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This was really great - I baked 1/2 the recipe & microwaved half: I think the microwaved pepper was better! You could add other things to this easily: chopped veges or meat in the pepper before you top it. Even better the second day. Thanks for a good one!
These are soo good! And I like the fact they aren't like the traditional egg batter & fried. And they were easy, tasty and a great little afternoon snack. I did have issues trying to roast the chilies, but those were my own issues. Viviane was so helpful to me trying to figure out where I went wrong. With her help I was able to achieve what I needed to make this fabulous treat! Thanks again Viviane!
Great recipe Viviane! I used peppers that had already been prepared and frozen. I just thawed them ahead of time,stuffed them and popped them into the microwave. I used ground beef and pepper jack for the filling and topped with cheddar and crumbled tortilla chips. For garnish, I added pico de gallo and sour cream. It was a good quick dinner!
These were fabulous! Of course it took a few extra minutes to roast & peel the peppers. My silly kids thought the poblanos were 'hot'. Oy. I also added some shredded chicken that I had. They were a bit overstuffed but still yummy. I used a 2c bag of shredded Mexican cheese blend. I started with 3/4c bread crumbs but didn't use more than 1/4c. It was so nice to have it done ahead & just press START when we were ready to eat! Made for PAC Spring '07.
What a terrific chile relleno, Viviane: all the flavor and none of the frying and oil. They're incredibly good and we'll definitely be having this again. I used panko for the breadcrumbs and pasilla chiles.