11 Reviews

This was very tasty! The only thing I didn't like was how my peppers' skin hardened - I'm not sure why this happened. I used anaheim peppers from our garden and followed the recipe, except I used vegan Daiya cheddar, powdered egg substitute, and plain soymilk. My boyfriend loved it but I couldn't get over the hard pepper skin pieces that kept getting stuck in my teeth...

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Keee August 06, 2012

Easy and so good! DH had another piece after dessert. I quadrupled this and made it with 14 anaheim chilis I had from the garden. I doubled the cheese on top and put it into the oven for 5 minutes more to melt. I liked baking them, since it's a lot better than frying, which is so high calorie and such a production that I don't make them often. These I will make often. Thanks for sharing your recipe.

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Pesto lover July 12, 2010

Easy to make, but I think the extra work to make the individual rellenos and to bake and peel the poblanos is worth it. Boiling them results in a canned-chile texture, and the egg doesn't stick to the chiles.

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AnotherPrimate September 13, 2009

Update: I made this again and cooked the chili for five minutes. Was softer and still great. Served with Barbacoa. I made half a recipe and it was great. I think I will cook the pepper a little longer as I would like it softer. Great flavor and very easy to make.

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adopt a greyhound March 30, 2009

Fantastic! Using green bell peppers (I had them in the freezer) the taste was great. Next time I am going to sub the flour, or at least half of it, with mesa flour for a more authentic taste. DH has requested this dish on a regular basis.

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Granny Moses January 01, 2009

I love Mexican food and especially Chile Rellenos, but I'd never prepared them myself before I saw this recipe and decided to try it. I'm so glad I did! This is absolutely delicious and it's very easy to prepare! Instead of picante sauce, I served this with my own Pico De Gallo (Recipe 240039) and sour cream, along with tacos and Mexican rice. I garnished each plate with some spicy carrots and a "Mexican Flag toothpick." My dinner guests were "wowed." Thanks for this great recipe, Caroline! I've added it to my "Mexican Food Favorites" Cookbook here on Zaar.

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GREG IN SAN DIEGO December 15, 2007

Very disappointing. My peppers were awesome but the rest of it was just blah. So thin and flat. I am very disappointed that I wasted my peppers on this recipe.

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MamaChigger March 05, 2011

Very Good ;o) My DH loved it! The only thing I had to add was more egg mixture. Will make again!

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irishrose75 May 24, 2010

What a great meal this was with some Mexican rice on the side. My DH smelled it while it was baking and kept asking me if it was done yet. He couldn't wait to try them! I used the poblano peppers to prepare mine. If you love Mexican, you will love these!

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BettyBoopers February 13, 2009

These were so easy and tasted just like the regular chile rellanos. Definately will be making again!

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iewe September 12, 2007
Chile Rellenos Casserole