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Chiles Rellenos Recipe

Chiles Rellenos

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • on May 10, 2013

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    Very yummy! This does take a long time to make but its great.

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  • on April 28, 2013

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    Oh my gosh - that's just how I like them! It is time consuming, but worth it! It makes me want to try more of her recipes ... :

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  • on March 07, 2013

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    I've made these a few times with different types of cheeses and meat mixtures. The sauce is a great addition. I like my food spicy and salty and didn't find these bland at all....didn't get that.. Also, I found the instructions easy to follow.

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  • on February 16, 2013

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    Chile Rellenos are time intensive unless u do prep work ahead of time. Easy enough if u plan ahead. You can make a recipe your own and tailor to the tastes of your Family . I found some of the suggestions to be way too Americanized though - strange ideas... Her Style of cooking is influenced by Family, her education as a Chef and the Region of Mexico she grew up in. If your Chili's are falling apart - you over cooked them. If it tastes bland - then season to taste.

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  • on September 10, 2012

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    These are wonderful. But it is very time consuming. Next time I make them I will prep them the day before, up to stuffing them then store in refrigerator and fry them when ready to eat. I used hot Banana peppers instead Rellenos. For the filing I add sweet sausage w/ spices, a small can of RO*TEL w/ chile peppers. Which was very good, especially if you like spicy food. I cut the peppers to much trying to get the veins out, so I had to use more toothpicks. But they hold together great and turned out wonderful. After frying them I removed all the toothpicks. I did not make the sauce I used a can of Garlic & Herb spaghetti sauce due to all the time I already spent in the kitchen prepping & cooking.

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  • on August 25, 2012

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    Very Good! I make alot of her recipes. Everything I have made has turned out well! Thanks Marcela!

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  • on July 08, 2012

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    Very yummy! This does take a long time to make but its great. The photos were helpful. I cut the peppers open a little too much and had to use a lot more toothpicks to keep them together. But they held together and came out fine. The quantity of sauce was just a bit short for the six peppers we made so you may want to make a batch and a half of it.

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  • on May 05, 2012

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    I didn't have enough oil for the frying, so I combined eggs, flour, milk, added some baking powder and baked the lot at 350 for 30 minutes. Delish.

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  • on October 27, 2011

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    EXCELLENT AND THE RED SAUCE REALLY PULLS IT ALL TOGETHER! VERY SATISFIED

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  • on October 14, 2011

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    That was so good!

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