Red Pepper-Balsamic Sauce

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IThese are so good thay I made twice in one week and everybody loved them!

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I tried this recipe for two reasons.....I had the Chile Relleno dish at Mesa in Vegas and it was extraordinary. Absolutely delicious. The second reason is that the recipe was a bit challenging and I wanted to learn some new techniques. While I did have some trouble with tearing the peppers themselves, I was very happy with the result, and so were my guests. For me, I'm sure this dish will get better each time I make it, and it is definitely worthwhile.

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I saw the episode and think Jaime and Ramiro should do a "miniseries" of mexican food. They were really personable, and food network could use them to do a mexican food show like "tamales for christmas", or a cinco de mayo episode. I enjoyed watching them. I really liked the fact that they didn't do the usual cheese and bean thing.

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Really good and actually very easy & worth the little bit of effort (unless you're totally lazy! Disregard the reviewer saying it's "Not authentic". Who cares? Chile Relleno just means "stuffed chile". There's no single recipe or correct way to make these. The variations are unlimited. It does not need a thick,heavy crust. The batter Bobby used is just right. The sauce is really good as well & really takes the dish up a few notches.

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I used a mixture of the two different stuffings shown on the show, I used mushrooms, eggplant, onions, salsa jack and the seasoning from Bobby. The filling was great! I omitted the red pepper sauce and made homemade salsa. The problem I had was threading the pepper, it was falling apart pretty good and not staying together. So I took the stuffing out of the peppers and then breaded, fried and re stuffed and it came out great. Like the other poster said, it is not an every day dish and needs some practice!

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Come on . This is not every day food, there is chile relleno and there is chile relleno.
You should give Bobby some credit for this nice recipe.
It would be great if the competitors provide their recipe too, because it was healthier and more Mexican. But sure Bobby's is very good.Yummy.

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Both the challenger and bobby got the recipe and the essence of what a real chile relleno is like, its missing the thick outer crust and the deliciously simple cheese stuffing ( monterey jack cheese. No sauce should be needed, the chile relleno should be able to stand on its own with a side of black beans and red mexican rice.

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THIS DID TAKE A LITTLE TIME TO PREPARE. I MADE THE RED PEPPER SAUCE AND BALSAMIC REDUCTION THE DAY BEFORE. BECAUSE MY HUSBAND IS A MEAT KINDA GUY, I ADDED CHORIZO TO THE EGGPLANT. THIS WAS AN AMAZING DISH. SO WORTH THE EFFORT. THANK YOU SO MUCH BOBBY FLAY!!! CURT AND MARSHA VAN LOON

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I had this chile relleno at Mesa Grill in Las Vegas this past August, it was wonderful. The recipe is time consuming and difficult. Manchego Cheese was to expensive so I used all Monterey Jack. Also peanut oil was costly so I used canola oil which worked just fine. Next time I would not bother with the balsamic vinegar reduction. There are many steps to this recipe, so be prepared to spend some time and $$$ on it.

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Great recipe. A nice twist on a Chile Relleno.

To the person who down-rated this recipe on difficulty, I found it pretty easy to make. Nevertheless, these recipes aren't put forward as being simple 10 minute meals so lowering your rating is somewhat unfair. After all, these are recipes that are intended to beat some of the best cooks for that particular food.

The competitors also looked good. I'll have to give that one a try and judge for myself! I imagine the competitor can elect to have their recipe posted or not. If we don't see it here, they probably declined to share it. The best thing to do is take careful notes of the episode.