Chiles Rellenos with Picadillo

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sooo delicious and easy to make. lots of flavor, bobby never lets me down!

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Everyone at the table was impressed!
comments ranged from delicious to very complex flavor and simply wonderful and the best chile rellenos I have ever eaten.
Alot of work to prepare the first time. It took me 3 hours from the start.
Since this is going to be a repeat for me I expect to do most of the preparation in advance the next time, especially the peeling of the poblanos.

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Very tasty. Didn't add the raisins. I stuffed half of them with shredded chihuahua cheese and the other half with the picadillo. Definitely a do over!!

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This is so very good and yes it is a lot of work! I used small cubed parboiled potatoes and chorizo in my filling instead of the beef, almonds, raisins and olives. I can't tell you just how good they turned out. I love Tyler, he is my go to guy! Love this recipe...start making it a day a head so that it's not so time consuming...but so worth it.

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I remember serving this to dinner guests almost 7 years ago - it was that good. This recipe takes some work, but it is a terrific one to serve when you really want to go the extra mile for people you care about. One of the things I really appreciate about Tyler Florence is that he really doesn't assume that his fans have encyclopedic knowledge of cooking when he puts his recipes together. If you follow his steps you can trust that the dish will turn out well almost all the time.

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And that's really saying something! This isn't a real easy recipe, but it's sure worth the time and effort. I continue to dazzle my friends with this and it's a favorite we have very often in our house. I can't do too much heat, so when it's just me and the family, I use only the adobo suce from the chipotles and you still get that smoky taste, just turned down a bit. If you're curious enough about this recipe to be reading the reviews, go ahead and jump in with both feet! You'll be so glad you did!!!!

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The batter is perfectly classic, at least for the awesome Tex Mex in San Antonio that I've had the privilege of experiencing. Sauce was interesting. As for the filling, it was good.. but seems kind of dumbed down, as my boyfriend says - it's "too white." There are definitely a few traditional notes missing from the beef filling, but I can't figure out what they are. Guess I'll move onto another recipe for some trial and error.

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The first time I made this recipe I told everyone not to like it because it was so much work I wasn't making it again. Then, I thought about it and started putting the filling in enchilada shells (after dipping them in the sauce for moisture, I use goat cheese because I like the creaminess better and I bake it in the oven for about a half hour and it ends up so perfect! It's a great way to not deal with the pepper process but still enjoy the great filling and sauce! Enjoy!

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Better than restaurant quality..Awesome..and delicious. I put the whole can of chipotles to make it hotter.hmmm

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I am not to crazy about cooked peppers, but this recipe is very good