Comments on: Poblano Chile Rellenos

By: Larry

Larry — Sun, 07 Mar 2010 17:28:14 +0000

I made this healthier without the batter, but with the peel. Slice the Pablano pepper in half, fill with heated mixture of refried beans, chopped leftover roast beef, sauted onions and tomatoes, celantro, lime juice, chili powder, garlic, seasoned salt, and hot sauce. Cover with salsa. Bake at 375 for 20 minutes. sprinkle with grated cheese and crushed tortilla chips and bake for 10 min. more. serve with rice or beans, and sour cream with chopped celantro.
I’m not sure if this is traditional, but I use recipies as a starting point of creativity and not as a book of rules. Go create !

By: Two blogs I read every day – Lime Red Studio

Two blogs I read every day – Lime Red Studio — Thu, 04 Mar 2010 14:07:51 +0000

[...] writing about the Cost of Cooking. If you do nothing else today, read this post. Also, he had a chile rellenos recipe last week that blew me away. The second is Pete Bakes. I haven’t heard from him in a while, [...]

By: Trevor

Trevor — Thu, 07 Jan 2010 18:43:22 +0000

Great work on this …. especially the spinach part.

By: Rachel S

Rachel S — Mon, 28 Sep 2009 00:23:22 +0000

I had a heck of a time finding a decent looking recipe for Chile Rellenos on the web, then finally came across this recipe. I love the step-by-step instructions along with the pictures; that really helps.

After all was said and done, these were really good. I think I am going to play around with the filling next time, and I may make green chili to put on top, but other than that, this recipe is a keeper. I love the batter. It’s so easy to make and when fried up, it makes a very nice, light, crispy coating around the peppers.

By: Rellenos relaxation «

Rellenos relaxation « — Thu, 27 Aug 2009 01:24:32 +0000

[...] to order at the local Mexican place, chile rellenos! I modified this awesome, detailed recipe from Nick, and though not as pretty as his, it tasted pretty good! I prepped some red quinoa, which perplexed [...]