You only need eight ingredients—canned whole poblano peppers, Monterey Jack and Cheddar cheeses, eggs, evaporated milk, all-purpose flour, milk, and enchilada or tomato sauce—to make the recipe.

Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Vianney Rodriguez of Sweet Life shares her hearty recipe ...

When I go to my favorite Mexican spot for dinner, I love ordering the chili rellenos. If you aren’t familiar with this dish, it’s a spicy poblano pepper that has been roasted, usually stuffed with ...

There are few things better in life than a Crispy Chile Relleno {Chili Relleno}, fried to golden perfection, stuffed with a roasted chile and plenty of melted cheese. This simple recipe uses egg roll ...

(KLTV/KTRE) - Most of us love the Tex-Mex flavor of chili rellenos, but we don’t often (if ever) make it at home. If you love the flavors though, here’s a simple way to get them at home in an ...

Chef Bobby Flay teaches amateur cook Shane how to make chile relleno (aka stuffed poblano peppers) using audio instructions only - no visuals whatsoever. Facing away from each other, back-to-back, ...

This soufflé is good served with a fresh spicy salsa, or a red chili sauce. The soufflé itself is elegantly simple. Of all our soufflé dishes, this one works time and time again. The soufflé is ...

For the court bouillon: Heat butter in a large saucepot over medium heat. Add the onion, carrot, green bell pepper and celery. Cook about 5 minutes or until soft but not browned. Add remaining ...

Chiles Rellenos Casserole from Better Homes & Gardens is a favorite from reader Barbara Caton. Juli Leonard [email protected] Barbara Caton moved to Hillsborough four years ago to be closer to ...