I made chile rellenos last week for the first time. It was a major undertaking but they turned out delicious. I wish I had found this video tutorial before I embarked on my mission. It's always better for me to watch and learn rather than read and imagine how it should be. Anyway after watching this I've picked up some very useful tips for next time. Thanks
God Bless You Josephina, love your videos, you're a really great cook. I wish I could try some of your dishes. It would be great if you opened a restaurant, it would be a real success. 🙂
You’re so sweet, thank you! That was a dream of mine from childhood until my 20s when I started my family. Not so much now, but a Mexican cafe with snacks, breads and juices is still something I’d consider if the right things fell into place♥️
Oh wow, what a great idea! I LOVE that egg batter too🤤🤤 plus, there's always so much left over and I hate wasting it... not any more! Thanks for this tip! Egg blips galore!!!
Some times I'll use the left over batter to make a few Papa' Rellenos. Oh my, her rellenos and especially her sauce looks much yummier then mine. Suddenly I'm thinking this weekend may be a good time for rellenos!
I made these while on an Oct vacation on Chincoteage Island, VA with freshly caught jumbo shrimp. I didn't have poblano peppers but used corno de torro peppers which are pretty long and stuffable. DELICIOUS and easy enough for a vacation dinner with a little help! Will be making again sometime for guests when I get home.
I just love watching you your so happy and fun to see you cook I get so much enjoy mint that haven't had for some time you see you remind me of some one I lost and you kind of act like her so it makes me happy. so thank you for being you and I will be seeing you next time
Josephina how beautiful your Rellenos are. I could just taste them when you took a bite. I love your Mexican dishes and bowls. Reminds me of my abuelita's kitchen but she had to cook on a wood burning stove. Oh, such good, delicious memories. God bless you.
Those wood burning stoves are everything! I loved sitting in the kitchens in Mexico as a kid just so I could smell the stove burning as they worked. Smelled like comfort and magic
I've seen so many video recipes on Chile Rellenos. Most of them (about 95%) always involve roasting the Pablanos and peeling them (as well as removing the seeds and stems). YOU are the very first person to explain why! -- that the skins are bitter! Thank you very much for that tidbit. I recently ran across a couple of videos where the cooks didn't peel their Pablanos. I was considering that especially watching one person agonize over the peeling and seed removal process. The cook actually suggested buying canned peppers that were already prepared, with the peppers (not Pablanos, which I love) roasted & peeled and the seeds & stems removed. I also liked your way of thinking about the peeling process, that it's just like peeling Elmer's glue from the palm of your hand! Who didn't do that as a child! Thank you so much for your recipes, your knowledge and insight to put things into a positive perspective. This is the first video of yours that I watched. I enjoyed you and your presentation so much, I had to subscribe! I'm looking forward to watching more!
Oh my goodness you have no idea how much your comment has made my day♥️ I’ve had to slow down on posting because of health issues I’ve been dealing with. I’m finally in the process of healing, but so many times in all the months I couldn’t post I wondered if there was a point in me evening coming back. Then I get comments like yours where people tell me my explanations made things understandable or easier and I’m reminded why I do this. To teach and help others understand authentic Mexican food without feeling intimidated or afraid. So again, thank you for taking the time to share this with me. It means more than you’ll ever know♥️
Check near you if you can any Mexican stores, some of they sometimes have kitchens where they prepare food and they'll roast chili's and remove the skin after before bagging them for sale! Hopefully you have a store near you and they do this! it saves me time when I cook these or even when I'm making other recipes that call for them :)!
Hello maam.. Im here from your interview with Jess sowards, Roots & Refuge.... You and Jess talking briefly about your channel sparked my interest. Looking fwd to making a new SC friend and looking fwd to learning so much from you as well.❤ much love Dear
Nice. No leftover egg. I always got mad throwing the mixture out cause it gets runny trying 2 keep. Now, egg omette. Makes sense. Thanks. Love the music.
The little egg omelette at the end is my whole families favorite. My kids always ask for cheese to be folded in and my husband and I love just dipping it straight into the sauce to snack on.
Have a ton of poblano peppers in my garden. Was looking to make stuffed peppers with a Mexican twist and discovered your site. Yout Chiles Rellenos look absolutely fantastic! You do a great job, but your skills are so much better than mine. Doubt if I could pull this off. But I subscribed anyhow!
These look absolutely yummy! I never thought about playing with the fillings. I imagine these veggie and cheese stuffed. Or maybe with a little chicken. Yum!! And it looks much easier than I imagined! Thank you so much for making it, and taking the intimidation factor out of it. ❤️❤️ th-cam.com/video/4Wz5afz7yno/w-d-xo.html
![[Part 1] ทารกน้อยถูกทิ้ง👶 หญิงชราเก็บขวดขายเลี้ยงดูเขาจนโต #โลกการละคร](http://i.ytimg.com/vi/nPTDvFCExks/mqdefault.jpg)
Don't have time to watch now but the picture whewwee... ❤
I made chile rellenos last week for the first time. It was a major undertaking but they turned out delicious. I wish I had found this video tutorial before I embarked on my mission. It's always better for me to watch and learn rather than read and imagine how it should be. Anyway after watching this I've picked up some very useful tips for next time. Thanks
You’ll have to let me know how it goes the next time!
Thanks for sharing! One of my favorites as well. My first love is molé.
My favorite.🤗
Beautiful dish and music 🎶 . Funny , I Crack my eggs the same, egg on egg. 🙏
Can’t wait to try this recipe!! 🤤
God Bless You Josephina, love your videos, you're a really great cook. I wish I could try some of your dishes. It would be great if you opened a restaurant, it would be a real success. 🙂
You’re so sweet, thank you! That was a dream of mine from childhood until my 20s when I started my family. Not so much now, but a Mexican cafe with snacks, breads and juices is still something I’d consider if the right things fell into place♥️
I’m gonna try oven method looks so much easier 👍🏼
And less messy too! I’m always cleaning pepper ash on my stove when I do it there lol
Oh wow, what a great idea! I LOVE that egg batter too🤤🤤 plus, there's always so much left over and I hate wasting it... not any more! Thanks for this tip! Egg blips galore!!!
😂
Some times I'll use the left over batter to make a few Papa' Rellenos. Oh my, her rellenos and especially her sauce looks much yummier then mine. Suddenly I'm thinking this weekend may be a good time for rellenos!
I made these while on an Oct vacation on Chincoteage Island, VA with freshly caught jumbo shrimp. I didn't have poblano peppers but used corno de torro peppers which are pretty long and stuffable. DELICIOUS and easy enough for a vacation dinner with a little help! Will be making again sometime for guests when I get home.
sooooo beautiful and great demonstration
Thanks🥰
My absolute fav dish! I have never made them. I gotta give it a try now!
You gotta let me know how it turns out if you do!
Good really great.
Thank you!
I did the Elmers glue thing too 😂😂😂. Thanks for another yummy recipe.
The glue was my favorite form of entertainment in school😂
@@soilandsazon mine too. I guess we weren't really scholars then but now as adults we have learned from life
Your explanations are so good! This recipe looks delicious!
Thank you so much🥰
That looks real good
Thanks!
I just love watching you your so happy and fun to see you cook I get so much enjoy mint that haven't had for some time you see you remind me of some one I lost and you kind of act like her so it makes me happy. so thank you for being you and I will be seeing you next time
Awww🥹 this is so so sweet! Thank you♥️ sending lots of hugs your way!
@@soilandsazon thanks for the love
Josephina how beautiful your Rellenos are. I could just taste them when you took a bite. I love your Mexican dishes and bowls. Reminds me of my abuelita's kitchen but she had to cook on a wood burning stove. Oh, such good, delicious memories. God bless you.
Those wood burning stoves are everything! I loved sitting in the kitchens in Mexico as a kid just so I could smell the stove burning as they worked. Smelled like comfort and magic
Thanks for such great tips.
You’re so welcome🥰
I want to drink that sauce lollol
😆
Yum! I can not wait to try this, thank you
Thank you!
I've seen so many video recipes on Chile Rellenos. Most of them (about 95%) always involve roasting the Pablanos and peeling them (as well as removing the seeds and stems). YOU are the very first person to explain why! -- that the skins are bitter! Thank you very much for that tidbit.
I recently ran across a couple of videos where the cooks didn't peel their Pablanos. I was considering that especially watching one person agonize over the peeling and seed removal process. The cook actually suggested buying canned peppers that were
already prepared, with the peppers (not Pablanos, which I love) roasted & peeled and the seeds & stems removed.
I also liked your way of thinking about the peeling process, that it's just like peeling Elmer's glue from the palm of your hand! Who didn't do that as a child!
Thank you so much for your recipes, your knowledge and insight to put things into a positive perspective. This is the first video of yours that I watched. I enjoyed you and your presentation so much, I had to subscribe!
I'm looking forward to watching more!
Oh my goodness you have no idea how much your comment has made my day♥️ I’ve had to slow down on posting because of health issues I’ve been dealing with. I’m finally in the process of healing, but so many times in all the months I couldn’t post I wondered if there was a point in me evening coming back. Then I get comments like yours where people tell me my explanations made things understandable or easier and I’m reminded why I do this. To teach and help others understand authentic Mexican food without feeling intimidated or afraid. So again, thank you for taking the time to share this with me. It means more than you’ll ever know♥️
Check near you if you can any Mexican stores, some of they sometimes have kitchens where they prepare food and they'll roast chili's and remove the skin after before bagging them for sale! Hopefully you have a store near you and they do this! it saves me time when I cook these or even when I'm making other recipes that call for them :)!
Girl, you made my mouth water just from looking at how much you were enjoying those chiles rellenos!! Keep up the good work!! 👍🏼🥇🏆
Thank you🥰
Gracias por la receta! I love your Mexican recipes mujer!
Thank you🥰
Hello maam.. Im here from your interview with Jess sowards, Roots & Refuge.... You and Jess talking briefly about your channel sparked my interest. Looking fwd to making a new SC friend and looking fwd to learning so much from you as well.❤ much love Dear
Thank you so much for checking out my channel and following along😊 I’ll have new content this week!
Yummy making today watching for tips!
@silviahaughey4540 I hope it turns out amazing!
I've never had this and I am for sure going to make it! looks delicious and fairly simple.
Such simple ingredients but the flavor is amazing!
You make it so easy to make I’m going to make it love it I always buy them but now I’m going to make them thank you for sharing
Thank you! I’d love to hear what you think when you try it♥️
I'll be making some this coming weekend for my family thank you
I hope it turned out amazing!
Nice. No leftover egg. I always got mad throwing the mixture out cause it gets runny trying 2 keep. Now, egg omette. Makes sense. Thanks. Love the music.
The little egg omelette at the end is my whole families favorite. My kids always ask for cheese to be folded in and my husband and I love just dipping it straight into the sauce to snack on.
Making these tonight! Also gorgeous hair!! - fellow curly girl
Thank you🥰 I hope they turned out good!
Have a ton of poblano peppers in my garden. Was looking to make stuffed peppers with a Mexican twist and discovered your site. Yout Chiles Rellenos look absolutely fantastic! You do a great job, but your skills are so much better than mine. Doubt if I could pull this off. But I subscribed anyhow!
I bet you could 100% pull it off! I’d love for you to try and hear your thoughts on it!
What kind of oil is in the pan for the peppers
I use avocado oil!
These look absolutely yummy! I never thought about playing with the fillings. I imagine these veggie and cheese stuffed. Or maybe with a little chicken. Yum!! And it looks much easier than I imagined! Thank you so much for making it, and taking the intimidation factor out of it. ❤️❤️
th-cam.com/video/4Wz5afz7yno/w-d-xo.html
🥰🥰🥰
Can you eat nutritional yeast- it’s what vegans eat and they say it tastes like cheese?
I do! I use it in some recipes and love it!
I do! I use it in some recipes and love it!