I promised myself no more subscriptions. But listening to you is like cooking with my momma. She was Norwegian/German. But you both have the same cooking style. All done with love. Thank you.
This lady is a fabulous teacher!! Her thoughts are so organized, she doesn’t repeat herself, she is very focused but not boring, and she’s confident in what she’s teaching. It’s almost as though she has a practiced script. Love love love her!!
Wow, wow, wow - I made this tonight for a dinner party and it was a home run! I was shocked by the amount of cheese but did stay true to your recipe - including using the mortar on the spices - WOW! This recipe made it to my very exclusive “Go To list” for incredible meals. Thank you Rachel!!!
I love your cooking sessions..because its not just a recipe but you add the comments the help me make the dish in a very organize way and that takes the stress of msking a new dish.
VERY DELICIOUS! I made the low carb version and it is my new favorite! Imagine being on a diet and having this delicious dish for dinner!!! BTW, I have lost 35 lbs just by tweaking my favorite recipes. Rachel's recipes are the BEST.
I remember my dad sitting on the back steps curing my mocajete with rice as a wedding gift to me 43 years ago. Then one for my daughter. It was a tradition that every Mexican home MUST have one for cooking. We still have ours and use it. Nothing like grinding your comino, pimienta, and garlic fresh. Makes all the difference in your dishes. Love your style of cooking Rachel. Your friend from Mission!
@@mayitamayas7257 hi Mayita, the way to cure a mocajeta is you put a small amount of rice and with the mortar you grind the rice in the mocajete and throw it out and repeat over again until you get a somewhat smooth finish and you get all the volcanic rocks from the creases out. That way they don’t go into your food when you grind the spices. Nowadays you can find mocajetes that have been cured already and are smooth inside and ready to use. Good luck!
This casserole sounds AMAZING! Chiles Rollenos is one of my FAVORITE dishes and when I moved to Mexico, I couldn't wait to try authentic ones. But here, most restaurants make them in advance, and leave them soaking in a tomato sauce until served which results in a soggy mess. Since this recipe does not involve a tomato sauce at all it sounds ideal for me! MUCHAS GRACIAS!
I love how you ♥ make chiles 😋 Rellenos Castrol my favorite thing, when ever I go out to eat 😋 I always ❤ order chiles Rellenos . I like to try it your ways 😏. Thank You 🙏
I have never had chiles rellenos with ground beef?!?? Just cheese, onions, and the sauce, usually Green, but I live in California, so maybe that is why?!
I've watched both videos of your Chiles Rellenos, & Chiles Rellenos Casserole. Both look spectacular! They both look like an equal amount of work though. Still, I'm sure well worth the effort. Many years ago there was a super simple chiles rellenos casserole that called for mild diced green chiles from the can, fritos corn chips, & an egg mixture, & grated cheese. It was tasty & quick, but your way sounds very fresh & healthier. Keep the amazing recipes coming! I love them!
Rachel...you are such a DELIGHT to watch...your culinary talents are WONDERFUL!!!... THANK YOU SO MUCH for sharing your gift to with us all!!! CARRY ON!!!
As I recuperate from spinal surgery, your videos continue to inspire me to recover as soon as I can so I can try your recipes! Thank you for brightening my days and giving me back the zest to cook for my supportive family. You’re simply the best Rachel!
Muy be Buena reseta que Felicia m m m me encanto se Mira muy apetitoso me gusto su presentation gracias pareve lasagna de Chile relleno. Saludos desde mission Texas.
I made this for my husband for our anniversary this past Sunday. He absolutely loved it! I also made your everyday salsa. He was over the moon! Thank you ❤️
Dear Rachel, I had a disastrous time making the real Chile Rellenos, so I am so glad you posted this. I have made it twice and it has become a family favorite. Easy and good. Your instructions on how to clean peppers was so helpful, you are a great teacher!
I made this casserole and it was delicious, my family loved it. Thank you Rachel for this wonderful channel. The recipes are great but you are the best part of the channel.
There are several similar recipes out there, but after comparing them, this is the BEST! As Rachel says, it will take longer to prepare, but the results are worth it! Thanks so much for all your attention to detail Rachel; you are a treasure!
Señora usted tiene manos benditas No solo en la cocina Usted es todo general Su cocina es muy elegante. Su persona impecable. Y en cada vídeo cuida todos los detalles. Que Dios la bendiga y que muy pronto tenga millones de suscriptores
I’m so happy to have found your wonderful videos. So many times, written recipes just don’t have the detail and tips that come from seeing an expert at work. Thank you!
I made this casserole. This is absolutely amazing. I put my peppers on a cookie sheet and charred them under my broil setting in the oven. Grinder and roasted my spices just like you but in a coffee bean grinder! I wouldn’t change a thing of this recipe and I’m planning to make this for Christmas if I can find the pablano peppers. Thank you!
You are one of just a few people who are at the top of my list for Mexican food. Love your approach to cooking, and you keep it simple enough that I don't have to run to the store to buy 25 things. Thanks!
This looks absolutely delicious! I like the way you go step by step, not hurrying, and demonstrate each step. Your kitchen is colorful, your family is so lucky to a dear one like you.
You are a very good teacher! I’ve tackled tamales this year and now this recipe. You take the mystery out of cooking. Thank you. This recipe was a hit with my husband who was born in Mexico!
My husband loves Chile Rellones but I’ve always been intimidated to make them with all the steps involved. But watching you make this casserole, I know I could make it. His birthday is coming up and I’m making this for him. I’ll let you know how it turns out. Thank you for your great easy to follow recipes in my style of cooking 👍🏻
The ONLY green chile that should be used for Rellenos is the New Mexican chile grown in and around the Mesilla and Hatch Valleys of southern NM. FAR superior to any other chile especially poblano.
@@lovepeace7373 Not my opinion, it's a KNOWN fact for folks that know green chile. YOU can remain ignorant and use inferior green chiles if you like, I don't care.
Goodness gracious gravy! Chiles rellenos are my all time favorite Mexican food dish and this casserole hits all the right marks of them without the hassle. I tell Johnny there are certain dishes like chiles rellenos or enchiladas that truly are a labor of love to make but worth it especially when you're feeding loved ones. I am a million per cent going to make this casserole as one of my Sunday dishes especially when I can make a vegetarian version of easily. Again my dear amiga you make my stomach grumble...lol. Have a beautiful rest of your week and a truly love filled Valentine's Day weekend with your Ron.
Thank you dear friend, it is delicious, and the good thing about it is you can change it around and make it your own...you can make them vegetarian or use any meat you like, you can prepare your peppers early than have them ready for supper time so you can just put it together, just about any cheese is good...siding it with rice and beans is a fantastic traditional way to make it complete, I hope you and your Johnny enjoy it, Happy Valentines day dear Richard, I hope it's a special one for you and your Johnny. Xoxo❤⚘
Hi Rachel - I prepared this recipe tonight. I very much enjoyed the dish but I did tweak it a bit since I halved your recipe.. For example, I substitute a cube of tomato chicken broth for the tomatoes and tomato 🍅 paste; and I did not use as much cheese so as to cut down on the calories. I made some rice as a side dish. Next time I make this tasty meal, I will consider adding the rice to the casserole itself and cooking it all together, perhaps adding a can of celery soup. At the end, inspite of adding only one egg to the milk and flour mixture, I had enough of this mixture left over to make a separate crepe. I added to the mixture some salt, pepper, garlic, and dry 🌰 onion. Then once the crepe was cooking, I added a bit of cheese to each end, then rolled both ends towards the middle. The result was a tasty cheese egg roll that I enjoyed while the casserole was baking in the oven. Thank you for sharing this poblano dish. I have enjoyed many of your videos and will continue preparing several more dishes in the future. Thanks for inviting us into your kitchen. I feel that I am observing an old friend preparing traditional recipes that have been passed over through several generations. Buen provecho!
Rachel, I hope you never run out of recipes. It is a pleasure to watch you and your directions are soooooooo well done! Thanks for caring about truly teaching us how to make all these different dishes. I have had so much fun cooking and even got myself a molecajete (among other things for the kitchen). I am 65 and have found a brand new joy in cooking because of your videos!!! Thank you!
I love chile rellenos. Our Mexican neighbor sometimes makes and shares with us. I have tried twice to make them myself. Last night was first success as I followed your chile rellenos video, but took ME two hours to make. There are a lot of steps. So, I know when our neighbor makes them it is a LABOR of LOVE!! So I am looking forward to making this casserole style! THANK YOU for all your videos. The tips and tricks work, and make DELICIOUS food!
Too many errands to run to watch this right now, but I'll be back. I love chilies rellenos, but I'm too old to put in a lot of effort. Hoping this is a streamline chilies rellenos recipe that renders the same great flavors. This one thing I do know - Rachel is outstanding! 👏🏾👏🏾👏🏾
This sounds delicious and I order Chile Rellenos when I eat Mexican out. I love Mexican food. Thanks for sharing your recipes and sharing the recipe with us.
I have never commented on TH-cam but this channel is so incredible I can’t help myself. You are so fabulous Rachel! Thank you for all of these great videos. I have learned so much already and you are so much fun to watch! I feel like I am right there in your kitchen!!🌶😀
You are a Amazing authentic cook. My Grandmother and Grandfather were chiefs in restaurants. My grandfather even cooked for Shirley Temple . They have passed but their great recipes are still with us . I'll add this to my book of great family authentic cooking . I'm new to the channel and I can't get enough of your fabulous recipes Thank you 🙏
Hi Rachel and everyone will read this comment, today I make this cacerole and I’m so happy the way is turned my husband was so impressed by this dish he never tried chiles rellenos he was not fan of them but this cacerole is excellent and delicious I follow exactly the way you explained , Rachel I’m so happy with your Chanel every recipe turn so perfect and good close to my 70 I been cooking a lot but I’m learning all this dishes I’m very lucky to found you ,always waiting for the new recipe because I know it will be delicious. Thank you and God bless you and your Ron 😊
I made this tonight exactly as shown. Husband ate 3 helpings. The only thing I did change was use gluten-free flour because he eats gluten-free no difference. I even bought the mojete and ground the spices. I would say for me it’s more of a meat and vegetable frittata but it was absolutely delicious.
I am fairly new to this channel (meaning I just discovered the channel two days ago, but have already watched a handful of the delicious videos) and can already see I need to be adopted into the family and invited over for dinner! Love the recipes and how simple they are explained.. Keep up the great work ma'am!!
I love your recipes. But I really like the way your video's come out .Love your personality. You should have your own cooking show on TV. You don't seem to edit your video's. Once you dropped something on the floor and looked at it and made a comment which made me laugh. Really like the true way it is in the kitchen.
Rachel, I made your recipe exactly as shown tonight and it was DELICIOUS. My family loved it. It seems like it would be be time consuming but it pulled together very fast. Thanks for the tutorial. ❤️
I made this last night and cut an extra large slice! My son said I bet you won't eat that much. It smelled so good during cooking I finished my plate and my son had 2nds. It seems I am addicted to the Mexican food I can't get in my small town. Now I am addicted to you channel!
We cannot wait to try this, looks so fabulous, and there is just nothing like chiles rellenos!! Thanks so much, Rachel! I love your videos, so well done!
This dish is delicious, be generous with the peppers and let me know how it turns out for you my friend, thank you so much for your comment and support of my channel. ❤
It looks amazing, I love how you use 2 utensils and I'm being serious about that. I'm so uncoordinated you wouldn't believe. Thank you again for another wonderful dish.
If you follow the recipe, you use a whole lot than two utensils. Cleaning up after each step takes up a lot of time too. The result is a tasty meal and worth the effort but it takes hours from start to finish to prepare this poblano, beef, and cheese meal.
Oh wow!!! Made this yesterday for a family gathering & it was a hit!!! DELICIOUS!!! Today we’re having another gathering & making your beef birria. I can’t wait!!!
Rachel, I love everything you fix. You take the time to describe to us exactly how to do it. I’m looking forward to making a number of your dishes. Thanks for being there you’re wonderful.❤
This recipe right here is going straight into the jewel box-- I mean recipe box of my mind! I must share, Rachel, the 'chili rellenos' has been a personal favorite meal choice of mine for years, often enough my automatic 'go to' order at Mexican restaurants & for take out ...until, recently it seems the menus don't include them any longer at same local eateries. There could be a myriad of reasons for this, especially in these times, but I suspect it has to do with the work, supply/demand ratios and such. Anyway, just otherwise nvr would hv dawned on me this great idea for a casserole! (Now going to have too much) LOL-- I've saved it of course, but also memorized instantly every step! Many Muchos gracias! You've made it a special day for me indeed!😊😄
OMGoodness! I started charring the poblanos at about 2:00 pm. I just put the casserole into the oven 20 minutes ago at 6:50 pm. It's a lot of work, but it is worth it, I'm sure. I'll come back after I have enjoyed it to let y'all know how delicious it is.
@@paulafifer8777 I live in an apartment. No gas, nor charcoal grill. I only have an electric oven/stove. BTW, the casserole was delicious, but I sure wish someone would sell pre-charred deskinned poblanos. I found roasted red peppers in a jar (in water). Why not poblanos, too?
@@sheristewart3940 Well shucks. I guess your stuck with roasting them inside. I have done them inside and used my oven broiler which is also a bit quicker. This recipe sounds amazingly good, so I'm going to try it. Love your idea about roasted peppers in a jar.
@@paulafifer8777 yeah, I oil the peppers well with olive oil, or coconut oil, with my fingers (great for the hands), then pop 'em under the broiler and listen to 'em snap, crackle and pop. It's quick, but it tends to set off my smoke alarms.
Another delicious looking dish. I make chili rellenos the traditional way and they are so much work. This casserole looks so good and healthier as no frying. I like your suggestion to leave out the potato to reduce the carbs. And I might just start grinding the spices and garlic as I’m sure it makes it taste super delicious.
I did this recipe and baking from right on the screen! Very good tasting ingredient content combo. A simple, easy to follow, good recipe by a good cook. I used coconut milk, 3 eggs, arrowroot powder instead of wheat powder. I also didn't have any tomato paste on hand so used organic ketchup, green onions from the garden, & less cheese but a wonderful outcome. Fortunately, I had every ingredient except the tomato paste. Easy to cook for the family too. Quality recipe, quality teacher. Thank you for generously sharing of yourself and your recipes!
What an adorable woman with a truly amazing recipe. SO glad I found her today. I make a Chili Relleno casserole without the meat filling, but I am going to try it!
I absolutely adore you, Mrs. Rachel! I have learned more, in the short time since I discovered your channel, from you than anyone in many decades. You have taught this old dog "new" tricks and have made me a better cook! I think I always hated cooking because I just didn't know how but you explain everything so well I have become more knowledgeable so I'm now more comfortable with cooking. Thank you for sharing your knowledge with us! You are truly a blessing to many!
Wow this looks good! I have never just ate chili like that...always cut up and added to something, but I have try this one Rachel! I love a good casserole and I just love you girl! I thought when I saw the picture of this, it was cornbread on the top! Wouldnt that be good?
Thank you my friend, the cornbread would be delicious, not traditional, but delicious, I hope you get to try it, thank you so much for your comment. 🥰❤
this video reminded me of my mother .... i hate to say this but this video was kinda emotional to me.... i miss my mother (this dish was my favorite of her cooking also with her sweet mesquite bean pumpkin tamales)... bless all mothers
Omg Rachel, this recipe is amazing. I made it first just to give my husband the idea I can cook his favorites because he grew up on your recipes but mine are turning out a bit better than his family’s, all thanks to you. You have made me look so amazing in my husband’s eyes because I have a medical condition that any kind of spicy food makes it a very bad day for me. So I appreciate your step by step and your advice on what to do. Thank you thank you. FYI my name is Rachel too. Again thank you. I am so thankful I found your channel. I can’t wait for more recipes to try.
I used to live in So. Calif. and I miss all this good food. Chile Rellenos were one of my favorites. I used to get them at a stand in Buena Park, Ca. for lunch.
Chile rellenos are my very favorite Mexican food. I will definitely be making this one. Thank you so much for the thorough instructions and showing us step-by-step how to put this fantastic casserole together.
What a great recipe. I made this Chile Rellenos Casserole a couple days ago. I couldn’t find any Pablano chiles, though. Everyone was out of stock. So I used the Anaheim chili pepper. I roasted them over a BBQ. They peeled nicely. Can’t wait to use the Pablano Chile pepper next time I make this. The whole dish was extremely flavorful. Thank you for sharing.
The ONLY green chile that should be used for Rellenos is the New Mexican chile grown in and around the Mesilla and Hatch Valleys of southern NM. FAR superior to any other chile especially poblano.
Rachel I made this today for my son (33) and I along with your Mexican white rice refried beans. I must say it was so delicious. My son who is a very picky eater actually clean his plate. He said to give you a 10 out of 10. I must agree these are keeper recipes . He especially loved the rice. Thank you my friend for a delicious dinner.
Rachael, I just love your instructional technique. Your voice is so calming. You take us step by step in a manner that makes preparation and following the recipes so easy. Please keep sharing your delicious food. Thank you, Joanne
I promised myself no more subscriptions. But listening to you is like cooking with my momma. She was Norwegian/German. But you both have the same cooking style. All done with love. Thank you.
True, I do it all with love, thank you so much for your sweet words. ❤
Ya, she 😊 great.
BilndKimberly13- sweet story. Your mom sounds lovely.
J km p
My mom was Norwegian and German too!! Holdersen and Emahiser!
This lady is a fabulous teacher!! Her thoughts are so organized, she doesn’t repeat herself, she is very focused but not boring, and she’s confident in what
she’s teaching. It’s almost as though she has a practiced script. Love love love her!!
You made me smile, thank you so much for your sweet comment my friend. ❤️
3 hours later this Gringo puts this lovely looking casserole in the oven!
How fun. Thanks for teaching me "slow "!
Excelent recipe😊
Wow, wow, wow - I made this tonight for a dinner party and it was a home run! I was shocked by the amount of cheese but did stay true to your recipe - including using the mortar on the spices - WOW! This recipe made it to my very exclusive “Go To list” for incredible meals. Thank you Rachel!!!
YES !!
You are so calming. Low and slow when cooking is 💯 correct . Thank you Rachel. God Bless you.❤
I love your cooking sessions..because its not just a recipe but you add the comments the help me make the dish in a very organize way and that takes the stress of msking a new dish.
Chili Relleno is one of most favorites in Mexican food. This looks amazing and I want to try making it. Thank you Rachel!
VERY DELICIOUS! I made the low carb version and it is my new favorite! Imagine being on a diet and having this delicious dish for dinner!!! BTW, I have lost 35 lbs just by tweaking my favorite recipes. Rachel's recipes are the BEST.
@Dame Saphira how did you modify it? I'll be making this week, modifying for allergies. I think I finally have a tomato sub. Hallelujah.
@@Dindasayswhynot I left out the flour and the potatoes. Works great and low carb.
@@damesaphira9790 thank you!
I remember my dad sitting on the back steps curing my mocajete with rice as a wedding gift to me 43 years ago. Then one for my daughter. It was a tradition that every Mexican home MUST have one for cooking. We still have ours and use it. Nothing like grinding your comino, pimienta, and garlic fresh. Makes all the difference in your dishes. Love your style of cooking Rachel. Your friend from Mission!
What a beautiful comment Thank you for sharing. Blessings to you from Placentia, Ca.
How do you cure mocajete. I’m getting me one. Thanks in advance
@@mayitamayas7257 hi Mayita, the way to cure a mocajeta is you put a small amount of rice and with the mortar you grind the rice in the mocajete and throw it out and repeat over again until you get a somewhat smooth finish and you get all the volcanic rocks from the creases out. That way they don’t go into your food when you grind the spices. Nowadays you can find mocajetes that have been cured already and are smooth inside and ready to use. Good luck!
I wonder if you could grind the spices in a grinder?
This casserole sounds AMAZING! Chiles Rollenos is one of my FAVORITE dishes and when I moved to Mexico, I couldn't wait to try authentic ones. But here, most restaurants make them in advance, and leave them soaking in a tomato sauce until served which results in a soggy mess. Since this recipe does not involve a tomato sauce at all it sounds ideal for me! MUCHAS GRACIAS!
I love how you ♥ make chiles 😋 Rellenos Castrol my favorite thing, when ever I go out to eat 😋 I always ❤ order chiles Rellenos . I like to try it your ways 😏. Thank You 🙏
I have never had chiles rellenos with ground beef?!?? Just cheese, onions, and the sauce, usually Green, but I live in California, so maybe that is why?!
@@christinalw19 this is a tex mex version
The restaurant version is the authentic one, found in homes all over México. You probably are referring to the American version, as in this video.
I've watched both videos of your Chiles Rellenos, & Chiles Rellenos Casserole. Both look spectacular! They both look like an equal amount of work though. Still, I'm sure well worth the effort.
Many years ago there was a super simple chiles rellenos casserole that called for mild diced green chiles from the can, fritos corn chips, & an egg mixture, & grated cheese. It was tasty & quick, but your way sounds very fresh & healthier. Keep the amazing recipes coming! I love them!
Rachel...you are such a DELIGHT to watch...your culinary talents are WONDERFUL!!!...
THANK YOU SO MUCH for sharing your gift to with us all!!!
CARRY ON!!!
I 2nd that comment. Just found your channel and I'm very glad I did!!!
I'm a gringa loca, who just bought 20 poblano peppers and I'm going to make two large casseroles. Wish me luck!! Thank you for the cooking lesson.
As I recuperate from spinal surgery, your videos continue to inspire me to recover as soon as I can so I can try your recipes! Thank you for brightening my days and giving me back the zest to cook for my supportive family. You’re simply the best Rachel!
Muy be Buena reseta que Felicia m m m me encanto se Mira muy apetitoso me gusto su presentation gracias pareve lasagna de Chile relleno. Saludos desde mission Texas.
I made this for my husband for our anniversary this past Sunday. He absolutely loved it! I also made your everyday salsa. He was over the moon! Thank you ❤️
Dear Rachel, I had a disastrous time making the real Chile Rellenos, so I am so glad you posted this. I have made it twice and it has become a family favorite. Easy and good. Your instructions on how to clean peppers was so helpful, you are a great teacher!
Chiles Rellenos, not Chile Rellenos.
I made your chili relleno recipe last night. My husband said they were the best I've ever made. Thank you Rachel for your amazing recipes ❤
I was so happy to read this my friend, thank you so much.❤️
So chill and calming to watch your videos. You are a gem. Thanks for sharing the love with all of us.
I made this casserole and it was delicious, my family loved it. Thank you Rachel for this wonderful channel. The recipes are great but you are the best part of the channel.
You make everything look attainable. Easy to follow steps. Thank you for teaching us all. You are the best!
There are several similar recipes out there, but after comparing them, this is the BEST! As Rachel says, it will take longer to prepare, but the results are worth it! Thanks so much for all your attention to detail Rachel; you are a treasure!
watching you cook makes me feel good,
Señora usted tiene manos benditas No solo en la cocina Usted es todo general Su cocina es muy elegante. Su persona impecable. Y en cada vídeo cuida todos los detalles. Que Dios la bendiga y que muy pronto tenga millones de suscriptores
I’m so happy to have found your wonderful videos. So many times, written recipes just don’t have the detail and tips that come from seeing an expert at work. Thank you!
Looks so good, and Rachel you are so easy to follow. Will definitely cook this casserole for my family.
Wonderful instructions ! Will be making this ....my FAVORITE RECIPE 💖
I want your cookbook, but, I just love watching your videos and showing us all these things. Thank you!
I made this casserole. This is absolutely amazing. I put my peppers on a cookie sheet and charred them under my broil setting in the oven. Grinder and roasted my spices just like you but in a coffee bean grinder! I wouldn’t change a thing of this recipe and I’m planning to make this for Christmas if I can find the pablano peppers. Thank you!
You are one of just a few people who are at the top of my list for Mexican food. Love your approach to cooking, and you keep it simple enough that I don't have to run to the store to buy 25 things. Thanks!
This looks absolutely delicious! I like the way you go step by step, not hurrying, and demonstrate each step. Your kitchen is colorful, your family is so lucky to a dear one like you.
You are a very good teacher! I’ve tackled tamales this year and now this recipe. You take the mystery out of cooking. Thank you. This recipe was a hit with my husband who was born in Mexico!
I love watching a good cook, especially when she enjoys eating her own food.
After watching several different videos of other chefs, I’ve decided to make yours. This is my kind of cooking. Gracias.
My husband loves Chile Rellones but I’ve always been intimidated to make them with all the steps involved. But watching you make this casserole, I know I could make it. His birthday is coming up and I’m making this for him. I’ll let you know how it turns out. Thank you for your great easy to follow recipes in my style of cooking 👍🏻
The ONLY green chile that should be used for Rellenos is the New Mexican chile grown in and around the Mesilla and Hatch Valleys of southern NM. FAR superior to any other chile especially poblano.
@@jaysantos536 No one cares about your opinion. We can use what ever chile we want
@@lovepeace7373 Not my opinion, it's a KNOWN fact for folks that know green chile. YOU can remain ignorant and use inferior green chiles if you like, I don't care.
@@jaysantos536 all the wonderful flavors and you decided to be SALTY 🧂
@@claudia-B. I am simply INFORMING folks of the FACTS about green chiles. If someone CHOOSES to get offended that's on THEM. GROW up you children...
I❤LOVE SEEING ALL YOUR VIDEO'S AND I LOVE ❣️❣️ TRYING ALL YOUR RECIPES THANKS FOR SHARING 😋 YUMMY😋😋😋😋
Goodness gracious gravy! Chiles rellenos are my all time favorite Mexican food dish and this casserole hits all the right marks of them without the hassle. I tell Johnny there are certain dishes like chiles rellenos or enchiladas that truly are a labor of love to make but worth it especially when you're feeding loved ones. I am a million per cent going to make this casserole as one of my Sunday dishes especially when I can make a vegetarian version of easily. Again my dear amiga you make my stomach grumble...lol. Have a beautiful rest of your week and a truly love filled Valentine's Day weekend with your Ron.
Thank you dear friend, it is delicious, and the good thing about it is you can change it around and make it your own...you can make them vegetarian or use any meat you like, you can prepare your peppers early than have them ready for supper time so you can just put it together, just about any cheese is good...siding it with rice and beans is a fantastic traditional way to make it complete, I hope you and your Johnny enjoy it, Happy Valentines day dear Richard, I hope it's a special one for you and your Johnny. Xoxo❤⚘
I can listen to you all day. I admire you Rachel just they you tell your stories so genuine and loving. Thank you for sharing all those yummy recipes
Thank you Rachel for your authentic dishes. We gringos need this kind of instructions!
❤😘
Rachel I’m sending love back to you for all the wonderful recipes. Thanks so much. ❤
Hi Rachel - I prepared this recipe tonight. I very much enjoyed the dish but I did tweak it a bit since I halved your recipe.. For example, I substitute a cube of tomato chicken broth for the tomatoes and tomato 🍅 paste; and I did not use as much cheese so as to cut down on the calories. I made some rice as a side dish. Next time I make this tasty meal, I will consider adding the rice to the casserole itself and cooking it all together, perhaps adding a can of celery soup. At the end, inspite of adding only one egg to the milk and flour mixture, I had enough of this mixture left over to make a separate crepe. I added to the mixture some salt, pepper, garlic, and dry 🌰 onion. Then once the crepe was cooking, I added a bit of cheese to each end, then rolled both ends towards the middle. The result was a tasty cheese egg roll that I enjoyed while the casserole was baking in the oven. Thank you for sharing this poblano dish. I have enjoyed many of your videos and will continue preparing several more dishes in the future. Thanks for inviting us into your kitchen. I feel that I am observing an old friend preparing traditional recipes that have been passed over through several generations. Buen provecho!
This became my Dave's favorite, ❤ Gracias Teacher ❤
Rachel, I hope you never run out of recipes. It is a pleasure to watch you and your directions are soooooooo well done! Thanks for caring about truly teaching us how to make all these different dishes. I have had so much fun cooking and even got myself a molecajete (among other things for the kitchen). I am 65 and have found a brand new joy in cooking because of your videos!!! Thank you!
I love chile rellenos. Our Mexican neighbor sometimes makes and shares with us. I have tried twice to make them myself. Last night was first success as I followed your chile rellenos video, but took ME two hours to make. There are a lot of steps. So, I know when our neighbor makes them it is a LABOR of LOVE!! So I am looking forward to making this casserole style! THANK YOU for all your videos. The tips and tricks work, and make DELICIOUS food!
your attention to detail is amazing. i know it makes all the difference. you are a wonderful teacher and should have your own cooking show !!
My Lord is my guiding light.❤
Too many errands to run to watch this right now, but I'll be back. I love chilies rellenos, but I'm too old to put in a lot of effort. Hoping this is a streamline chilies rellenos recipe that renders the same great flavors. This one thing I do know - Rachel is outstanding! 👏🏾👏🏾👏🏾
This sounds delicious and I order Chile Rellenos when I eat Mexican out. I love Mexican food. Thanks for sharing your recipes and sharing the recipe with us.
I want to stick my fork through my iPad and get a bite...I am making enchilada casserole today... thank you ..yum yum
I have never commented on TH-cam but this channel is so incredible I can’t help myself. You are so fabulous Rachel! Thank you for all of these great videos. I have learned so much already and you are so much fun to watch! I feel like I am right there in your kitchen!!🌶😀
Rachel, Everything You Cook CHEF Is Mouth Watering!!!!!! 5 STARS!!!⭐⭐⭐⭐⭐
I love watching you cook! Everything looks so delicious!👍😋
Thank you so much my friend. ❤️
Made 2 trays of this today, so delicious. I used Poblano on bottom and bell peppers middle layer. Added diced Serrano peppers. Thx.
You are a Amazing authentic cook. My Grandmother and Grandfather were chiefs in restaurants. My grandfather even cooked for Shirley Temple . They have passed but their great recipes are still with us . I'll add this to my book of great family authentic cooking . I'm new to the channel and I can't get enough of your fabulous recipes Thank you 🙏
Hi Rachel and everyone will read this comment, today I make this cacerole and I’m so happy the way is turned my husband was so impressed by this dish he never tried chiles rellenos he was not fan of them but this cacerole is excellent and delicious I follow exactly the way you explained , Rachel I’m so happy with your Chanel every recipe turn so perfect and good close to my 70 I been cooking a lot but I’m learning all this dishes I’m very lucky to found you ,always waiting for the new recipe because I know it will be delicious.
Thank you and God bless you and your Ron 😊
Just made this for dinner, so delicious!!! Very easy as well, my husband loves chile rellenos but I've always been nervous about making them
Oh man... just delish-ish-ness to the extreme here. Amazing!
I made this tonight exactly as shown. Husband ate 3 helpings. The only thing I did change was use gluten-free flour because he eats gluten-free no difference. I even bought the mojete and ground the spices. I would say for me it’s more of a meat and vegetable frittata but it was absolutely delicious.
Im making this casserole this weekend for a friends birthday he loves chili rellanos. So I decided to made a casserole
Thank you Rachel. ❤
I am fairly new to this channel (meaning I just discovered the channel two days ago, but have already watched a handful of the delicious videos) and can already see I need to be adopted into the family and invited over for dinner! Love the recipes and how simple they are explained.. Keep up the great work ma'am!!
I just found her channel too!
Had to sub... Love the content, my kinda food!
I love your recipes. But I really like the way your video's come out .Love your personality. You should have your own cooking show on TV. You don't seem to edit your video's. Once you dropped something on the floor and looked at it and made a comment which made me laugh. Really like the true way it is in the kitchen.
Quesos de Chihuahua y Oaxaca!!!!!!!!!!
Rachel, por favor represente
Rachel, I made your recipe exactly as shown tonight and it was DELICIOUS. My family loved it. It seems like it would be be time consuming but it pulled together very fast. Thanks for the tutorial. ❤️
I made this last night and cut an extra large slice! My son said I bet you won't eat that much. It smelled so good during cooking I finished my plate and my son had 2nds. It seems I am addicted to the Mexican food I can't get in my small town. Now I am addicted to you channel!
Rachel after all the recipes I’ve watched on TH-cam, your casserole by far looks the most appetizing 😊. I will definitely try your recipe.
I love Chile Rellenos, I did make them by scratch, but now I use the large can of Chile Ortega, taste the same as scratch faster to make.
We cannot wait to try this, looks so fabulous, and there is just nothing like chiles rellenos!! Thanks so much, Rachel! I love your videos, so well done!
This dish is delicious, be generous with the peppers and let me know how it turns out for you my friend, thank you so much for your comment and support of my channel. ❤
I love your dishes. You make me feel like I am in my mother in laws kitchen.
It looks amazing, I love how you use 2 utensils and I'm being serious about that. I'm so uncoordinated you wouldn't believe. Thank you again for another wonderful dish.
If you follow the recipe, you use a whole lot than two utensils. Cleaning up after each step takes up a lot of time too. The result is a tasty meal and worth the effort but it takes hours from start to finish to prepare this poblano, beef, and cheese meal.
Oh wow!!!
Made this yesterday for a family gathering & it was a hit!!! DELICIOUS!!!
Today we’re having another gathering & making your beef birria.
I can’t wait!!!
My mouth was watering as I watched you make this dish Rachel😋! I am definitely going to give this a try! Thank you Rachel🥰!!!
OMG, she is wonderful!
Delicious, made it last night, even better the next night.
Rachel, I love everything you fix. You take the time to describe to us exactly how to do it. I’m looking forward to making a number of your dishes. Thanks for being there you’re wonderful.❤
This recipe right here is going straight into the jewel box-- I mean recipe box of my mind! I must share, Rachel, the 'chili rellenos' has been a personal favorite meal choice of mine for years, often enough my automatic 'go to' order at Mexican restaurants & for take out ...until, recently it seems the menus don't include them any longer at same local eateries. There could be a myriad of reasons for this, especially in these times, but I suspect it has to do with the work, supply/demand ratios and such. Anyway, just otherwise nvr would hv dawned on me this great idea for a casserole! (Now going to have too much) LOL-- I've saved it of course, but also memorized instantly every step! Many Muchos gracias! You've made it a special day for me indeed!😊😄
Mi Maestra de Cocina Favorita. God bless U.😋🥰💕
OMGoodness! I started charring the poblanos at about 2:00 pm. I just put the casserole into the oven 20 minutes ago at 6:50 pm. It's a lot of work, but it is worth it, I'm sure. I'll come back after I have enjoyed it to let y'all know how delicious it is.
I char my peppers on my gas grill outside and it seems to go faster.
@@paulafifer8777 I live in an apartment. No gas, nor charcoal grill. I only have an electric oven/stove. BTW, the casserole was delicious, but I sure wish someone would sell pre-charred deskinned poblanos. I found roasted red peppers in a jar (in water). Why not poblanos, too?
@@sheristewart3940 Well shucks. I guess your stuck with roasting them inside. I have done them inside and used my oven broiler which is also a bit quicker. This recipe sounds amazingly good, so I'm going to try it. Love your idea about roasted peppers in a jar.
@@paulafifer8777 yeah, I oil the peppers well with olive oil, or coconut oil, with my fingers (great for the hands), then pop 'em under the broiler and listen to 'em snap, crackle and pop. It's quick, but it tends to set off my smoke alarms.
Move over Ron, I'm movin' in lol. I'm addicted to these recipes!!
Another delicious looking dish. I make chili rellenos the traditional way and they are so much work. This casserole looks so good and healthier as no frying. I like your suggestion to leave out the potato to reduce the carbs. And I might just start grinding the spices and garlic as I’m sure it makes it taste super delicious.
Thank you so much for your comment, they are so much easier. I love using freshly ground spices my friend. ❤⚘
I did this recipe and baking from right on the screen! Very good tasting ingredient content combo. A simple, easy to follow, good recipe by a good cook. I used coconut milk, 3 eggs, arrowroot powder instead of wheat powder. I also didn't have any tomato paste on hand so used organic ketchup, green onions from the garden, & less cheese but a wonderful outcome. Fortunately, I had every ingredient except the tomato paste. Easy to cook for the family too. Quality recipe, quality teacher. Thank you for generously sharing of yourself and your recipes!
I’m doing this for Thanksgiving meal alone this year! Looks great!
Its almost 6am here.. An I had to watch this video... Now im starving. And I want to make this..
What an adorable woman with a truly amazing recipe. SO glad I found her today. I make a Chili Relleno casserole without the meat filling, but I am going to try it!
How lucky I am to found you Rachel . You are the best teacher . Every of your recipes are great . Un millón de manitas para arriba para usted .
Very thorough and professional presentation. I will making this for dinner tonight. Thank you for producing and posting this excellent video.
Thank you so much for your words, let me know how it turned out, blessings my friend. ❤
Delivious
You're so right, low and slow is the secret to great tasting Mexican food. You're the best.
This looks fantastic!! Another winner
Thank you so much, and thank you for your comment. ❤
I absolutely adore you, Mrs. Rachel! I have learned more, in the short time since I discovered your channel, from you than anyone in many decades. You have taught this old dog "new" tricks and have made me a better cook! I think I always hated cooking because I just didn't know how but you explain everything so well I have become more knowledgeable so I'm now more comfortable with cooking. Thank you for sharing your knowledge with us! You are truly a blessing to many!
Wow this looks good! I have never just ate chili like that...always cut up and added to something, but I have try this one Rachel! I love a good casserole and I just love you girl! I thought when I saw the picture of this, it was cornbread on the top! Wouldnt that be good?
Thank you my friend, the cornbread would be delicious, not traditional, but delicious, I hope you get to try it, thank you so much for your comment. 🥰❤
Just too darn scrumptious!. This woman is killing me with her delicious cooking!!!!.
this video reminded me of my mother .... i hate to say this but this video was kinda emotional to me.... i miss my mother (this dish was my favorite of her cooking also with her sweet mesquite bean pumpkin tamales)... bless all mothers
Omg Rachel, this recipe is amazing. I made it first just to give my husband the idea I can cook his favorites because he grew up on your recipes but mine are turning out a bit better than his family’s, all thanks to you. You have made me look so amazing in my husband’s eyes because I have a medical condition that any kind of spicy food makes it a very bad day for me. So I appreciate your step by step and your advice on what to do. Thank you thank you. FYI my name is Rachel too. Again thank you. I am so thankful I found your channel. I can’t wait for more recipes to try.
Rachel, I come back to this recipe each winter to use the roasted poblanos I froze from my garden the previous summer. I love this recipe.
Made it very good!!!! Thanks, for sharing detailed recipe. 👍😄❤🙏
I love the way that you added extra vegetables to this. I'll be trying this for sure!
I used to live in So. Calif. and I miss all this good food. Chile Rellenos were one of my favorites. I used to get them at a stand in Buena Park, Ca. for lunch.
Chile rellenos are my very favorite Mexican food. I will definitely be making this one. Thank you so much for the thorough instructions and showing us step-by-step how to put this fantastic casserole together.
Love Love Love this recipe...thank you for this recipe. Chile relleno is my favorite.
Love you Rachel.... what an inspiration you are and I have learned Sooooo much. Thank you, thank you !!!!!!!
What a great recipe. I made this Chile Rellenos Casserole a couple days ago. I couldn’t find any Pablano chiles, though. Everyone was out of stock. So I used the Anaheim chili pepper. I roasted them over a BBQ. They peeled nicely. Can’t wait to use the Pablano Chile pepper next time I make this. The whole dish was extremely flavorful. Thank you for sharing.
The ONLY green chile that should be used for Rellenos is the New Mexican chile grown in and around the Mesilla and Hatch Valleys of southern NM. FAR superior to any other chile especially poblano.
Rachel I made this today for my son (33) and I along with your Mexican white rice refried beans. I must say it was so delicious. My son who is a very picky eater actually clean his plate. He said to give you a 10 out of 10. I must agree these are keeper recipes . He especially loved the rice. Thank you my friend for a delicious dinner.
Thank you Rachel, I love your cooking, you take your time, great teacher, Much love Rachel.
Rachael, I just love your instructional technique. Your voice is so calming. You take us step by step in a manner that makes preparation and following the recipes so easy. Please keep sharing your delicious food. Thank you, Joanne
My sister cooked this casserole & said it was delicious & her husband loved it!