Chiles Rellenos Gratin

It's disappointing to see some of the poor reviews for this remarkable dish. I've been making it since it first appeared in Cooking Light magazine, years ago and agree it's a process, but really not difficult.

I always use fresh Poblanos and never have trouble charring them, throwing them in a ziploc bag and getting them to shed skin and seeds.

Dividing the beans, gently mashing a portion and leaving the remaining whole provides a nice juxtaposition of visual look and texture and for those who considered it bland, adding more cumin, finely minced chipotle chilies will help.

I use Trader Joe frozen corn, always use sweet onions in addition to scallions which is a lovely balance for the creaminess of the beans and Queso Fresco, which is purposefully a mild, creamy Mexican cheese. The Bechamel brings an additional creaminess and reduces the heat of the chilies and all for a little extra work, fewer calories than fried versions and offers a relatively healthful version of this dish.

I never top it with crumbs as I think it's unnecessary calories and adds nothing.

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.

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.

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.

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.

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.