Senor Pico's Baked Chile Rellenos

From: Chef #671393

On Jun 28, 2009

Outstanding !! I've always (30 yrs.) made Elena Zelayeta's rellenos, and this is sooo close to the taste, except they're baked . Yeah !! The first time I used canned chilies, but today I used freshly roasted and peeled poblanos. I consumed 1/2 of one, and they are heaven ! And they weren't even for dinner. They sure will be tomorrow !! Thank you, Senor Pico's . And I'm of Russian heritage. Have always loved my roasted beets and Kasha.

From: Chef #870605

On Jun 23, 2008

This was an excellent alternative to the messy (and fattening) fried version. Not quite as tasty since it was fried, but once I topped it with salsa and sour cream, it made a world of difference. Hubby, who is the real chile rellenos fan, thought it was very good and said he would like to have it again.

From: kaocook

On Sep 8, 2007

This was just the recipe we were looking for. My aunt would make something very similar, so we modified it slightly to emulate her dish.. To the batter we added about 2 tblsp of flour and one tblsp cornmeal. and then once in the pan, we dusted the top with a bit of flour to encourage it to brown. We also left it in the oven for ~8 additional minutes until the top was browned nicely.

From: PanNan

On Aug 16, 2005

My family really enjoyed this recipe. I used fresh hatch chiles and roasted them under the broiler. The chile rellenos were surrounded by a light and fluffy batter (that didn't taste greasy like the fried ones. I couldn't resist adding some grated cheese on top before baking. The Senor Pico's Picante Sauce really added great flavor. A bit time consuming with the roasting of the chiles, but very delicious.