Chiles rellenos (RECETA) Stuffed Peppers Recipe
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Date: 2020-05-15
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Comments and reviews: 10
Ramona
I 75 and my signature dish is rellenos but one huge difference! I no longer use fresh chili s to stuff, I use old town or or Ortega chili for stuffing, instead of toasting and peeling those damn chili s, you really can t tell the difference once you ve stuffed and filled them. It s just more convenient, I sure purists will say it s not original but hey, the sign a great cook is using what is at hand! Her recipe is good but not time productive! Lol,
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I 75 and my signature dish is rellenos but one huge difference! I no longer use fresh chili s to stuff, I use old town or or Ortega chili for stuffing, instead of toasting and peeling those damn chili s, you really can t tell the difference once you ve stuffed and filled them. It s just more convenient, I sure purists will say it s not original but hey, the sign a great cook is using what is at hand! Her recipe is good but not time productive! Lol,
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Hodge
I order these every time I go to a Mexican restaurant. I tried these tonight and they were super delicious! You make these look very easy to make. I over cooked the peppers when I had them broil to char them apparently. Pretty comical trying to piece them together with my toothpicks. I made it through and managed to keep them together. Next time I order these at a restaurant, I will appreciate all the work that went into making them. So good!
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I order these every time I go to a Mexican restaurant. I tried these tonight and they were super delicious! You make these look very easy to make. I over cooked the peppers when I had them broil to char them apparently. Pretty comical trying to piece them together with my toothpicks. I made it through and managed to keep them together. Next time I order these at a restaurant, I will appreciate all the work that went into making them. So good!
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Alice
Hi Beautiful Mama, thank you for this wonderful video. these chiles look fabulous. I will definitely make them. I love your clear voice and to-the-point teaching style. Long wooden toothpicks or wood skewers cut shorter work well too for closing fat peppers. How do you keep your egg whites from getting watery at the end of the last few you dip? I have made them with combo of mexican cheeses and prawns. or langastino lobster tails. YUM!
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Hi Beautiful Mama, thank you for this wonderful video. these chiles look fabulous. I will definitely make them. I love your clear voice and to-the-point teaching style. Long wooden toothpicks or wood skewers cut shorter work well too for closing fat peppers. How do you keep your egg whites from getting watery at the end of the last few you dip? I have made them with combo of mexican cheeses and prawns. or langastino lobster tails. YUM!
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david
haven't watched vid because I know recipe. just wanted to pass on some info. know how lucky 1 person is if get the spicy hot chilli. by accident many yrs ago discovered how all can be lucky and get HOT chilli's. burn skins on camal like always. put in paper bag in oven, just the pilot light creates warmth there. get tired and forget about them till next day. then next day desead them and continue recipe. OMG! SO Hot! but ever so good
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haven't watched vid because I know recipe. just wanted to pass on some info. know how lucky 1 person is if get the spicy hot chilli. by accident many yrs ago discovered how all can be lucky and get HOT chilli's. burn skins on camal like always. put in paper bag in oven, just the pilot light creates warmth there. get tired and forget about them till next day. then next day desead them and continue recipe. OMG! SO Hot! but ever so good
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jessica
bonus tip. Blend bell pepper onion and tomato add a bit of salt to taste garlic and cumin (throw in a jalapeno or 2 if u want a bit of a kick) w some of the leftover oil put your salsa in a nice size pot or pan and then let the chiles cook and simmer in the salsa for about 10 more minutes serve them w a bit of salsita on top and so. e White or yellow rice. #mouthgasm!
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bonus tip. Blend bell pepper onion and tomato add a bit of salt to taste garlic and cumin (throw in a jalapeno or 2 if u want a bit of a kick) w some of the leftover oil put your salsa in a nice size pot or pan and then let the chiles cook and simmer in the salsa for about 10 more minutes serve them w a bit of salsita on top and so. e White or yellow rice. #mouthgasm!
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jack
I went to a Mexican restaurant and ordered Chile rellenos got my meal there was no Chile I told the waiter and he went in back came back and told me that there was no Chile in Chile Rellenos. I never have been back there. I lived in Texas and California for many many years I know what a proper Chile Rellenos is. besides its literally in the name
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I went to a Mexican restaurant and ordered Chile rellenos got my meal there was no Chile I told the waiter and he went in back came back and told me that there was no Chile in Chile Rellenos. I never have been back there. I lived in Texas and California for many many years I know what a proper Chile Rellenos is. besides its literally in the name
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Corina
Many thanks for this recipe. Can I add bacon, fresh diced1, and onion? A neighbor gave me a 5 gallon bucket full of these. I would like to prepare and cook them and refreeze them already cooked. This way on nights that we're rushing it would be a home cooked meal in a few minutes. What do you think? Is this possible with peppers?
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Many thanks for this recipe. Can I add bacon, fresh diced1, and onion? A neighbor gave me a 5 gallon bucket full of these. I would like to prepare and cook them and refreeze them already cooked. This way on nights that we're rushing it would be a home cooked meal in a few minutes. What do you think? Is this possible with peppers?
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lilliputlittle
I love having a gas range to roast peppers now. Broiling them to char them usually leads to overcooked peppers that fell apart too easily when trying to remove seeds and stuff. I love to eat my rellanos dry, too. Restaurants often put way to much sauce on them and the wonderful poblano/cheese flavor gets drowned out.
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I love having a gas range to roast peppers now. Broiling them to char them usually leads to overcooked peppers that fell apart too easily when trying to remove seeds and stuff. I love to eat my rellanos dry, too. Restaurants often put way to much sauce on them and the wonderful poblano/cheese flavor gets drowned out.
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Toni
Thank you so much. I knew that somehow that you had to whip the whites, but couldn't figure out how to add the yolks. You were the ONLY one who did your rellenos this way. I made them years ago exactly like you did, but I had forgotten. This is the BEST way! Thank you so much. AND THEY ARE SO TASTY THIS WAY. YUMMY
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Thank you so much. I knew that somehow that you had to whip the whites, but couldn't figure out how to add the yolks. You were the ONLY one who did your rellenos this way. I made them years ago exactly like you did, but I had forgotten. This is the BEST way! Thank you so much. AND THEY ARE SO TASTY THIS WAY. YUMMY
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KaBoomer
Wow, great job! I had no idea making CHILES RELLENOS was so labor intensive! Someone would have to be pretty special for me to go thru all that trouble. And yes, I can definitely understand the old woman in your story dreading the sight of her husband bringing home a large bag full of poblano peppers.
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Wow, great job! I had no idea making CHILES RELLENOS was so labor intensive! Someone would have to be pretty special for me to go thru all that trouble. And yes, I can definitely understand the old woman in your story dreading the sight of her husband bringing home a large bag full of poblano peppers.
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