Stuffed Poblano Chiles ("Chiles Rellenos")

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have made Chile Rellenos for a long time, but I have made them with can green chilies. I decided to try blistering my own pepper to see if there was a difference in taste. OMG is there, what a wonderful flavor and so easy. I didn't want to dirty my stove trying to blister the peppers, so I used the gas grill. It was quick, easy and I did take a tip from a reviewer not to blacken them so much. The chilies came out beautiful, easy to stuff, dust with flour, dip in egg whites and fry. The tomato sauce was so good as a side dish. I added some Mexican creme and we had one wonderful feast. Thanks Marcela for a great comfort food recipe. I'll be making this recipe again and again.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

It seemed very easy to make the way she put the whole thing together, but doing it was a little time consuming and you have to let it sit with each step, putting the flour on let it rest then dipping in the egg batter. The end result for me was a greasy tasteless pepper. Didn't like it at all, looked better on the show.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

the chilles just fell apart. I spent more money on toothpicks to hold them together then I did for the ingredients. jalepenos...what jalepenos...if I only knew...I would have added them.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

To make batter thicker - add one tablespoon flour after whipping egg yolk and fold it in.. Also, to keep chilie from being delicate, after putting in toothpicks, put chilie in freezer for about 20-30 minutes before putting in flour and batter - it makes it easier to handle. Otherwise this is a good basic fhile rellenos recipe.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I rated it 3 starts because if you didn't see the show, the recipe alone is a little off and doesn't tell everything.
For one, when you char the chilis, under-char them a little because if you char them like the recipe says it wants you too, they are way too delicate and fall apart. Luckily, I salvaged 3 out of 6 of the chilis. I guess I'll use the other three for something else, there's no way they can be stuffed, toothpicked and fried without disintegrating lol
Two, the egg mixture was just enough for the 3 I had. If you have 6 good chilis, double the egg mixture. I don't see how that egg mixture was enough for 6.
Three, the sauce doesn't make much. If you want to use as much as she did when she plated it, again, double the sauce recipe.

and don't forget the jalapeno (seeded, deveined & chopped in the blender. The recipe forgets this step.

Oh, also, on the show, she used one whole onion. Not "1/3 cup", nor did she chop all the veggies. I used 1/2 a medium onion.

Taste? okay, needs a pinch more salt and the 'batter' on the chilis is very very thin, awful lot of prep/work for so little outcome. I'd like to find a way to make it thicker (more noticeable and worth all the work.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I too am so glad i saw the show because the recipe is nothing like what she did on the show. I'm going to make it like I saw on the show. Food network should be responsible for making sure the recipe is correct.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

PLEASE PLEASE PLEASE Marcella, have the person posting the written recipes to be more careful in making sure the ingredients are correct. What kind of Mexican sauce would this be without the little bit of spice from the jalapeno. I'm glad I saw the show and took the time to read the comments or I would have a bland sauce. Thank you for the show, you are AWESOME.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Me encanta la receta es facil y deliciosa como todo lo que cocinas soy puertorriquena pero la comida mejicana es mi favorita , nunca me pierdo tu show

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I have been making these for years and now I have the recipe written down and not just in my head. The sauce is wonderful over a tortilla and poached egg--my version of Huevos Rancheros

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Such a nice easy version of Chiles Rellenos. Loved them. As she said, you can add anything to the stuffing you want....like a handful of cooked corn, ora bit of black beans, mushrooms etc....any appropriate leftover veg from dinner last night, mashed potatoes are very common.

BUT....the printed version of the recipe left out the jalapeno in the sauce. Would be fine without it if you don't want a little heat....but much better with it.