Chiles Rellenos Gratin

  • EllenDeller Posted: 06/21/09
    Worthy of a Special Occasion

    We loved this recipe. I make stuffed peppers and chiles all the time and have never had one quite this good. I followed the directions exactly except that I put the pine nuts on top right before broiling. I made the peppers around 10 pm Wed. night when I was too tired to do anything else, then after work Thurs. whipped up the sauce (with 1/2 as much cornstarch instead of flour--much quicker that way) and baked them. Served with a simple rice cooked in chicken stock and the CL jicama-carrot slaw.

  • lacook Posted: 12/18/08
    Worthy of a Special Occasion

    this was so bland. i thought by the ingredients it would be delicious - it certainly looked nice. but i guess they ask you to add all that salt at the end (which i won't do - that was way too much salt) because without it the dish tastes like mush. i won't make it again but i bet it would taste much better with feta rather than that bland mexican queso fresca.

  • KeyLimePie Posted: 09/12/10
    Worthy of a Special Occasion

    I could have made 2 meals in the time it took to make this dish. I love poblano peppers, so I was excited about it, but the reality was that it just wasn't a very good investment.

  • Lumpy52 Posted: 04/24/11
    Worthy of a Special Occasion

    These are a favorite for us. The first time I made them I put all of the red pepper into the chilis; never made that mistake again. It is time consuming but worth it. I frequently make up extra stuffed peppers and freeze them for later. Once defrosted just add the sauce and bake.

  • CAgirlinIA Posted: 09/21/11
    Worthy of a Special Occasion

    I agree with Key Lime Pie. The end result was not worth the time investment. I, too, love poblano peppers and I had saved this recipe in my "must make" folder for some time before making it. I won't make it again. The quinoa stuffed poblanos (either So. Living or CL - personally I like the So. Living best) are WAY better and less time invasive.

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