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 ...

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

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 ...

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 ...

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 ...

Celebrate Cinco de Mayo with a fiesta! This most misunderstood holiday honors the Mexican army’s victory over a much larger force of French invaders in the 1862 Battle of Puebla. It was a glorious day ...

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 ...

This casserole rings true to many of the flavors we love in San Antonio, but lightens the calorie load by swapping out starchy rice and tortillas for riced cauliflower and skipping heavy sour cream ...

I love classic chiles rellenos — I make them a lot in the summer, when poblanos are in season — but the traditional method of dipping them in batter and frying just a couple at a time makes them hard ...