Chiles Rellenos

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Delicious recipe! Will definitely make again

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These were so good. The sauce was delicious. They were challenging to make. My peppers were so soft that when I tried to get the seeds out they just split all the way. I had to put tooth picks to keep them together. They were still so full of flavor. I wanted a little heat and smokiness so I used 3 pepper Colby jack cheese and smoked gruyere. The 3 pepper Colby was just the right heat and the gruyere made is smoky and creamy. I have not had a recipe from Melissa that we have not liked. I may trust her enough to try her black bean brownies.

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I realized the first time I made these that it took much longer than I had expected. However they were so good I had to make them again. The second time I made these, I prepared all the ingredients in the morning (except beating the egg whites, and it was so easy to just put everything together later. I have an electric stove, so I put my oven on 'Broil', slipped the peppers under the broiler, and let them blister and char slightly. Just have to watch them it happens very fast. I kept turning them to get all sides. I took them out, placed them in a bowl, covered with plastic wrap, and when cooled, the skin peeled right off. Melissa, thank you for a delicious recipe, was never in the SW, but you took me there....

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My first TDD recipe and WOW! Super Yummy! I grew up in So Cal and love my authentic Mexican food and this came in with a bang. I was unsure about the sauce but it was jammin'! I am still mad at the person who raided my fridge and got the last two.

Prepared this with a homemade spanish rice and canned refried beans with a little green chiles and cheddar mixed in ! This one is going into the full time roster!

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These Chile Rellenos are DELICIOUS!. I've never made Chile Rellenos before, but I will definitely make these again, and again. I will admit they are a little time consuming to make, but well worth the time and effort involved. And the Chile Relleno Tomato Sauce is the perfect sauce to put on top. Thank you for a GREAT recipe.

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These are awesome! I just love, love , love the sauce for them! The only thing I've changed in it was I used diced canned fire-roasted tomatoes and added a half teaspoon of Mexican Oregano. I've doubled the batch and used it as pasta sauce too. Yum!

As to the chiles themselves, I'm in No. California, so I get Pasilla chiles - have also used Anaheim. Since I have an electric stove,I use the outdoor grill to char them. I omit the corn, use sliced cheese instead of grated and all kinds of different cheeses - Manchego, Oaxaca and Monterey Jack are my husband's favorite combination. I make 12 to 15 of these at a time because he is completely addicted to them. Ate them for all three meals just yesterday! I also use all the yolks and basically double or triple the amount of eggs in the batter - also add baking powder so they really puff up when fried. Nice going Melissa! Bravo!

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I'm 69 now, retired, have made a lot of dishes from this site, this really is my all time favorite, I had no problems with it, but, I did fire the peppers right on top of my gas stove burners,soon as they were blackened,put them in ice water to stop the cooking,peeled them, popped them in the frig.When I filled them and after cooking them they were still fairly firm,also, I did put the flour in the egg whites when they were almost finished beating, then, added a little of that mixture to the beaten egg yolks and folded that back into the whites and flour.Eggs at room temperature. The peppers were cold when I stuffed them and rolled them in flour and still cold when I put them in the batter. OMGosh. These are to die for. Thanks so much.

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First time making this, yes it's time consuming and awkward to skin and seed those peppers. I had very large peppers too, can't imagine working with smaller ones.I had a a lot of egg batter leftover, wasteful. The sauce was great, I reduced it for about 20-25 min till it was thickened up, otherwise I think it would be too watery. Overall, delicious and will make again.

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My picky family loved this recipe. I bought a can of mashed black beans from the store along with packaged spanish rice, as I thought the rellenos looked a little time consuming for my first time. This is a winner and I will be making it again!

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Tasty? I'd say incredible. We LOVED these. Yes, they require a fair amount of work and time, and yes, a lot of dishes were used in the preparation. I do find the first time I try something, it's more difficult than the next time. This was the first. But I'll gladly do it again!! I loved the addition of the corn! I was at a disadvantage because I'd cut my thumb earlier in the day and basically had to do all of this with one hand. Even so, it was worth it. Can't wait for the leftovers tonight!