6 Reviews

Pretty much the same exact way I make mine, except I've mastered pulling the seed/pith in one go, from one small incision near the crown of the Pablano pepper. (near the stem) I insert a sharp knife tip, cut the base of the seedpod, and pull the entire bundle of ghoulies out in one try, then push a pre-cut plank of jack cheese in the same hole, flour & dip, then fry 'em up.....yum!!

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we6oz August 24, 2015

these are marvelous - thanks for posting

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Buster's friend January 11, 2013

Thank you! I have poured through many recipes trying to find one that I lost and here it is! I'd like to add, that these are VERY freezable prior to adding the sauce! They will look deflated, but once you put them in a new batch of sauce and heat them, they puff right back up and taste freshly made.

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Yvonne19701952 September 13, 2012

True Authentic chile rellanos, like my grandma made. Thank you for posting

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rivas98349 March 05, 2011

I used this recipe last night for a family get together. Needless to say, it was delicious.

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Manda_Rae December 17, 2010

This is very similar to my family's recipe, except for the sauce. I recommend adding up to 1/2 tsp. salt to the batter if you're not making the optional sauce. These are sure to be delicious!

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japancook June 21, 2010
Authentic Chile Rellenos