Tasted great, but very messy to make. Ended up dumping cheese out into the egg fluff while trying to batter the whole thing, thought the whole dish was going to be a disaster, but it cooked up well.
Chiles Rellenos Made Easy
rkhill Posted: 05/26/11
Michelelyl Posted: 05/25/11
I made this recipe tonight after reading about it in Cooking Light for the June 2011 issue- it was delicious, but not as flavorful as I expected. I did add some cumin and one chipotle in adobo to the sauce to add more flavor.My husband and I do like it hot- and flavorful. I really liked the whipped eggs whites as the dip for the cornmeal, but I think the egg yolks were not needed. It would have saved on the fat content in the calories. I also added a skewer to hold the poblanos closed. I don't care how good of a cook you are- after charring, peeling, slicing a slit in the pepper and pulling out the seeds, you still need something to keep the cheese in the pepper. I liked the technique. I loved the crunch of the cornmeal. Thank you Daniel and Cooking Light :)
atremag Posted: 06/27/11
"Chiles Rellenos made Easy," what a misnomer. This recipe was a pain in the butt! It took me over 2 hours! Usually, CL recipes tend to be more complicated, but this recipe had way too many steps for what is supposed to be a simplifed version. The egg fluff was goopy and messy. It didn't really coat the pepper well. I had to rub it on to get the cornmeal to stick. I had to use more than double the amount of cornmeal. I used toothpicks to keep the pepper closed while coating, but didn't need to when actually cooking them. Overall, the taste was good, but it wasn't worth the time and effort required. I would not make this again.
wellfed59 Posted: 09/06/11
It wasn't easy, but it was good! I used poblanos and tomatoes from my garden. There is a trick to making these without the filling falling out, and trial and error will help. My husband says these are a keeper.
luvlelwyr Posted: 09/11/11
It was really good, but this this is the easy version, I can't imagine the difficult version.
BethNy Posted: 11/26/11
The others reviewers were right that this is not "made easy." However, we loved it. I added a jalapeño and some red pepper to the sauce to give it some heat. We also used 2-3 toothpicks per pepper to hold them together. Just be sure to remove them before serving :) My husband eats lots of chile rellenos (he is from Phoenix and lived in Texas) and said this this the second best he has ever had...not bad for a light recipe. We plan to freeze the left over sauce to save time next timewe make it.
girly668 Posted: 12/29/11
So good!! I added shredded chicken to the mixture inside the peppers. I also didnt bother separating and beating the eggs into peaks. I found it unnecessary. You definitely need to pin the peppers together with toothpicks! They will never make it into the pan if you dont!
Emz101 Posted: 07/03/13
Holy crow this was a complicated recipe recipe. I used regular salsa and it worked out fine, I think the sauce would have been a great salsa on its own. The peppers would take a lot of practice to get right. I found it hard to get all the skin off the pepper without ripping them, I had a hard time getting the membranes and seeds out of the peppers without ripping them even more and the dredging was really difficult since I had to use both my hands to wipe the egg white mixture all over the pepper since it wouldn't stick, the corn meal pulled all the egg off, I kind of had to force it on. It did cook up fine however I found the inside of the pepper was holding quite a bit of water so it was watery. The taste was good but not good enough for me to make again.
MrsBachand Posted: 04/01/14
Delicious! Not hard, but a bit time consuming. I used queso fresco instead of goat cheese and think it tasted very authentic. Also used regular salsa instead of verde because that is what I had...I bet it is even better with the verde. The beating of the eggs made it foamy enough to help it really stick to the pepper. It is messy when you are dredging the peppers, but they cook up great.