17 Reviews of "Chile Rellenos"

From: Chef #173443

On Sep 18, 2005

I think the egroll wrapper idea is GENIOUS.I made a few small changes.I used fresh poblanos,instead of canned chiles.I sauteed the poblanos with tomatoes,onion and cilantro,and seasoned them with Goya Sazon.I used over-sized spring roll wrappers.I used 2 spring rolls at a time (to keep all of the juicy peppers inside),I put 1 slice of muenster cheese on the wrapper,added a heaping spoon of the pepper filling,added a slice of cheese on top,and rolled it up tightly.I sealed it with a small dab of flour-water paste,so it stayed sealed while frying.These were so quick to put together and everyone DEVOURED them.Whoever made up this idea of putting them inside a wrapper was brilliant.Authentic Chile Rellenos are a pain to make,and these have all of the flavor without the aggravion of peeling the peppers,whipping the egg batter and so on.Thanks!!

From: Andtototoo!

On Jul 23, 2007

These were pretty good. I liked the ease of preparation. You could also buy mild diced green chilies and grated cheese and put them in won ton wrappers for small appetizers.

From: Merlot

On Jun 12, 2003

WOW! When you need a Mexican fix, this is the recipe to try. These are so easy to make and really hit the spot! I love the idea of being able to prepare them ahead of time. Thank you for sharing this.

From: somebodys_sweet_pea

On Feb 19, 2008

I made mine more or less the way Chef #173443 made hers - and OMG LOOK OUT! I don't think there's much you could do wrong with these, esp if you include cheese! I made these twice this week - once fried and once brushed with oil and put under the broiler (flipped once). Both worked out great! WILL MAKE THIS ONE OFTEN, THANKS!!

From: Darlene Summers

On May 22, 2003

Grandma Pam, Oh my goodness,these were so easy to do,and they were so very good. We dipped them in salsa,and they were a hit with my husband. Thank you so much!!! Darlene Summers

From: canarygirl

On Feb 18, 2004

OMG! If I could give this recipe more than 5 stars I would! I loved the ease of prep, and the flavor was awesome! I wasn't sure which size can to use, and realized that 1 4 oz was not nearly enough...it only had 3 chiles in it. hehe So I would recommend at least 3 of those. I made up a green gravy to serve with these as well that I will be posting. Deeeeelicious!!!

From: Catfish Charlie

On Feb 23, 2005

As coincidence would have it, I am certain that I know what restaurant this recipe is referring to, as I frequented the place for many years and always ordered the chilis rellenos. I was sad to see the restaurant close its doors as it was a common hang-out for my group of friends, but I have tried this recipe and it does a great job of duplicating those crispy "gringo" style rellenos. Be sure to eat them while they are crispy- if you let them sit they will get soggy. They are especially great when served with a smothering of green chile!

From: AllieOop

On Mar 12, 2005

Wow, so easy and really great! After the first two, we didn't roll them in the cornstarch, and really couldn't tell any difference. We also started thinking about what we could add to give them more zip and what else we could put in egg roll wrappers. My 17 year old son kept eating and eating them! Thanks!

From: sarahj

On Jul 3, 2004

How easy and yummy! I am always looking for a do ahead recipe. My DH and I ate them for supper but what a fabulous appetizer to share. Thanks!

From: pixiesmom

On Jun 4, 2004

I have been searching for this recipe. My husbands aunt made these once and we all loved them. I loved the simplicity of the egg roll wrapper! Thanks for posting. I probably won't make often b/c I don't ever fry things - but I am so glad to finally have the recipe. These are yummy!