Chiles Rellenos

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This is way my mom made her chiles rellenos, and I learned from her. My mom was from Cd. Juarez and was a great cook. Now my daughter makes them also. We all have used poblano chiles. When my kids were all living all home if I was going to roast and peel 12 chiles might as well make 24, because they would eat them all day. Now my grandson loves them too...

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This is so delicious. What is wrong with these other viewers??? This young lady can cook BETTER than the old faithfuls---like Ina and Paula. Those two ladies are so boring. The salt queen, Ina, turns my family off

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I tried this recipe, and it is not what I grew up with. I agree that it is BLAND (snooze. Where I grew up, we never, ever in our lives would use poblanos (Sacrilege!!!. Use nice, big, hot Hatch peppers...they are not bland. Don't shred your jack cheese, it really makes life easier to use long finger-shaped pieces of cheese (especially if it is good and cold. Once you flour the stuffed chilis, coat them in egg-white batter and fry them, the cheese will melt beautifully. The sauce will benefit from being simmered for a while with chopped freshly roasted and peeled chilis and some shredded carrot, which doesn't require alot but does sweeten the sauce a little. I've been making these for 50 years. My recipe is different from interior Mexico or Tex-Mex. This is strictly an El Paso, Texas, - Juarez, Mexico border-style recipe.

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Followed this recipe to the letter. The Rellenos and sauce were both very bland.

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Finally, a recipe for chiles rellenos like my grandmother used to make - but with a fresh twist. Once you make them once, you get the hang of it. Roasting the chiles makes all the difference, so you should absolutely take the time to do that.