Chile Rellenos Topped with Ranchera Sauce, garnished with White Cheese and Cilantro

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

DO NOT RINSE PEPPERS...you wash all the good flavoring down the drain....the chef that said to wash doesn't know what he/she is talking about....wipe the peppers down with paper towel ...a little bit of charred skin is not going to killyou...besides it will be covered ...for the best recipe ever for chili rellenos go to HATCH peppers web site follow the recipe ...it is excellent

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 much prefer my chile rellenos stuffed with cheese rather than meat.

But I am looking for a Mexican white sauce that a local Mexican restaurant uses over their chile rellenos...the waiter said it is called a ranchero(a or Spanish sauce but all such sauce recipes I have found online use tomatoes.

Can anyone refer me to a Mexican white sauce recipe for chile 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

Not enough spice. I'm from the southwest and we love our spices. I used more cumin, paprika and chili powder. I don't use ground beef but thinly sliced stew meat. I also used a smokey chipolte sauce and melted, shredded Mozzarella cheese on top. The mild cheese of Mozzarella will go better with a little more spice in the meat. I've yet to find my 5 star chile Relleno recipe. When I visit a Mexican restaurant for the first time or Tex.-Mex. place, I always order chilie rellenos. They are not the easiest to make but this dish sets the bench mark on whether the cook is good or knows real Mexican flavor and food. I'll throw down with anyone. :

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 make these all the time and instead of frying them I bake them with enchilada sauce and cheese on top. They are very good this way and are not as messy as frying.

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

This recipe was easy to prepare following the instructions and very delicious, I recommend it to everyone who loves chili rellenos. If its from TEXAS its got to be the best.

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 really enjoyed the flavor of this dish! I added a little cheese to the stuffing and it turned out great. One problem though, what's the secret to the batter? My chiles tasted great, but looked awful!!

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 loved this recipe! It was a little time consuming after cooking side dishes, but definitely worth the wait. The salsa was excellent! Instead of groud beef I substituted steak, and I used the cheese as additional stuffing instead of topping. Also, twelve chiles seemed like a bit much for just my husband and I, so I cut it down to six. I would recommend this to anyone who has time to cook a quality meal.

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 made this also with large Jalapeno peppers cut them in halve, only remove some of the seeds. This makes a great teaser while dinners makeing. It also serves as a great side dish for a meal, good for tailgateing as well!!!! Thanks, great dish!!