Chiles Rellenos

Baked these. Crispy on the outside, cheesy and soft inside, and very tasty. I used a real blend of various Mexican cheeses: cheddar, monterey jack, asadero and queso quesadilla (low fat WW blend). I used a salsa with tequilla, lime and jalapenos. May have added too many flavors, next time I would use a more neutral salsa. I made 3 rellenos with 1 can whole chiles, 3 8" tortillas and 1 1/5 cups cheese and salsa each. We finished these for dinner with a side of gazpacho. Very good! Not messy either. Oops, I'm sorry I just noticed I forgot to add 5 stars!

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Family loved these. Hubby wasn't sure this would be good , but he really liked them.So easy too! I made as written I used a mexican blend shredded cheese ( thats what I had on hand) and I fried them Made for Zingo ZWT 5 for RRR

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Wow! What a great twist on chile rellenos! So easy and fun to make, and quite tasty. I used pepper jack cheese and fried them in just enough oil to fully coat the bottom of a skillet. Turned out golden and crunchy on the outside and the cheese melted nicely through the chilies. I don't think they are quite as flavorful as a true, freshly roasted and stuffed poblano, but still very good (and the ease of the process makes this recipe a keeper). Served with The World's Easiest Basic Enchilada Sauce rather than salsa. Made for the Zingo round of ZWT5. Thank you for posting!

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These were great and easy to put together. My hubby had seconds! I used whole green chilis and topped them with verde salsa. Yum! Thanks Peggy. :) Made for PAC Spring 2009.

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This turned out really good. Mine got a bit more crunchy than I wanted but was very good anyway. Easy way to make Chili Rellenos

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While these do not compare with traditional chile rellenos, they do present a tasty quick to fix option when you get that craving. They made a terrific lunch for us. I used the baked option and was very happy with it. The outsides were crunchy & the insides full of gooey melted cheese. Yum! :-)

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These are good!! I fried mine in a skillet with oil in it. I used a combination of cheddar cheese and monterey jack cheese because it was already shredded. I al;so used shredded chicken. I followed the recipe as written. I had leftovers and made soft tacos with them, the next day. I will be making this again. Thanks for a great recipe AGT.

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These are delightful! I did use the green chiles, but spices a couple up with hot salsa and a diced serranos for DH and I as we like spicy food. Both ways were delish! This is a DEFINITE KEEPER recipe! SO glad you posted this! **Went to Market Tag 2007**

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This was very tasty. I thought it was a strong 4 but my family insisted it could be nothing but a five - the boys loved this! I served it with hot chorizo sausages on the side for dinner, but my son wants it for a spicey breakfast. Tomorrow. Too bad there were no left overs.

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You are right A Good Thing - these WERE simple to make and satisfied my chili urges for at least 24 hours! I am always trying to cut back on my fat intake - so I used the oven baked method and these were DELICIOUS! I did not have the cheese suggested, I live in France - so I used grated Emmental instead - to great effect. I also sprinkled some extra chilies on top before I ate these! Excellent - thanks for posting Peggy! Made for ZWT3.

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Fun way to do chili rellenos. I personally loved them, but DH wasn't as big a fan. Therefore, a 4-star rating as a compromise. I used the small fajaita tortillas which were a bit difficult to fold, but loved the result with the ooey-gooey cheese filling. Once again, A Good Thing, thanks for sharing.

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