I'm mexican and this is the best lazy chile relleno's recipe I've ever seen. Very useful since keeping chilis whole after all the roast, peeling, remove the seeds, then stuffed them... Then the batter and finally fried them is very difficult. I love this idea ❤️ thank you, Chef
Is more healthy and less oil that hurt my stomach gastritis. I will make this is there a quiche and frittata Chiles rellenos that tastes very good too.
I’m Mexican and I can tell you, chile rellenos are a lot of work and then they get eaten in less time than it took to make. I applaud the adaptation to the recipe to make it at least a little easier to enjoy the same flavors with at least a little less toil before they are eaten up!
Agreed, it takes a while although with practice it's no so bad. I'll try this recipe soon because is way less oil, perhaps with some chilaca just because we use that instead of the poblanos.
One of the reasons i love chef john is because he makes sure not to waste ingredients. I love that he "washes" out the marinara sauce from the measuring cup with chicken broth to make sure he got it all. One of my pet peeves in cooking shows is that they never use a spatula to get all the ingredient bits from the container.
Chef John, I tried this recipe for dinner tonight and it may be the best Chile relleno I’ve ever had. That’s saying something since I order it whenever I can. Thanks for sharing!! ♥️♥️♥️
@@teekotrain6845 i make them all the time. You can pretty much stuff it with different things. Queso fresco, Monterey cheese, some even put tuna. and you side it with red rice and some beans. The sauce for me is a family secret always fresh tomatoes. Not how he did it
Perfecto! Most of us "Chicanos" use Anaheim chilies and the monterey for this dish same char method however we put those babies in a plastic bag instead of the towel to steam, this receta I will follow as it's perfect for a burrito. FYI old school folk use "manteca" lard to fry those girls. You rocked it. Si señor!
Ok, I was dubious, mostly cuz chili relleno is one of my most favorite foods and why mess with perfection but, turns out, as usual, John is da man and we are already plotting to make these!
There is a Restaurant in Florida called El Toro, it sells Chile Relleno's / yes, it's probably my Favorite dish to order it's so Amazing that I can make this from home👍
As a Mexican, I approve this. Looks absolutely delicious, let me tell you that getting the chili as fluffy as it should be is really hard, you did a great work!
In our Mexican home, we never had sauce with Mom's homemade chili rellanos. Just naked on the plate with a side of frijoles de la Olla, rice and warm tortillas. Comfort food! 💛
My mom always makes two sauces, a thin tomato sauce with tomatoes, onion, garlic and a pinch of salt and oregano also a creamy sauce with sour cream blended with tomatoes, onion and jalapeno. They're both very delicious.
@@guanacom977 - I agreeee... though- you could make it a little more crispy then put a small amount of sauce on the plate with the relleno on top of that too...
I didn't know naked ones were the OG until a Taqueria opened nearby. I looked at them and said, no sauce? He just smiled at the confused gringa standing before him.
Chili Relleno is my go to dish in any Mexican Restaurant I try. It is my favorite dish & I judge the restaurant by that dish (and some fail believe it or not). I can't wait to try this home style version...
I grew up in New Mexico where chile rellenos are everywhere. Tomorrow morning, your mighty fine simpler approach with some Hatch heat will hit my plate then my belly. Thanks CJ.
i made chili rellenos last night! i so dig that you slice the peppers instead of stuffing them whole. i usually have to use toothpicks to adhere the extra holes together. also, not frying vs the pancake move is brilliant! from a fellow chili rellenos fan, thank you so much!
Made this for dinner. The family absolutely LOVED it! I added very tender steak..... incredible. I will definitely making these again. Thank Chef John!
I leave the chili whole...put a big thick slice of cheese inside and then do the same thing with the batter...stays together better and looks exactly like the chile relleno that it is. Really easy and way less messy.
I always did, too. But this way used almost no oil/grease/whatever, so is healthier. And waaay delicious! I also found this one less messy than using whole chilis.
I am so excited to try this because I can never stuff the pepper without it falling apart while trying to get it into the pan. Also, less oil is always a bonus!
I made the sweet and spicy mustard chicken last night, my Father and Brother loved it . Again thank you so much for these wonderful recipes . Your chef styling keeps us all smiling 🙂
Very good interpretation of chiles rellenos. My filling is cheese, cooked potatos/onions/garlic and maybe hot chiles like serranos. It is alot of work to make them but I have also had success just laying the stuffed peppers in a baking dish and pouring whipped eggs over them all and basically making a large frittata or casserole. Its easy to cut and serve and has all the flavor of chiles rellenos without the dipping in batter and frying in oil.
I love Chile Rellenos, they are my favorite. Being Mexican that's saying a lot. I VERY RARELY make them because they are a pain in the back side. :) I can't wait to try this recipe. Thank you so much for all that you share with us.
Thankyou chef John, I will definitely make this for dinner. I'm Mexican woman I have made alot of chili rellenos in my lifetime, but I have never done them like this.I love 💘 it.
I am actually making chili rellenos today. Just finished stuffing them, then saw this video 😁 Next time I will try this recipe. Chili Relleno casserole is also an easy way to get your Chili Relleno fix with out all the work!
I love it when detailed time cooked foods are deconstructed. This will be a classic in my house. I have an electric stove that I brown many foods directly on the burners. Works wonderfully.
I was just thinking of chile relleno today! I will definitely be making this when I can! It's so weird, this channel seems to read my pregnancy cravings exactly when I have them. 😂
I've had chile rellenos similar to that before. And good rellenos deserve a green sauce, especially a green chili w/pork. There's a good one for you, Chef John, do a green chili!
being a mexican living in mexico city and having eaten chiles rellenos all my life I find this a very innovative, easier to make and more practical yet delicious way of making this dish. maybe some quesillo or fresher cheese might have been closer to classical ingredients or eaten with tortillas but still quite creative yet classical/traditional. i'll fix myself one of these.
If you're from New Mexico you'd better NOT use Poblano peppers; or they'll excommunicate your ass and throw you out of the state!!! Hatch green chili or nothing at all!!....
I’m in exile in the Midwest from the people’s republic of New Mexico. Growing green chili is different in wet area but these poblanos are pretty darn close in taste and roasting ability
I love your video's! I love the fact that most of you recipe's are for one or two people serving., and if I need for more people I just double it.. I can not thank you enough for all your delicious recipes. Your recipes never embarrassed when I cook for my company. I am planning to make today Chili Relleno, but not the pancake version just regular Chili Relleno, I am going to make your batter for me and my husband. Thank you Chef John! Have a great day!!! -: )
I'm going to have to try this. And immediately change up everything by mixing the peppers and cheese into the batter, and using masa instead of flour. Because I'm REALLY lazy. :)
I was thinking exactly the same thing, because I too am _really_ lazy about the fiddly bits, and layering the peppers and cheese sure looked fiddly to me... *Love* the idea to try masa, too! :D
Wow, this looks awesome, I'm excited to try it! I guess I feel like I might try a dollop of sour cream with it. I can imagine all sorts of variations on this, like maybe turn pair it with eggs and treating it like a breakfast item, maybe even adding crumbled breakfast sausage or bacon, or even morphing it into a sort of Mexican Dutch baby ... the possibities are endless!
He said " the jesus (spanish pronounciation) of your cheeses" I literally laughed out loud, like a crazy person, not like all the normal people who do it in their heads expressionless.
It’s not every chef that can teach Mama Dukes a new trick, but Chef John has got MOVES! This recipe has all of the flavor without the hassle and mess of the deep fry. I’m about to tuck into another one of these right now. Glorious! Thank you, Chef!
Mom used to oil the peppers before direct heat, the skin will come out more easily and more evenly cooked. 🌶 If you need them less spicy, cut a T with small knife (be aware that you should cut the inner base of the seeds), insert finger and remove all seeds and veins with just one pull and you’re ready to heat’em up Love your vids.♥️
Made this for me and my parents today, positive marks all around. It was my first time having chili relleno, but they said it tasted like the real thing. I've cooked poblanos that way for tacos before, but my Mom showed me an easier method where you cut them in half and put them under a broiler with the skin facing up for a few minutes; I found it much easier.
I've done roasted bell peppers on an electric stove top, it worked, but putting them under the broiler like you describe does seem a wise idea, after all burning stuff is the problem of being distracted while broiling, but burning is the entire point here.
I used the pancake technique, and it was a winner! But I still kept the peppers whole and filled them with cheese. To me, that layered efffect is an essential part of the dish. It was still way easier than the batter dipping. This will now become my standard technique for making CR.
I have made this recipe twice since I watched your video. This recipe is very easy and tasty. I added some seasonings to the egg yoke the second time and the egg batter was much better with a little salt, black pepper, onion powder and cayenne pepper. I also added a little dusting of flour to the eggs as I folded in the yokes. They turned out wonderful. Adding this one to the family cookbook.
Ha, when I saw Chiles Rellenos I was like, there's no way Chef John made such a pain-in-the-ass recipe. Making it as a savory pancake is right up the alley of food wishers.
every time I try a new place or go to my regular spot I always order a chili relleno. I always feel silly pronouncing it though because I've heard it said different ways by native Spanish speakers.
I do this as a sort of frittata with eggs, bread and the chilies and cheese mixed in. For your sauce, I’d recommend adding some crushed chicarrones into the sauce when it begins to simmer. They will be tender morsels of umami making your dish next level!
If I could have only one Mexican dish forever, it'd be chili rellenos, so last Summer we planted a dozen plants we started from seed. Couldn't wait to make a huge batch! Evidently, there was a cross pollination from the seed supplier: toasting the peppers (on the grill) and then peeling them, the fiery glow from my hands could've lit up a large city. OMG. Then eating the finished rellenos turned us into fire-breathing dragons. I *love* spicy but these went far beyond any heat I've had before. I gave my son a dozen, and wound up making canned green chilis from the remainder. He's also a hot salsa-type person and told me the heat verged on the thermonuclear - ha! And, yeah, I double-gloved before roasting those remaining peppers. Anyone with suggestions on finding a milder Poblano pepper would be appreciated :-)
If you live in the West, this is why you gravitate towards New Mexico in the fall to get the best roasted chiles you've ever had. Freeze them and make stuff like this in the winter. Recipe/technique looks great though, but I would prefer green chile sauce instead of red sauce. Also don't rinse off the little black pieces of chile skin, leave them in! Lots of good flavor there.
I thought 'Oh no, he's going to mess up my favorite Mexican dish'. So happy I was wrong, much easier to put together and have it taste the same. Thank you again Chef.
I stumbled upon your channel a few weeks ago (how I've missed your channel all this time boggles my mind!) and have been binge watching your videos ever since. I was having a hard time deciding which of your recipes I wanted to try first and when I saw this one I said, "Heck yeah!" I made this last night and it was PHENOMENAL! Super easy. I did reduce my sauce a bit more so it was thicker and it turned out darker than your sauce but I think it was due to the brand of marinara sauce I used (or maybe the fact I used a little more chili powder 🤷♀️). I love your humor and your "don't sweat the small stuff" attitude when it comes to cooking/baking. Your videos have been fun and educational. You, sir, are the Dean of Food Wishes cuisine. 🧐
I actually made this tonight. I’m sort of obsessed with Chef John’s recipes. I made mistakes at every step, mostly because I am house sitting for a friend and don’t know her kitchen well, but she has chickens and I had backyard fresh eggs:) My sauce - omg, the cinnamon came out of the bottle like an explosion and really changed the flavor of the sauce- and not in a good way. My poblano was small, so even if you are cooking for one, get a big one or cook two, seriously, because I didn’t get that big poblano hit in mine because I used a small poblano. It was still good, but a cinnamon sauce that is thick because you reduced it too much is not really thrilling. I will try to remake this again.
