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!!
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.
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!!!
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.
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 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!
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!!!
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!
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.
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
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!
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.
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 ❤️
I have never commented on RU-vid 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!!🌶😀
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 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.
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.
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!
What a great recipe! I live in the geographical centre of North America (Lorette, Manitoba in Canada) where it goes to -50 in the winter. It gets really hot here in the summer but a shorter growing season than most US states. We can't buy poblano peppers in the stores - EVER. So I painstakingly grew my own from seed beginning in March, planted them June 1st and harvested end of September. And they are much smaller than the ones you cooked with. Considering how much work went into growing the peppers I wanted to find the best tasting recipe. Well I gotta tell you Rachel that it was fantastic. The 9"x13" casserole dish I used took all of the peppers that I grew and it was well worth it. Next year I will definitely make it again but will keep more seeds in it to make the dish spicier. Going to make it with some cubanelle's next and see if its as good as the poblanos. Best regards.
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❤⚘
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.
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!
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!
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!
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 🙏
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. ❤️
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!
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!
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!😊😄
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. ❤
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!!!
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.
Thank you Rachel!!!! YUM!!! And thank you for giving me a shortcut to ne of my favorite foods! Actual chilis rellenos are quite a production to make, but your recipe is FABULOUS!!! I’m another Chapala, Mexico, resident!
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 watched your tamale casserole video and when it finished, I told my wife I wish you had one on Chile Rellenos and voila, next thing to appear on my play list. We're still looking in Central Texas for something that tastes like what I grew up with in El Paso - I think its the cheese I miss - Oaxaca
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.
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.
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 love to watch your videos!!!!! I can't wait to cook this for my family and my best fried who is Latina! If I can impress her...... I have done well all thanks to you! Muchas Gracias!
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!
Definitely trying this recipe ...I could smell it from across the border ..Quebec, Canada ! Your presentation was easy to follow , instructions were very clear...Thank you !
Rachel que delicioso platillo Mexicano yummm muy fácil de preparar y lo voy a tener para mi próxima reunión en oración por aquellos en necesidad mil gracias Raechel🙏❤️ mil bendiciones y mucho éxito .
I preordered my Hatch Big Jim’s last night. Can’t wait to try this. I haven’t made this for over 30 years and had forgotten how! Thanks for posting this recipe.
