By gaylecca on March 10, 2008
"This is not your father's Chile Relleno. It is better!!! Well different, I like regular Chile Relleno also. Also, it seems like it is harder than it is. It just has a lot of steps to it. Many of the steps can be prepared ahead of time and spread out over time to prepare. It is definitely worth it! I originally tasted this version of the Chile Relleno in a restaurant in Lubbock Texas. I found a recipe for something called Picadilly which is an appetizer. I realized this could be adapted to the same relleno I had in Lubbock, so I did and it tastes just like it. I swear."
Serving Size: 1 (159 g)
Servings Per Recipe: 12
"I really would love to try these. However, I have read the recipe 3 times and do not see how much ground pork and beef are needed. :)"