Chiles Rellenos

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AT LAST - - a great chiles rellenos recipe - - just like my late mother-in-law used to make!! Pure and simple, no added fillers, no eggs, no corn, no meat - - the real deal. Looks like the recipe has been out here for years. I kick myself for not finding it sooner.

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Tried these the other night and was not a fan. It was hard to get the peppers to seal back up after they'd been roasted and some cheese oozed out when cooking. The batter was also very heavy for my taste. I will be looking for another version... maybe a baked one.

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Ok, I rarely follow a recipe to a T, but this one I did, given that I've never made these before, and all the 5 stars reviews had me convinced...what did I do wrong? Bland? Slightly bitter? Missing something, but could not put my finger on it...no flavor? Bad produce? (fresh from my garden, no kidding...maybe I should have let it sit LOL...next time we're just going out for Mexican...or I need an old Mexican lady to show me how it's done.

Although I will say the sauce was nice, and my worries about the cheese melting out were silly...held together without skewers...I do like the suggestions of putting onions in with the cheese...maybe that's what it needed?

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I thought the batter turned out just right and the flavor of the chile releeno was good. The sauce was easy to make and tasted "different" but in a good way. I'm pretty sure it was the cinnimon that gave it that "hummm,,, what is that" taste. my guests enjoyed the meal.
Over all it wasn't bad but I wasn't blown away like some of the others I've had in the past.

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I made these today and they were simply delicious. The beer batter was amazing. So much better than egg batter chile rellenos. I seeded the fresh peppers before roasting and did not have much tearing. The sauce recipe goes perfect and it has the right amount of bite. I will be making these again and the beer I used was Heineken. This is a bit messy but well worth it.

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I made this the other night and we loved them. The sauce is great. It is very hard to get out every single seed without ripping the chiles apart so, I left some of them in and it did not matter. I love chile rellenos and this is a great recipe.

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This was absolutely delicious. I have never made chile rellenos but always wanted to, and this recipe was seemingly fool-proof. I used chihuahua cheese and will probably continue to use it when I make this in the future.

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Amazing flavors, very rich. First time making chile rellenos, but and so excited about how they came out. The sauce is the key to the dish. Maybe just a tad too salty, but otherwise full of flavor.

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This one got raves. It helped that everything came straight from the garden, but the sauce is my new go-to tomato. Practically no prep, blender (blender = revelation, 10 min on the stove, done. Fresh, simple, quick. I found it was unnecessary to pin the chilies. They rested a few minutes after dredging, then battered and they stuck together nicely for me. Great sauce, batter, all good.

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I made this as written--the result was good, not extraordinary except for the sauce! If you skipped the sauce and used something you bought in the store, you missed out! I have used this sauce for other dishes as well--totally yummy!