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.

Instead of stuffing peppers, we’re stuffing a casserole dish with this easy weeknight dinner recipe! In this video, Natalie ...

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 ...

These aren’t your abuela’s chiles rellenos—but they might just fool her. Roasted poblanos, gooey cheese, and golden pan-fried ...

1. Preheat the oven to 375 degrees. 2. To make the sauce: Quarter the tomatoes and then place into a stainless steel mixing bowl and combine with the onions, garlic, oil, salt, pepper, and thyme.Turn ...

I'm always on the search for a good chili relleno, frequently ordering them at restaurants, and almost always being disappointed. The cheese-stuffed pepper dish originated in Puebla, a Spanish ...

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“A chile relleno doesn’t have to be heavy,” says Arnaldo Richards, the owner of Pico’s in Houston (1427 Lomitas, near Kirby and Southwest Freeway). That’s why he has composed a luscious vegetarian ...

Welcome to our weekly column, Lunch Box. It’s pretty simple: every week, one of D’s writers—often dining critic Brian Reinhart—will report back on a fun place to get lunch. Think of it like being in a ...

Mexican restaurants here serve two styles of chile rellenos. Which one you prefer largely depends on how much you appreciate the lip-stinging sensation of a chili pepper. Timid palates might veer for ...

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 ...