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Baked Chiles Rellenos

Recipe photo courtesy of NGOC MINH NGO

The large, thick-fleshed poblano chile has a nice amount of heat, but not too much, and an earthy flavor; it also is the right size for stuffing, as in Mexican chiles rellenos. This recipe originally appeared in "Martha Stewart's Vegetables" (Clarkson Potter).




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How would you rate this recipe?
  • lynatsunlakes
    13 JAN, 2018
    Being from SoCal we know authentic Mexican food. This isn't authentic Chilies Rellenos. If you ordered this dish at a Mexican restaurant out here, you would get a chilies rellenos stuffed with Mexican cheese, surrounded by scrambled a scrambled egg, and topped off with a dark red sauce. YUM! You really must try the REAL thing...

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