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Awesome twist on a great dish thanks for sharing!

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I Cook Therefore I Am December 16, 2009

I made some changes to this recipe but it is good. I used about 12 chiles, roasted them over a hot BBQ then skinned them. I didn't stuff the peppers but rather opened them up and used them like you make lasagne, layered with the cheeses and the bean/cilantro/onion,garlic mixture. I used spicy pepper jack cheese and queso fresco. For the sauce, I used alot more cumin, more cayenne (no amount was given in recipe anyway) and I used about 5 minced chipotle chiles and about 1 tablespoon of the adobo sauce. Easier than stuffing each chile and it makes a full 13x9x2 casserole.Made it again and I ended up using a whole can of chipotles in adobo sauce, about 3/4 of the for the filling and the remaining for the cheese sauce. Also, roasted the corn on the BBQ and that gave the corn a nice smoky flavor too.

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Sauce Lover September 25, 2009

I am a big fan of poblano chiles, so I had to try this recipe. I made two of the peppers following this recipe, using the red bell pepper, corn, green onions, pine nuts, garlic, pepper jack cheese, and black beans for the stuffing. The addition of nutmeg was a welcome flavor in the cheese sauce. For the other two peppers I made a traditional ground beef and cheese mix for the stuffing. They both turned out awesome. Thanks for sharing such a tastey recipe. Made for ZWT 5.

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breezermom May 24, 2009

Oh, so very delicious! I've never made or eaten chiles rellenos but by the ingredients I knew it would be something I liked. The prep took me a little longer than stated, but again, I'd not made something like this, but really it was easy to do. I loved the stuffing and cheese sause. It baked up so bubbly! This had a really great heat to it. I served the corn chips on the side. Thanks for another wonderful recipe! Made for ZWT 5.

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Kim127 May 18, 2009

This was out of this world! My husband and I both love chiles rellenos, but I hate the mess with cooking them. Your recipe solved that problem. A fair amount of prep time, but oh, so worth it. The only thing I did different than your recipe, was to use a chipotle chile in adobe sauce because I couldn't find just a chipotle pepper. Everything about this recipe was wonderful and I would rate it more than 5* if I could. My husband gave it a big thumbs up, with a definite 5 and said he wants it often. Thank you so much for giving us this recipe.

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Irish Rose June 27, 2007
Chiles Rellenos Gratin