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.

Whether you like a gentle hint of spice or a full-blown fiery kick, chiles have a way of transforming ordinary meals into ...

Chiles rellenos, like so many traditional Mexican dishes, have variations in their preparation from household to household and region to region: From the kinds of chiles used, what you stuff them with ...

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 ...

Instead of stuffing peppers, we’re stuffing a casserole dish with this easy weeknight dinner recipe! In this video, Natalie shows you how to make a Chile relleno casserole using charred poblano ...

Food Network star Ree Drummond proves that if you’re yearning for Chiles Rellenos, there’s a Pioneer Woman way to satisfy that craving quickly and deliciously: her Lazy Chiles Rellenos recipe.

Who doesn’t love green chiles stuffed with cheese, battered and fried until the outside is crispy and the inside is oozing ooey-gooey cheese? We’re talking about chile rellenos. A plate of these ...

Spray a 9x9 inch baking dish with non-stick spray. Slice whole canned green chiles wide open; rinse out any seeds, then drain. Arrange half of the chiles in the bottom of the dish. Sprinkle chiles ...

Dear SOS: I grew up loving the chiles rellenos from El Cholo. I remember going to the Western Avenue location as a kid when it still looked more like a house than a restaurant. Nowadays, I go to the ...

Grill on flame poblano peppers until skin is black, sparkle some salt and wrap them in plastic film or bag and let then rest for ½ an hour then take all black skin off, cut one side and take all seed ...