Comments on: Poblano Chile Rellenos

By: India griffin

India griffin — Wed, 19 Oct 2011 05:29:12 +0000

Oh my freaking gorsh! My dad and I found your recipe and just said “hey these look good, let’s make them!” turns out that not only did they look amazing they were some of the best chilie relleno’s I have ever had in my whole entire life! Thank you so much for posting the recipe. They were completely and utterly delicious.

By: Nick

Nick — Tue, 06 Sep 2011 02:27:47 +0000

I would say you could prep the peppers and stuff them, but fried stuff like this usually doesn't reheat all that great. It's best right away.

I would roast the peppers, fill them, and then just batter and fry them right before dinner time. Good luck!

By: Connie

Connie — Mon, 05 Sep 2011 12:50:20 +0000

I plan on making these for a girls night but want to prepare them ahead of time. Will this recipe work well for a make ahead meal? Should I complete the meal and then heat them up and add the salsa prior to serving?

By: bent crayon

bent crayon — Mon, 15 Aug 2011 23:25:40 +0000

outstanding recipe. made a few changes due to lack of certain ingredients. used 2 fish peppers chopped and roasted big chiles instead of the serrano & jalapeno. also used some avery pale ale for my beer batter. excellent! again, great recipe and thanks for sharing!

By: Susan

Susan — Fri, 05 Aug 2011 12:42:54 +0000

ohohohoh! Fat Tire….I miss you Boulder!

By: Kitty

Kitty — Thu, 21 Apr 2011 06:48:44 +0000

Made this tonight and it was really good. Like any chile relleno recipe, dealing with the peppers is a bit of a pain but the end result was delish! I roasted my peppers under the broiler which worked quite well and I cooked the spinach with a little garlic and onion before adding to the cheese. Some of my peppers split so I held them together with a toothpick — just remind your eaters to look out for toothpicks. I thought the batter tasted delicious — I used Fat Tire beer. Will definitely make this again and work on my technique. Thanks for posting the recipe.

By: Nick

Nick — Fri, 01 Apr 2011 21:08:48 +0000

Also, yea… batter is just thin Glop. So if yours is too gloppy, just add more beer. Should do the trick.

By: Nick

Nick — Wed, 25 Aug 2010 08:49:36 +0000

Well… the recipe actually calls for 1 1/4 Cups of flour, but most batter is kind of gloppy…

If you want it thinner, just add a bit more beer and it'll thin out. Too thin though and it won't stick to the poblanos.

Good luck!

By: Anne

Anne — Wed, 25 Aug 2010 02:40:55 +0000

I don't know how this batter can be workable. Mixing 1 1/2 cups flour, 4 egg yolks, and 1/2 cup beer turns into a big pile of glop.

By: Chile Rellenos that went horribly wrong

Chile Rellenos that went horribly wrong — Wed, 18 Aug 2010 22:23:37 +0000

[...] should have followed a good recipe for chile rellenos. I should not have read said recipe and others and thought, I can totally adapt from these and make [...]