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.

The origin of chiles rellenos dates back to the Spanish conquest of Mexico in the 16th century. As with Mexican culture as a whole, much of Mexico’s culinary tradition stems from a mixture of Spanish ...

Discover iconic New Mexico foods—from green chile stew to biscochitos—that locals love and outsiders rarely understand, each ...

When making chiles rellenos, the chef must first consider which pepper might better serve his or her vision of the completed dish. Indeed, they are similar and both are widely used, but tasting ...

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 ...

I have never been able to make chile rellenos. I know how — in theory — but I’ve never succeeded. I will char my poblano peppers, steam them to get the skin loose, then peel them. Cut open the peppers ...

You can make these chiles rellenos the day before and store them on a sheet tray lightly covered with plastic wrap. When your guests arrive, just remove the plastic and pop them in the oven. They are ...

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 ...

Making the perfect chiles rellenos that Cleo Pompa serves her family on cold March evenings would be impossible if she didn't spend whole summer days roasting hot Hungarian wax peppers in her East ...

Dear Little Café Poca Cosa’s chile relleno, little friend, you are loved. It’s the kind of love that makes vegetarians happy they are vegetarian. It’s the kind of love that produces a collective sigh ...