24 Reviews

This is really good. I love chili rellenos. I would suggest modifing the ingredient list so that it is clearer there that you need both the monterey jack and the cheddar as I read it to be one or the other until I read through the directions.

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Mysterygirl October 23, 2002

Ended up a bit dry and not much flavor... disappointing.

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tkeiks April 13, 2016

The baking time is incorrect, should be 35-40 minutes. Fresh chile pobalanos are a better choice rather than the suggested canned chiles. Thank you nevertheless!

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rhuerta707 July 01, 2015

The recipe was great. The cook time was too short which would not have been a problem if I wasn't taking it to a pot luck. It had to be cooked about 20 minutes longer

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skidame April 26, 2015

This tasted really good!! I opened the chilis flat, did a layer of the egg, then flat chilies, some cooked shredded chicken (seasoned with southwest seasoning), lots of cheese, another layer of the flat chilies then the top layer of egg. I cooked it some in the oven to set the egg before I put the cheese on. It was so good that way!! Not authentic, but the flavors came across.

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heartnurse2006 May 04, 2010

This was just the recipe we were looking for. My aunt would make something very similar, so we modified it slightly to emulate her dish.. To the batter we added about 2 tblsp of flour and one tblsp cornmeal. and then once in the pan, we dusted the top with a bit of flour to encourage it to brown. We also left it in the oven for ~8 additional minutes until the top was browned nicely.

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kaocook September 08, 2007

I had trouble with this - the eggs never all set up. Probably something I did (or didn't do). Of the portions that did set up it was good - quiche like. I still like traditionally fried rellenos better, but this is a good alternative when you don't want the mess and fat associated with frying.

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PepperAndy October 02, 2005

Mizz Annie, you've done it again!! You know I made your DP picante sauce recently...Now, your SP rellenos...Together...Divine!! Really a scrumptious dish! Whipping the egg whites makes all the difference...Did use canned chilies...worked great. Thanks for sharing...We'll be doing this one again, for sure! Laudee

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Laudee July 31, 2003

I am writing this review as I wait for the eggs to set. So far the dish has been in the oven at the required temp for 25 minutes and the eggs below the top layer are still completely uncooked and loose. I am now treating this like a quiche, going to cook it for 40 minutes and hope it works. After wasting all this time I will make sure to avoid any recipes from this author.

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Wade F. April 22, 2016

Great hit with everyone at the party, next time I'm going to try queso fresco cheese. All in all the taste is great and even better than the fried rellenos I usually make and cold they even make a great sandwich! Add any sandwich meat!! Yummy

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BlueWaterAngel June 30, 2013
Senor Pico's Baked Chile Rellenos