12 Reviews of Senor Pico's Baked Chile Rellenos

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.

From: Laudee

On Jul 31, 2003

Mizz Annie, you've done it again!! You know I made your DP picante sauce recently...Now, your SP rellenos...Together...Divine!! Really a scrumptious dish! Whipping the egg whites makes all the difference...Did use canned chilies...worked great. Thanks for sharing...We'll be doing this one again, for sure! Laudee

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: Mysterygirl

On Oct 23, 2002

This is really good. I love chili rellenos. I would suggest modifing the ingredient list so that it is clearer there that you need both the monterey jack and the cheddar as I read it to be one or the other until I read through the directions.

From: HEP MEP

On Aug 6, 2005

I made a couple of these for myself tonight.This was my first experience with handling fresh chilies. I bought 3 poblanos (yes- I'm a wimp) and did them in the broiler,then saved the two best-looking ones. I had one tonight - saved the other. I wasn't up to tackling the picante sauce just for myself, so I bought a jar of Pace with cilantro. Really delicious and it sure satisfied my craving for something Mexican besides enchiladas or tostadas-the latter of which we have a lot. And I like the fact that these don't have to be fried.I'd like to say I'll make this again but I'm pretty sure my Family Unit wouldn't dig it. Well, maybe when I'm on my own again. Thanks!

From: Donna Matthews

On Jun 12, 2005

Very quick, very easy, and very yummy. I only had cheddar cheese and La Victoria mild salsa on hand, but we thought they were wonderful this way. I served them with Mexican Salad #73438

From: PepperAndy

On Oct 2, 2005

I had trouble with this - the eggs never all set up. Probably something I did (or didn't do). Of the portions that did set up it was good - quiche like. I still like traditionally fried rellenos better, but this is a good alternative when you don't want the mess and fat associated with frying.

From: Chef #1360984

On Sep 1, 2009