Best

Lots of steps but totally worth it! Take your time and follow through! I made a crema with sour cream, buttermilk, garlic and lime juice to go with it and it was perfect. The batter was light and airy. Loved this recipe!

I didn't watch the video first, should have, I over beat my egg whites and had trouble keeping the batter on a couple when I turned them. Definite experience error. However, I spooned a bit more batter on and they were absolutely great! My husband always says he doesn't like rellenos but he loved these! This will be a regular from now on. Thank you!

I love this recipe. Just follow directions. You will not be disappointed.. And I am a VERY FUSSY cook. This is a keeper.

Very accurate and similar to the chiles rellenos my family from Mexico makes. I still have never had any with tomato sauce. Honestly it's better without, if they're too spicy for you, you can always add a dollop of sour cream.

Thank you for posting this its a keeper. But I will tell you that its much easier to get the skins off of poblanos or other kind of peppers. This is how I do it: I turn my largest burner on high and I have a ceramic top stove but it would work on a coil burner also. I lay the peppers on the burner; directly on the burner. Using metal tongs, I just keep flipping them until they are evenly bubbled and blackened all over. I pick them up with my tong and shove them directly under cold running water. Then I rub them with my fingers. The cold water cools them off instantly and all the charge sloughs off easily and all you have left is nicely roasted peppers all ready to use.

This is an excellent mexican recipe all around! Instructions were excellent, and the dish itself is absolutely delicious and is an great representation of what chile rellenos are suppose to taste and look like. De-seeding isn't always done when you go out to restaurants to eat them, but this wonderful lady did everything just perfect! Thank you! Virginia

I used my air fryer for the skin. 5 minutes at 400 degrees turn them over five more minutes. Put them in a ziplock to steam. Worked perfectly the skin came right off

Finally I found a recipe that I can relate to. I used to do boring rellenos casseroles because I couldn’t figure out how to get the Chile’s to hold the batter. This is my go to recipe. My husband devours them and says they are the best ever. Thank you for finally teaching me how to make my favorite dish when the chiles are abundant at my farmers market!!!

Last time I made this with store bought vodka sauce to which I added cilantro and milk. I think it was better than the homemade sauce I made today although the dish was terribly rich! I’m also used marinara which worked well too.

Followed the recipe with only a few variations. I made my own blended sauce with canned tomatoes, one onion, three garlic cloves, V8 juice, three sweet mini-belles, cilantro, oregano, parsley a touch of cumin. I used shredded jalapeño jack cheese to stuff them. Frying was a challenge and the egg didn’t stick too well to the peppers so I made nests for the egg mixture and put the floured peppers in it then added another egg layer on top. I also baked the chili rellenos in a generous layer of the sauce so I could serve it at my leisure rather than trying to time the presentation perfectly. I also added chopped cilantro before serving with either rice or mashed potatoes and sour cream, salsa and guacamole on the side.

I love chili rellenos and was glad I found this recipe. These were fantastic!. I didn't want to use fresh tomatoes, so I used a can of stewed tomatoes and added garlic, salt, cumin and onion in the blender and blended it. Everything else I followed the recipe. I definitely will be making these again. My husband, who is a very picky eater, loved them. Thanks for this wonderful recipe.

The recipe was easy to follow and the Chili Rellenos turned out fantastic! When putting chilis under broiler, for the beginning chefs, I would not broil too long as I think a little firmer chilis are better to work with and being that they will be fried in addition to roasting under the broiler, the chilis will be cooked once all steps are followed. They tasted absolutely wonderful. When dipping in the batter, your hands will get messy though the batter stays on the chilis when fried.

I have never had much luck with chiles rellenos and had to resort to casserole style. I tried this recipe and they turned out pretty much perfect! They are a little bit time consuming and my kitchen gets pretty messy but they are absolutely worth it. My husband says they are better than restaurant quality and I'm lucky if he doesn't eat all of them. I always use fresh anchos from the farmers market. I didn't try the sauce. I make my own using using various mexican items in the pantry. I have made these about 6 times now and this is a keeper. I'm actually making them again now.

everything sounds great I was curious if anyone has tried Bacon & Fish filling with the usual Chili Relleno cooking instructions

This is a nicely done video, great instruction. I can't wait to try the recipe myself. I will use the vegetable tray to grill the tomoatores, onions and garlic on the gas grill. Gonna try the poblano peppers in a skillte though. 5 Stars!!!!

Restaurant quality, this recipe I'll be replacing my old way of making rellenos.

I've been making these for years, learned when I was I was stationed @ Fort Bliss, TX & lived in El Paso. I used to go to the Little Diner in Anthony, NM & Chope's in Mesa, NM. This is similar to the way they made them. Only , like they did, I use Munster Cheese, great dish! Just wish I could learn how to make the Gordita's from the Little Diner and the Green Chili Chicken Enchilada's from Chope's!

Love this recipe...have tried several different recipes but this one is PERFECT! Tastes great!!

This goes with the killer chili relleno recipe

My first time making chile rellenos. OMG! I loved restaurant versions, but these are much better, due to the fresh peppers. And they looked so good, too. My husband says let's have them every week.

First time making chile rellenos, and not the last!! My chiles did break in some spots, but the egg batter sealed it up and they didn't leak cheese. I used Monterey Jack & Cheddar cheese. Wow, were they great. For the sauce, I did add more spice than he did on the video. Overall, the best. Thanks for a great recipe!!

I have made chiles rellenos a few times before and I find this recipes tightens up the challenges that come with this dish. This ensures more success for beginners and the experienced! These are better than most restaurant versions.

Fantastic as-is. For repeat performances try different fillings like ground pork or chicken (precooked) mushroom and cheese. After cooking rellenos pour remaining egg mixture into pan and cook till golden. Remove, drain, cut in pieces and place over rellenos before topping with sauce. Can also bake. Pour can of enchilada sauce in bottom of baking dish then lay in rellenos, pour extra egg mix over top and bake at 400 for 20 minutes. Just be sure to allow room for expansion. Eggs will rise like a souffle.

This recipe is a cinch to prepare, but it tastes like I slaved away in the kitchen all. day. long. Mouth-watering and wonderful! Thank you ever so much for sharing. Everyone is over the moon about how authentic it looks and tastes. Cheers! :o)

LOVE IT! Have used this recipe several times. There's no quick way to make them and they truly are a labor of love, but SO worth the work. I take pans of them to friends when new babies arrive for a wonderful easy to heat in the oven dinner... When I prepare them, I'm sure to make a couple of meals worth so I can just heat in the oven as needed. Thank you!

Oh My....the Kitchen is a mess and I've just eaten my very first attempt ...way too Yummy without a hitch. Stuffed with smoked gouda was a killer.

Anytime people start asking for a food dish after you've made it for the first time, it's a hit...KILLER is a good name for this dish.

Thank you for the video, it was a huge help and very well done! I made this recipe about 6 months ago and it was amazing! I am refreshing my memory because I am making it this weekend. I would highly recommend this recipe to anyone who loves to cook, isn't afraid of a mess or an involved process. It is definitely worth the work.

I love how you say "Chiles Rellenos" its HOT. Thank you for the tip on not touching our tender areas after handling those chiles. You should stuff me like one of those chiles! Adios!!

I made my first relleno a few minutes before I found your video. Showed me my mistakes. I used some leftover thick, meaty hotdog chili I made earlier this week for filling, adding shredded cheese (won't use that again), tomatoes, mushrooms. Fried it with the seam, about two inches, open and dealt with the leakage. Wish I'd seen your video first. It was pretty good for a rookie effort. It was helpful to actually watch the preparation. My poblano peeled easy enough but had no bite at all. I'm used to really hot stuff but still should have tasted some heat. It was in the fridge for a week. That may be the problem. Probably took a half hour plus sweating time. Can't imagine what Judy's problem was.

Fabulous recipe, yes, a little bit involved, but well worth it. In the end better than several 'mexican' restaurants I've been too. Thanks for the recipe. This will get used over and over in my house!

What a great demonstration. Very well done and the recipe is perfect.

Separating the egg whites and whipping them first made all the difference! The egg mixture coated the chilis and stayed on in the pan. It does take a bit longer than 15 minutes prep, and it's messy, but to Judy from Austin, REALLY, I had them dressed, cooked and eaten in just about an hour. And the process is half the fun! Treat them gently and they will love you.

I love chiles rellenos. So I wanted to make them for a group of my girlfriends. I got on line, read and watched this recipe in the making. Then, I went and bought my peppers, etc. OMG! I put together my filling the day before. I like more then just cheese in them, like meat, raisins, pecans, corn, onions...yummy. The morning of the dinner party, I decide to see how the charring of the peppers would go, how long it took, how easy it was to take off the skin. The charring when ok, then the steaming, then the skin. The skin is very difficult to get totally off. Now I see why so many restuarants serve the peppers with the skin on. Seeding them without rinsing them, was impossible. So I rinsed. Then I realized this was going to take and hour or more to prepare the peppers, so I got busy immediately. The peppers, of course, want to fall apart throughout the ordeal. The stuffing with toothpicks is a challenge because your peppers are so soft that the pepper keeps wanting to tear. Finally got them stuffed. Got dressed. I had set the table, etc. the day before. Wine was chilling. Made the sauce but did not want to soak the rellenos in it after it was crispy after frying in batter. So I thickened up the sauce, added a little sour cream and use it as a sauce over the fried rellenos. No soggy rellenos here. It was a hit, because I spent the better part of a day, plus the filling the day before, on cooking. Be prepare to modify, and do put more in your rellenos then just cheese, start early and don't soak your rellenos in watery sauce after frying. Not yummy. I thought this video was very unrealistic.

Just looking at this recipe it doesn't look all that authentic. I guess it's the filling. It's just Monterey Jack cheese. Which isn't even a Mexican cheese. It's American. I would suggest using a Queso Oaxaca, or Queso Chihuahua, or even an Asadero or Asiago. For a "meatier" filling mix it with an egg yolk and some bread crumbs.

THE BEST! This was the first time I made rellenos that were not in a casserole. I thought I was eating rellanos from my favorite Mexican restaurant. Mmmmm - mmmm - good. Thanx!!!!!!!

Having in-laws from Mexico City, I have to say that this recipe is EXACTLY how they prepare them in Mexico. I have made them several times but it really helped to see this video, being that I was given the recipe over the phone and hoping I did them right. Thank you!!!

This recipe was simple and turned out great thing is my egg whites looked nothing like yours but over all still came out fantastic. I really like the bean mixture I always thought plain cheese was to plain a flavor so thank you. LOVE LOVE LOVE IT!!!!!

Was so good and very easy to make. Thank you.

Tried it and loved it. Got the results I was looking for. Thanks for the help.

Love the recipe. Love the presentation! Need more from this guy.

I love this recipe. this is super easy, and I love the guy who makes these chiles rellenos because he makes it so simple, no big talker that's what I like about him. Thank you.

My first time making them...not like my fave restaurant does them but a great recipe that I like just as well. Love the presentation. Thanks!

Excellent recipe. Great suggestions on cuting cheese not shredding.

Wanted to say that we love this recipe of Chiles Rellenos and appreciate the simplicity and straight-forward presentation. Well done!

I have always made them like this...well not with all the salsa and stuff but it is an authentic recipe. I dont remove ANY thing from the chili tho..the hotter the better! Its a New Mexico thing...you wouldnt understand!

You can also add chipotle sauce from the can to the hot salsa and then some sour cream. Comes out soo creamy and delicious . Enjoy!

I would give this recipe a 5* rating - this is how I have made these in the past, but had not made them for some time now - I used the fresh Poblano Peppers and chared them just as your recipe & video shows! perfect two (2) per person would be enough for sure. Thank you

Tomatos and pepers from garden and farmers market, used Chihuahua cheese. It was the best I ever had.