Ingredients
- 6 to 8 poblano chiles (about 2 pounds)
- 1 batch red sauce or salsa roja
- 3 to 4 cups grated melty cheese such as Oaxaca, Monterey Jack, mozzarella or Muenster
- 4 eggs separated
- 1/2 cup all-purpose flour
- Vegetable oil for frying
To Prepare
To prepare the poblano chiles:
- Place chiles on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, while the flesh must be cooked but not burnt. Place them immediately in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Lastly, under a thin stream of cold water, remove the charred skin, which should come right off. Make a slit down one side of the pepper and remove the cluster of seeds and veins. Once cleaned, pat them dry.
- Stuff each of the poblano chiles with about 1/2 cup grated cheese, or as much as will fit, allowing them to close. You may seal with a toothpick. Place 1/2 cup flour on a plate, roll the stuffed chiles in the flour and let them sit. The flour coating will help the batter coat and stay on the chiles.
To prepare the batter:
- In a stand mixer, beat the egg whites until they hold stiff peaks. Gently, on low speed, fold in the egg yolks and only beat enough so that they are incorporated, a few seconds.
To cook the chiles:
- In a large casserole, heat about 1/2-inch of oil over medium to medium-high heat. Once hot, test the oil, by dipping a teaspoon of batter into the oil; if there are active bubbles all around it, it’s ready. Dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter.
- In batches, place them in the hot oil without overcrowding, trying to have the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Fry for about 2 minutes per side, flipping genly with a slotted spoon, until golden brown. Transfer to a paper-towel covered drying rack or platter.
To serve:
- Heat the salsa roja. Serve the chiles with a generous amount of salsa roja spooned on top. Alternatively, you can place the chiles in a casserole and top with the heated salsa roja. Eat while hot and melty!
Comments
141comments inChiles Rellenos
Susan
Feb 15
I am soooo excited to find your straight forward chili-rellenos recipe! I didn’t think they would be easily doable at home. I’m so tired of ordering them in restaurants when they fry a scrambled egg and fold it around an empty, canned, vinegary chili! They’re awful!! These will be delicious I’ve no doubt!! I’ll post again once I can get the chilis and make them!
Pati Jinich
Feb 25
So happy you like this recipe Susan, let me know how your Chiles came out!
Carla Caldwell
Jan 30
Pati, I just love you show and recipes! I am making your Chile Rellenos and sauce! Plus going to try to make homemade taco shells, hopefully these will turn out as great as yours! 🙂 :). Excited and Nervous, Making these for Taco Tuesday tonight for my family! Have awesome day and God Bless. Carla from Missouri
Pati Jinich
Jan 30
Hey Karla, it is going to be a great Taco Tuesday at your home! Let me know how you and the family enjoyed dinner!
Teresa Andrada. Calif.
Jan 13
Love your show and travels Patti. I will try these Chile rellenos. My step mom made the best ever. Unfortunately she passed away. But you I will trust with an excellent recipe. Keep up the good works.
Pati Jinich
Jan 14
Thanks so much Teresa, let me know how you liked the rellenos!
Sheila Speranzella ❤️
Dec 31
Dear Pati, why do the poblanos have to be skinned? Ha, I don’t have a mixer, so tried beating the egg whites by hand, not good,,, so I improvised and wrapped the peppers in biscuits. They are in oven now, so we’ll see if they are mmm, mmmm, yum yum, love to you❤️
Pati Jinich
Jan 14
Let me know how they came out Sheila! The poblano skin can be a bit tough so I think it is always a good idea to char and skin them first 🙂
Sheila Speranzella
Dec 31
What type of oil do you use to fry the battered peppers? Love watching you , your family and your shows!!!❤️❤️❤️
Pati Jinich
Jan 14
I use vegetable oil 😉
Mark
Dec 13
OMG, Pati! This recipe was so easy AND delicious! Rellenos have always been my favorite Mexican dish, but I never tried making them…until now. I’m going to make them often, along with your homemade refried beans. Thanks!
Pati Jinich
Dec 20
So happy to hear Mark, gracias and enjoy!
Melodie
Oct 12
Chile REllenos is my favorite dish Which Cookbook has this recipe?
Pati Jinich
Nov 06
Hey Melodie, you can find this recipe in my second cookbook “Mexican Today” 🙂
Laura P.
Aug 27
1st successful batch of rellenos. Delicious!! I made your red sauce as well, as recommended. It is OUTSTANDING.
Thanks for sharing this recipe.
Pati Jinich
Sep 04
So happy you made these Chiles Laura, yay!
Eduardo Zavala
Aug 17
Party, porque no phones Las resetas en espanol?
Pati Jinich
Sep 04
Hola Eduardo, si tengo mis recetas en espanol, las puedes encontrar en mi website aqui https://patijinich.com/es/
Anonymous
Apr 20
Made these with your red sauce for husband’s birthday, Absolutely wonderful, Thank you so much!
Pati Jinich
Jun 06
So glad you guys liked them, happy belated birthday to your husband!
Anonymous
Feb 17
Where the salsa roja recipe? Please and Thank you!
Pati Jinich
Mar 09
Here you go, follow this link to find it 😉 http://patijinich.com/red-sauce/
Martha Fiattarone
Aug 05
I may also change to dairy free cheese. I can’t have cheese. I will let you know how they come out!
Pati Jinich
Aug 09
Please do Martha! I hope you and your husband enjoyed this recipe 🙂
Angela
Jul 17
I prepared this for friends. It was so delicious! I hope to make this again. Can the chemistry be prepared, cooked ahead and then reheated leaving off the sauce until served?
Pati Jinich
Jul 20
So glad you and your friends enjoyed the Chiles Rellenos Angela. Of course you can prep ahead and just add the sauce when you are ready to serve 😉
Anonymous
Jun 03
This recipe was so good Pati! Thank you so much.
Pati Jinich
Jun 10
My pleasure! So glad you enjoyed one of my favorite recipes ever.
Carmen B
May 22
Hi Pati, my name is Carmen
any advise on how to prepare chiles rellenos for drop-in guests, the way restaurants have them ready for orders.
This is the classic recipe as my Mom used to make. Thank You!
Pati Jinich
May 25
Prepare your red sauce and keep it in the fridge if you are serving the next day or after or in the saucepan if your are serving the same day. For the chiles, prepare them all the way until fried in the batter and do the same for keeping. When you are ready to serve them, warm your sauce on the stove top and your chiles in the medium rack of your oven. They will be perfect!
Betty Olmstead
Apr 18
Is there another sauce that can be used. My daughter can’t handle tomato based sauces. Want to try this recipe
Pati Jinich
Apr 19
Chiles rellenos go traditionally in tomato sauce Betty, but you can try this other recipe http://patijinich.com/cheese-chile-relleno/ and top your tacos with a tomatillo based salsa instead, like this one 🙂 http://patijinich.com/salsa-verde-cruda-with-avocado/
Lilly H
Mar 19
Can I bake these instead of frying? I’m so happy with them but I can’t have too many fried foods.
Pati Jinich
Mar 20
Of course, go ahead and enjoy them Lilly! I also have this recipe for Chiles Rellenos that are steamed instead of fried 🙂 http://patijinich.com/chile-relleno-rice-with-salsa-roja/
Anonymous
Apr 10
Looks delicious
Rachael T
Mar 14
This was a wonderful recipe! Thank you.
Pati Jinich
Mar 15
So glad you liked it Rachael 🙂
Pamela
Jan 19
I love all the information, recipes, the insights to many customs,
beautiful villages, markets. Your show, is so inspiring.
I’m making Chiles Rellenos with cheese filling, pan fried chorizo sprinkled on top,
this Saturday for 130 people part of a five course Mexican theme dinner.
Thank you…
I ♥️ Mexico
Pati Jinich
Jan 22
Wow! Good luck Pamela, hope everyone enjoys your Chiles Rellenos 😉
Karen Barnts
Jan 18
YUMMY thank you
Pati Jinich
Jan 22
My pleasure 😉
Megan
Nov 06
My first time making chiles rellenos and this recipe was absolutely perfect! Always love your recipes Pati! Thank you!
Pati Jinich
Jan 04
Gracias Megan, so glad you liked this recipe for Rellenos 🙂
Dennis
Oct 30
My first try ever making Chiles Rellenos, even harvesting the peppers from my garden. Easy and will make again. Hope to try various tweaks on the filling.
Pati Jinich
Jan 04
Yay, awesome Dennis, please let me know what fillings are you experimenting with 🙂
Linda
Oct 04
Just made these! Yum! I grew poblanos this year, but some weren’t very big… so…. Quite a few small rellenos! The roja sauce is perfect!
Pati Jinich
Oct 05
Glad you liked this recipe Linda, thank you!
Ken M
Sep 11
Hey Patti! We are big fans from New Mexico! Can you settle a disagreement? It should be “chiles relleno” correct? Not “chiles rellenos” nor “chile rellenos”. They are chiles prepared relleno style (stuffed). Just like it’s not eggs Benedicts – right? And one would be a chile relleno?
We believe we have heard you say it correctly on your show – chiles relleno.
Thanks
Pati Jinich
Oct 03
Well, sorry to disappoint, one is Chile Relleno, two or more is Chiles Rellenos 🙂 Who was the winner??
Barb Miller
May 05
Going to try this recipe tomorrow. Can’t wait!! Pati you inspire me to want to cook. Such a Fan..
Pati Jinich
May 10
Thanks so much Barb, so glad you are giving this recipe a chance, yay!
Carmen Rios-Ramirez
May 01
Pati….I was just watching all the programs where you traveled with your crew to many places in Mexico. What a wonderful set of programs. Mexico is beautiful. I traveled to Zacatecas some years ago and loved it.
I shall try your recipes as happiness comes to me when I am in the kitchen.I am Puerto Rican and was raised in New York where I arrived at 14 months. I now live in Northern California I, like you love to cook for my family and I live in a senior residence and cook and give it to the seniors. The smile on their faces makes my heart so happy.
Right now I am ready to cook Arroz con Pollo y Pink Beans…….Thank you Pati for such an amazing program and the love you have for your staff!!!!!!!! Will make one of your recipes and give you feedback. Hasta Luego!!!!!
Pati Jinich
May 11
Thanks so much Carmen! Loved reading about you cooking for the seniors in your residence, I really hope they like the Arroz con Pollo and everything you cook for them, please let me know 🙂
Chrissy
Mar 07
I made for first time and family loved them . I thought it would be hard but no . Some were hot . But we eat with beans .
Pati Jinich
Mar 07
So glad you made and enjoy the Chiles Rellenos Chrissy! Sometimes the poblanos are spicy but never very hot, great idea to pair them with beans 😉
PJ
Jan 12
These are the best! Have made them twice – once with cheese and once with carnitas and cheese.
Pati Jinich
Jan 16
Uy! Carnitas and cheese, YUM!
Tori
Oct 23
Delicious! Thanks for the inspiration.
Pati Jinich
Oct 27
Thanks to you for the feedback Tori 😉
Beth
Oct 20
These were delicious but way too labor intensive for me! 😂. I will save it for my favorite local Mexican restaurant.
Pati Jinich
Oct 22
😀 😀 It is a lot of work Beth, but glad to hear it was worth it 🙂
Patrick Palmer
Oct 17
Wow! I have always ordered Chiles Rellenos in the restaurants here in Tucson and in Douglas. First try I didn’t get the “char” right and the chiles cooked, hard to process but still tasted great. Last night I did the charring in the broiler and much better outcome, delicious and “ummmm” for sure, thank you for your precise recipes. Also made your Red Sauce and Mexican Style Rice.
I’m really glad I didn’t have your camera crew hovering over me… it would not have been a usable show! Loved your Tucson and Hermosillo shows, really close to home.
Pati Jinich
Oct 19
So glad to hear you are mastering the Chiles Rellenos Patrick, yay 😉
Sharon
Sep 27
I grew up on the border of Mexico in a town called Douglas Arizona learned how to make every conceivable Mexican recipe from our housekeeper. I have always had trouble making chili Rellanos until I found your recipe I’m making them tonight for dinner keep your fingers crossed I think they’ll turn out great. I remember my mom made them the same way and my mom is not a Mexican but she grew up on the border like I did. My husband and I eat Mexican food at least three times a week and enjoy all of this I now live in Phoenix so I can still get all the things I need. love all the recipes. Muchas gracias!
Pati Jinich
Oct 04
Muchas gracias Sharon, how did the Chiles Rellenos turn out? The new season from Sonora is out and I have another good recipe for Chile Relleno for you, enjoy! http://patijinich.com/pati_2020/picadillo-chile-relleno/
Stefanie Glendenning
Sep 24
We saw an episode for chilies rellenos last Sunday. I tried to find the recipe on line. The red sauce had dried chiles Colorado in the sauce. I couldn’t find that particular recipeon line. Did you bring it up a notch? But going by memory we made it work. The sauce is amazing the chilies are to die for. This will be our favorite go to recipe from now on. Thank you!!!
Pati Jinich
Oct 04
Hi Stephanie, that Sunday Create had a marathon of the show plus a sneak peak of the first three episodes, you may have seen the new recipes for Chiles Rellenos and Salsa de Chile Colorado there. Now the recipes are up here in the website (http://patijinich.com/pati_2020/picadillo-chile-relleno/ and http://patijinich.com/pati_2020/colorado-chile-salsa/) or you can watch the whole episode on my Youtube Channel here https://www.youtube.com/watch?v=XY_QBBvNqis
Stephanie
Aug 11
Hola Pati!
If my chile poblanos are too soft and tearing a bit while trying to remove seeds and stuff, is that because I overcooked/overcharred them? Thank you
Pati Jinich
Aug 12
Most likely yes Stephanie, just char them to the point where it is easy to peel them but they are sturdy enough to be cleaned inside and the stuffed. Good luck!
Anonymous
Aug 15
Thank you, Pati!
Helen
Jul 08
Can you post belly button beans?
Pati Jinich
Jul 08
Absolutely Helen, here you go, enjoy! http://patijinich.com/pati_2020/pinto-bean-soup-with-masa-and-queso-fresco-dumplings/
Bernadette
Jun 29
I made these for dinner and they were amazing!! My heart is in Mexico, I love the culture and the people. My husband is from Mexico and we just returned from living there. Thank you so much for your inspiration to cook great food!! Viva Mexico 🇲🇽!!!!!!!!!!
Pati Jinich
Jun 30
Muchas gracias Bernadette! What can I say, just “Como Mexico, no hay dos!”
Susana
Jun 25
They were so good! My family loved them.
thank you for sharing.
Susana
Pati Jinich
Jun 27
Gracias Susana! What’s not to love about chiles rellenos, right? 😉
Eunyoung
Jun 21
Hi, Pati! Chiles rellenos is my parents’ favorite Mexican dish. Made this for Father’s Day and it was a total success! The whole family have already asked for it again as there were no leftovers. Thank you 🙂
Pati Jinich
Jun 23
Bravo Eunyoung, so glad to learn the family loved these Chiles Rellenos, yay!
Deborah McLean
Jun 08
Hi Pati! My husband and I are huge fans of you and your show and I’m a huge fan of chiles rellenos. The best I’ve ever had were in a small farming community in western Kansas, where Mexican immigrants opened restaurants (I live in western NY, but my best friend’s husband is a doctor in KS). I’m a pretty good home cook– my adult children still ask my advice, which is amazing. Still, I was afraid to tackle chiles rellenos. Until tonight when I tried your recipe. What went well: the salsa roja was so good I wanted to lick the plate. What could have been better? The chiles rellenos were greasy. They were delicious, but greasy, and that made them heavy. Would using less oil help? What about using an air fryer? I’d love your advice. Thanks!
Pati Jinich
Jun 10
Thanks so much Deborah for your message! To be honest with you I have not tried an air fryer for these before, but I’ve heard that it works wonderfully. If you try, please let me know how they come out!
Sheryl
Jul 29
I think they might be greasy because your oil wasn’t quite hot enough. Just a guess…
marisol
May 19
How about if we don’t have a stand mixer?
Pati Jinich
May 20
No problem! You can mix the batter with a hand mixer or even with a whisk a some elbow grease 😀
AmyInNH
Apr 13
“Place them immediately in a plastic bag”
Cover with a bowl, or place in bowl with plate (or the baking pan) covering it.
No need for plastic.
Pati Jinich
Apr 16
Good suggestions Amy, thanks so much 😉
Donna
Apr 03
I made these, and they are delicious! I used mozzerella in my husband’s, because he is picky about cheese. These are going to be a regular thing!
Pati Jinich
Apr 06
Excellent choice, mozzarella works perfectly! I hope the husband loved them 😉
April
Mar 25
I just made these and my family loved them. Thank you so much for the recipe.
Pati Jinich
Mar 26
Thanks April. I am SO glad to hear everyone liked the Chiles Rellenos, those are always a crowd favorite 😉
Nora
Jan 05
Love this receipe! My mom and grandma would make these. Now I make on my own. Sometimes I add chicken! Thanks so much!
Pati Jinich
Jan 06
Have fun making them, Nora!
Marie Baca
Jan 02
What’s the recipe for red Chile salsa for rellenos?
Pati Jinich
Jan 03
Here’s the recipe, Marie: http://patijinich.com/pati_2020/red-sauce/
Maggie...
Aug 08
Me encantaron tus chiles rellenos, son muy faciles de hacer.
Pati Jinich
Aug 09
Mil gracias, Maggie!
Joel Clark
Jul 25
Made this recipe for the first time and it was great. I did add some chopped up sautéed shrimp in with Oaxaca shredded cheese. Used your Tomatillo salsa instead of the red tomato salsa. It was outstanding.
Love your recipes!
Pati Jinich
Jul 27
I’m so glad you made the recipe your own, Joel! Sounds great.
Dee
Jun 09
our version we cut the chiles first 1/2 to 2/3 length of chilie a slit for stuffing…with cheese, beans , chorizo w hominy….or( Pasilla, Hatch and /or fat guerro chiles ) and place them in a closed paper bag….No water, scrape off burnt parts with fingers, small paring knife. This makes a firmer, sturdier relleno.I don’t like them flabby like the canned!!!
Then corn starch finely sifted is put in a paper bag and the chilies are lightly coated. Only corn starch is used in yolks I T per yolk.No flour…puffier!
Ventura , Ca home of The famous Ortega family & Chili of same name
Pati Jinich
Jun 10
Sounds great too, Dee.
Amanda
Jun 07
These Chile’s Rellenos were unbelievably amazing!!! Love your recipes:)
Pati Jinich
Jun 07
So glad you enjoyed the chiles rellenos, Amanda.
Margi
Feb 07
Best chili relleño recipe! Thanks again Pati, your food is always a winner!
Pati
Feb 08
Aww gracias, Margi!
Patty
Dec 20
Pati, so glad I made this. It was sooo good and everything I expected. I got to use a lot of my gadgets, my mixer, blender and toothpicks! Thank you for being your best.
Pati
Dec 20
Super! Thank YOU Patty.
Clementine pelley
Dec 10
Desr Patti.
May i please have the recipe for “drunken rice & chicken” you made in this video?
Thank you so much. Lj
Pati
Dec 10
Here you go, Clementine: http://patijinich.com/pati_2020/recipe/drunken-rice-with-chicken/ Enjoy!
Cinda Kellogg
Nov 18
Living in New Mexico I have had my share of Chiles Rellenos, some good, some NOT so good. When I found your recipe I couldn’t wait to make them. Around here they use the green chile but I prefer the poblanos, they work so much easier. Anyway…OMG they are to die for! These are the BEST that I have ever eaten. Other recipes I’ve made over the years seemed like they took for ever to make, yours is so simple and fast. In my book you can do NO wrong…I adore you!
Pati
Nov 19
I’m so honored, Cinda! 💙
Steve Goode
Nov 09
Chile Rellenos…My favorite. Your recipe is the best. I never could get the egg to stick on the chilis until I dusted them with flour per your instructions. Maybe a small detail but it works. Also, I think the salsa roja is great. Wonderfully Good and very taste recipe. Thank you Pati.
Pati
Nov 10
Oh I’m so glad you can now get the egg to stick, Steve!
Nancy oliver
Oct 13
Hi Pati, Loving the marathon tonight just wondering about other stuffings for chili Rellenos besides cheese? My husband can’t do much Dairy and I did have one
That was chicken stuffed years ago. So could you stuff those with cooked chicken and just a little tiny bit of cheese? Thanks
Pati
Oct 17
Of course! You can stuff them with your favorite meat and veggies.
Harriet Yelon
Oct 13
Chiles Rellenos together with the drunken chicken and rice. The red sauce for the Chiles Rellenos also seemed very mild. Had a difficult time removing the charred skin from the chiles. My stove is conduction stove top so I used the oven. I couldn’t remove the skin in the same way as if you were using the gas burner. The chiles tasted very good but I wouldn’t give it stars for looks. Red Sauce seemed very mild. Any suggestions?
Pati
Oct 23
Oh you can add more chiles to the sauce to make it spicier, Harriet.
Alyson H
Sep 15
Hello Patti,
I am curious as to why the cheese for the Chile Rellenos is not a Mexican Melting Cheese instead of Monterey Jack, Mozzarella or Muenster cheeses? What is the Traditional Mexican Cheese that should be used.
Plus, I suppose we could roast some Chiles for the Red Sauce to make it a little spicier? Which Chiles do you recommend? I suppose I could use Chile flakes or a pinch or two of red pepper. Just interested in your thoughts.
Pati
Oct 19
You can use any Mexican melty cheese like Oaxaca, quesadilla, chihuahua or asadero, Alyson. And or course you can add more chile’s to the sauce if you want it to be spicier, but I personally like them like this…
Teresa
Sep 14
Hi Pati,
I love your show. Im so happy to be able to make your chile rellenos. This recipe is wonderful and a new family favorite. I grew poblanos this year for this very reason. Needless to say, today I had 25 peppers on the grill.
I roasted the skin and peeled, before I seeded and stuffed them. Then went on to freezing for later use. Of course, I had to make sone too 🙂
So looking forward to many conforting meals this winter. I also made and canned the roja sauce from my garden tomatoes and garlic. My family loves it. Looking forward to seeing more of your recipes.
Pati
Sep 14
Oh I hope you have lots of comforting meals this winter…and lots more fun kitchen adventures, Teresa!
Teresa
Sep 14
Best chile rellenos we’ve had or made. A little time consuming, but worth it. I even grew poblanos and more tomatoes this year just for this recipe. Thank you for sharing this recipe. After watching your tv show, I knew I had to have them.
Pati
Sep 14
That is SO amazing that you grew poblanos and tomatoes just for this recipe, Teresa! 💕
Sue Prothero
Aug 07
Hi Pati, if I don’t want to deep fry you said you could put them in oven with red sauce. Do you do the whole process up until flouring, place them in pot with red sauce or on pan with red sauce
Pati
Aug 08
That’s right, Sue! So prepare the Chile’s (roast, peel, seed, and stuff with cheese) and then cover with red sauce and cook in the oven or saucepan for 15-20 min.
Maira Carlson
May 09
Hi Pati! I am really excited to make these for my husband and his family (they are Filipino and love Mexican food) Could you remind me what goes in the salsa roja?
Pati
May 10
Here you go Maira: http://patijinich.com/pati_2020/recipe/salsa-roja/ I hope your whole family loves them.
Ruben Lizarrraga
Mar 02
good morning. I am going to attempt to make these as this recipe reminds me of my late Mother. I have one question, though.
after she would make the rellenos, she would make a little appetizer with dried shrimp and the egg mixture. I have never seen these done anywhere else and want to know if you can shine some light on them for me.
thanks!
Pati
Mar 05
Oh these are shrimp croquettes, sometimes called Romeritos when mixed with mole… will try to add to website soon. And I hope you enjoy the chiles rellenos!
Paula
Jan 26
Loved making these they are so delicious but than again I love them anyway I can get them. I was also wondering if you have ever heard of Chili Rellenos with a white sauce the only place I have had them is at a restaurant in Visalia California called Colima’s Mexican & Seafood Restaurant was wondering how they make them and hoping you would know
Pati
Jan 29
Oh you should try my Chiles en Nogada! http://patijinich.com/pati_2020/recipe/chiles_en_nogada_at_last/
Cristina
Jan 02
Gracias Pati!!! Mmm delicioso!!! Me gusta con queso de bebe chihuahua. 😍😍
Pati
Jan 02
Yum!
Felisa
Dec 13
I loved
Pati
Dec 13
🙂
gracie
Nov 03
can you add meat along with the cheese in the poblano pepper?
Pati
Nov 08
Absolutely! (Cook the meat before you stuff the peppers.)
Ana
Oct 21
Thank you for this wonderful recipe, I was trying to remember how my grandmother and I made them once, and this helped so much. I’m making them today! Thank you Chef Pati 🙂
Pati
Oct 25
I’m happy to help :).
Rena
Sep 23
I used this recipe to make Chiles Rellenos for the first time. They didn’t look as nice as yours, but they were delish! I shall definitely make them again!. I’m going to freeze my left over red sauce for next time.
Pati
Sep 25
So happy to hear that Rena!
Lulu
Jun 30
Will a comal work to char the chili ?
Pati
Jul 06
Yes you can, but I recommend you broil them.