Prior to roasting the poblano peppers, you can cut a short incision across the top then "T" a cut down the length of the pepper about half way. Cut the seed pod below the stem and remove the membrane and the loose seeds. Then do the roasting. Easier to clean because you are not dealing with the slimy insides. Just have to clean the outsides with a knife or paper towels.
I think you’re half teaspoons more like 2 tablespoons lol. I swear I’m not busting on you. Thank you so much for your video. The recipe was amazing and I look forward to watching more videos. You’re awesome!
Nice recipe. I have rainbow colored poblano with stripes of orange, yellow, white, and purple... I think this recipe would showcase those colors very well. Thank you for sharing.
This sounds delicious. I've been missing my chili relleños. Been waiting for my peppers to ripen. They're just tiny little things right now. Just subscribed. I hope you have more videos upcoming.
Chile Rellenos are my all time favorite dish in Mexican restaurants! I always dread making them because of the deep frying part, but hey, who says you have to fry them?! This is a great recipe. I love it through and through
I made this the other night with just two and I loved it... then I made two adding some rotisserie chicken .. omg I couldn't keep people away from it so I ended up making 6 more.
There is a much easier way and with better results. If you’re just going for the cheese stuffed, just stuff with Jack cheese and your seasonings you like, then pour heavy cream into each one and bake. I like to take leftover chicken or Turkey, or whatever - rice, beans, combo of all and mix with some verde sauce and a little cheese, stuff it in, top with shredded cheese, pour the cream over the top. Bake. It’s unbelievably wonderful
Lol it's definitely not. I always had actually green Chiles battered & stuffed. I live in New Mexico and we were cracking up dying. Making real rellenos is a more delicate process. I'd like to see her green & red chili sauces.
Nice and clean eating 😁👍
Low cal Not traditional but its good to mix it up ty for sharing
Prior to roasting the poblano peppers, you can cut a short incision across the top then "T" a cut down the length of the pepper about half way. Cut the seed pod below the stem and remove the membrane and the loose seeds. Then do the roasting. Easier to clean because you are not dealing with the slimy insides. Just have to clean the outsides with a knife or paper towels.
Love the fast forward
thanks so much!
Great work, it turned out awesome, used a paper bag that was in the garage. Lil bit of motor oil never hurt nobody.
I must go out and get some cream cheese and make this. Thanks for sharing
Hope you enjoy!
I think you’re half teaspoons more like 2 tablespoons lol. I swear I’m not busting on you. Thank you so much for your video. The recipe was amazing and I look forward to watching more videos. You’re awesome!
😁
Awesome! Going to try it now
Have fun!
Thanks, I'm trying this now
Enjoy!!
Thank You!! Looks delicious!! Gonna try them! ❤
Enjoy!
We did our first garden this year and my poblanos are coming hot and heavy, (no pun intended)! This is just the type of recipe I need, thank you!
Oh that's perfect!
Nice recipe. I have rainbow colored poblano with stripes of orange, yellow, white, and purple... I think this recipe would showcase those colors very well. Thank you for sharing.
Go for it! Sounds like a very beautiful plate of delicious food!
Looks amazing! Can’t wait to try these this weekend
Enjoy!
This sounds delicious. I've been missing my chili relleños. Been waiting for my peppers to ripen. They're just tiny little things right now. Just subscribed. I hope you have more videos upcoming.
Hope you enjoy
Trying this tonight! Thanks for the great explanation and demo!!😎👍🏼
Thanks Rodney!
Chile Rellenos are my all time favorite dish in Mexican restaurants! I always dread making them because of the deep frying part, but hey, who says you have to fry them?! This is a great recipe. I love it through and through
Mine too! Ive got to try to fry them
Awesome thank u
I made this the other night with just two and I loved it... then I made two adding some rotisserie chicken .. omg I couldn't keep people away from it so I ended up making 6 more.
Whoa! Adding rotisserie chicken sounds delicious! Awesome job 💪🏻
These are soooo goodbbb
There is a much easier way and with better results. If you’re just going for the cheese stuffed, just stuff with Jack cheese and your seasonings you like, then pour heavy cream into each one and bake. I like to take leftover chicken or Turkey, or whatever - rice, beans, combo of all and mix with some verde sauce and a little cheese, stuff it in, top with shredded cheese, pour the cream over the top. Bake. It’s unbelievably wonderful
One of my favorite things!
Mine too 😍
looks good
Thanks for watching!
You say 275° at th-cam.com/video/omXraXxdmAc/w-d-xo.html. But the written instructions above say 375°. I'm going with the latter. Sound right?
Where can I find the exact measurements?
Hey Melody, a full written recipe is in the description box, exact measurements and all.
you need an audio person. too much echo from the room. recipe looks great.
Working on it
Yummmmm
Kind of an echo(y) kitchen ya got there sis.
I know! It’s awful! We’re working on a different situation with a mic
Ya need to get to the recipe and fully explain the time in oven and SAY all the seasons... Blah blah blah
Hi Kim, the full recipe is in the description box.
Summer, Winter, Spring and Fall......I am not sure how this helps....
This is not the Mexican way All that is is a stuffed poblano It’s far from a authentic Mexican Chile Rellenos
👍🏼
Lol it's definitely not. I always had actually green Chiles battered & stuffed. I live in New Mexico and we were cracking up dying. Making real rellenos is a more delicate process. I'd like to see her green & red chili sauces.
Thats the point easy health quick