Chiles Rellenos

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This recipe was a hit for my family. My boyfriend loves chiles rellenos and we have a restaurant that we always go to because it is his favorite. He said this was better than that restaurant's. I made it a little different. I added chili verde sauce over it and put garlic and onions mixed in with the cheese for the stuffing. He doesn't like oregano so I left that out. It was delicious!!!

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MMMM MUY RIKOHHHH

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I don't know what the people below did to their chiles, but mine turned out great!!!! SO good ... a little time consuming, but SO worth it!!!

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came out terribly bland-even to me who prefers mild tastes. the breading was kinda rubbery and the the chilis mush. the dip mix kinda puddled on top of the oil and made the coating very akward and spongey, but it didnt drip off even when i really tried before i put it in oil. the sauce was ultra bland and had little bits of what im assuming was skin from the tomato which felt like plastic. also it didnt make nearly enough for everyones chilis. however we left it sit while we ate and by the time we were done i tasted it again to decide if we should toss it and the flavors had come out and was a little better.

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I make these all the time. The batter is somewhat different. I use all the yolks and add small amount of flour to them and fold whites into it. I use chedar cheese and top them off with green chili and sour cream. I leaned this yrs ago from a mexican lady in pueblo colo.

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It was good, but my moms will always be better. :D We use mozarella or muenster cheese to stuff it. Sometimes we use tuna.

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Thank you for taking out the intimidation factor! The rellenos were tasty. I was afraid they were going to be "bland" as one reviewer said, so I ended up adding TOO MUCH salt. I think if you add just the right amount you'll be fine. These were good, and my son even loved the leftovers; I added a little extra cheese on top when I reheated.

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I make these all the time but don't dip in flour/eggs and fry. My stuffing usually is a combination of meat or shrimp, rice and cheese. (A great way to use leftovers I bake them in the oven then cover with a queso blanco melted with a little evaporated milk. But occasionally it is nice to have the 'original' chiles rellenos. This is one of my favorite shows.

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Too complicated for how I was taught but very tasty

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I've loved chiles rellenos for as long as I can remember (grew up in El Paso, and this recipe rocks. It's very fresh tasting and you can really taste the poblano. The oregano was a great touch! The sauce is awesome. Make extra cuz the leftovers heat up great. Thanks Marcela!!