Rick Bayless Chiles Rellenos

[@JKenjiLopezAlt]

These are my absolute favorite.

[@UltraGamerJay]

Sup Kenji ✌

[@xplmr1]

After just watching your version a few days ago and then following up with ordering Chilis Rellenos for dinner, I guess we're having Chilis Rellenos again tonight. The craving is too strong to resist.

[@octopede]

Rick hits me in my Chef John spot, just that calm, friendly reassurance. I imagine hanging out with both of them would be like meeting Santa.

[@esrevinu.]

Kenji just stopping by to show some love haha,... my fav, as well.

[@rickbayless]

@@esrevinu. Love it!

[@anthonyvaldez6892]

Rick all I can say is my parents were from Mexico City my mother couldn't cook anything when they got married But I'll tell you what after I came along she was an excellent cook and real estate entrepreneur and I just want you to know that your recipes are the most authentic That I have ever Had the pleasure of making And it takes me back to my childhood Thank you for all the hard work you put in to make these recipes available to us keep up the good work 👏

[@MLFranklin]

One of my favorite foods. When I first discovered them they became my measure of quality for new Mexican restaurants. If they did this difficult thing well, everything else was probably well made, too.

[@lolaottinger6976]

Most of my family members and me judge a Mexican restaurant on their salsa, salsa not good, then we don’t think anything else will be.

[@prestonroberts2941]

I have that exact same standard. :D

[@kathydebernardo3459]

I totally agree. The worst Mexican restaurants leave the seeds in the chiles. 😩

[@loboheeler]

Chili Rellenos are my base test for a new restaurant. Easy to screw these things up. The batter shown here is way too thick for my tastes. The sauce for the entrees is very important too. I like rich chile based sauce, and not tomato based. I spent most of my life in the Southwest, and am very picky. Rick seems to not like much spice, and would run screaming at the hotness of Texas or New Mexico food!

[@roberttownsend4037]

@@loboheeler I made these and the batter isn't to thick at all. make them his way and then critique. They were the best.

[@pilarsabre9475]

A twist to the tomato sauce for the Chiles Rellenos and also Tortitas de papa capeadas , is to add a pinch of sugar, and cinamon it makes the whole difference . My mom did it like this . I love your enthusiasm for the mexican food , as a mexican I have not found any flaw on your recipes . You are very thoughtful and have all the little details and ingredients . Congratulations . Our cuisine is so rich and varied .

[@skatingcanuck9837]

I think Rick was Mexican in a past life. His passion and mad respect for Mexican cuisine oozes through all his recipes and videos.

[@suratiivey9142]

I like a good pinch of cinnamon in my sauce as well.

[@MarioGomez-xc4yc]

👍🇲🇽🏁

[@mattastropheflats]

You didn’t cut it open and show us how it looks? That was really anticlimactic. I’ll have to make them myself I guess

[@grapplerhk]

Was waiting for that part myself!

[@mikedipeppino2248]

My Italian mother learned the Oaxaca-style to perfection. Restaurants couldn’t come close to home. What a labor of love.

[@adamblackman6660]

I put a a fire roasted Serrano and a clove or two of garlic in the blender, for that heat! But to each their own. Spot on Rick! Gracias Maestro!

[@ingridugarteche4301]

I just made this! Omg! Thank you for all the techniques! Before, in the past, my rellenos were a disaster 😢😂 I never used flour 🤦🏻‍♀️ I love you!! You’re one of my favorite chefs!!

[@zenaidagarcia1585]

Yes! It was so difficult to coat them for me before watching this video. Adding flour to the batter👌🏾👌🏾

[@lissuga516]

@@zenaidagarcia1585 right! thank God for you tube!

[@ghw7192]

When a local Mexican restaurant changed ownership, the quality of the food plummeted. I ordered a dish with a chili relleno and what I received was a pile of mush with a sliver of bell pepper on top. I have not been back, so I am delighted to find Rick's presentation. I have been following his show on PBS since the early 2000s and have several of his cookbooks and I trust him. Thank you!

[@roberttownsend4037]

I made these Chili Rellenos yesterday. I used the freezing technique, it's a game changer. these were better than restaurant quality. Thank you MR. Bayless.

[@amassaro]

If you would have put your chilies in a plastic bag you would have better luck peeling them

[@angelicas.5158]

Chiles rellenos are my fave!!! I buy poblano peppers with the intention of making them chiles rellenos but I always give up and end up making rajas con crema instead... never fails 🤦🏻‍♀️😅

[@kary2708]

Lmao sometimes this happens to me too 😂

[@sciencelabvideosl7558]

Or espagueti verde! Lol ! I thought I was the only one!

[@Pedrogonzalez-nh2eb]

Me too! Lol

[@Pedrogonzalez-nh2eb]

Or rajas con papas! Lol

[@reynaga66]

Hay que tener paciencia yo sé hacer unos Chiles en relleno yo solito me enseñé yo soy mexicano de Jalisco si hacer una birria de res que hasta Los dedos se chupan si hacer UN caldo There is rickissimo se hace mucha comida gracias A mí mama que me enseñó YA mi papa Y soy hombre me encanta cocinar

[@sosumi_rogue]

These were LEGENDARY at the Frontera Grill. You had to wait in line before the restaurant opened if you wanted to stand a chance of getting one before they ran out. Went there in the late 80's GREAT FOOD!

[@DrChaad]

Any thoughts on sweating the poblano skins in a covered bowl for 5-10 minutes after they come out of the oil?

[@Shamustodd1]

We roast over open flame then put them in a plastic bag to rest for ten minutes. The skin practically slides right off.

[@jmercado2964]

I have always made rellenos with Hatch New Mexico green chiles, as my mother and grandmother did. We use basically the same recipe as you with cheese but we also add raw chopped onions to the stuffing. We use New Mexico green chiles which we roast and peel. Instead of the tomato sauce we use Hatch New Mexico red chiles to make a smooth, spicy or mild, red chile sauce or using Hatch New Mexico Green chiles we make a smooth, spicy or mild, green chile sauce. Either sauce is delicious. Loved watching this video!

[@mjp8494]

Yes. Being from New Mexico and having lived near Hatch, they're the best. However there's no comparison to fire roasting IMO.

[@terrylynnwarner-hurst8230]

My mother made her Chiles Rellenos, Oaxacan style. Our neighbor was from Oaxaca and she taught her how to make them. We happen to like the Anaheim chili stuffed with Jack and Colby cheese. Sometimes I stuff with pepper jack just to be different. Thank you for sharing these two techniques for making Chili Rellenos. Muy delicioso.

[@rgoodsan]

Similar style to Mew Mexico

[@paulbillingslea4848]

I always use the freezing method then finishing in the oven after frying. I thought I was cheating, nice to know it's your method as well, make me feel respectable about doing it that way.

[@kippywylie]

I love these, and throughout our 35 years of marriage, my cooking of chiles rellenos has always been the evening associated with romantic closeness. Your video is helpful for me because traditionally I will dirty every pot, pan, bowl and utensil in the entire kitchen

[@maggie4003]

I’ve used your recipe for years and it’s always a joy. I seem to recall that the sauce recipe in at least one of your books calls for a hint of cinnamon and touch of Mexican oregano - both of which make the flavor just a little more complex.

[@The_Timinator]

A pinch of Cream of Tartar eliminates 99% of Stress (fear) associated with whipping Egg Whites. Once upon a time, the "approved" way to whip Egg Whites was ONLY in a Copper Bowl...

[@beatricebrown8221]

I spent 15 years in Arizona's Sonoran desert and learned so many Mexican dishes, but this is my absolute favorite. El Charro' is one of the most authentic restaurants in Tucson.

[@billthebutcher2]

Yes, I lived in Tucson for 16 years, El Charro is awesome!

[@NewtonHamming]

@@billthebutcher2 I have el charro in Michigan and it’s not really authentic

[@billthebutcher2]

@@NewtonHamming they are not related

[@terrylynnwarner-hurst8230]

I have lived in Tucson all my life (75 years of it). El Charro and Mi Nidito are my favorite. By the way Mi Nidito has been sold. I hope the new owners keep the same menu.

[@Arizonawatercolors]

I am 😂from green valley. Love Mexican food. Thank you for the tip.

[@jpallen719]

I used to eat at a place in Hilo Hawaii called Ruben‘s Mexican Restaurant , the owner was Ruben he was from Mexico City and this is how he used to do chili Relleno’s I believe it is the only way to do them. It’s so simple but not many people can do it right. Rick Bayless always hits the mark👌🏻

[@tenshiangelina]

These ones are really fluffy and beautiful!!! Some people think chiles rellenos are not spicy and all (which is actually true), so there's a version of these with jalapeño chile, which is my mom's go-to recipe. In my family, we don't like them soaked in anything, so my mom serves them over red rice and we make tacos of rice and chile. I think this variation is also common since I've seen them with rice in Veracruz, although my mom is from Guerrero and many more in our family cook them like that.

[@hensonlaura]

Holy cats, jalapeño rellano poppers would be amazing with a tomato/guajillo dipping sauce; like a sauce I made last week for chillaquiles - that's inspired! No one steal my idea!!! 🤣🤣🤣 Or, just call them jalapeños Mulege (moo-la- HAY); my town in beautiful Baja Sur 🏝 🦎 🪰🪰🪰🪰🪰🪰 Or stuff the jalapeños w/ sautéed chorizo & piped mashed potato & use a cheese sauce... could do a lot w/ these techniques.

[@TheRicktunero]

Rick, in Central Mexico the shredded cheese is mixed with chopped raw onion before stuffing the chiles. Unfortunately, you can very seldom find Chiles Rellenos prepared like this in the United States. Other than that, the rest of the preparation is typical in Mexico with the exception of serving it with a sauce. Thank you for your delicious recipes fellow, Chicagoan!!!

[@MissConcepti0n]

the part of mexico my mom is from Jalisco they serve it with tomato sauce. I have seen both dry and wet versions of the chile relleno though. That is the cool thing about the different states (or even from city to city too) is they put their own touch sometimes

[@charleyu5506]

@@MissConcepti0n same my family is from jalisco and we serve it with a tomato sauce or broth, I can't imagine it without it

[@texassews535]

Great idea to add the onions.

[@johnnydelgrady]

If you sweat the chiles in a bag after blistering, the skin will be much easier to remove.

[@charlesmcmasters]

Love making and eating Chile Rellanos! Like Tamales, a labor of love! It seemed your oil blistering method left a sturdier pepper compared to broiling. I've taken to using Oaxacan string cheese as my filler to make it a bit easier with the softer walled peppers. I'll have to give the oil blistering method a try. And those pan fried Oaxacan Rellanos, thats on my definete list to try. Holy mole'(y) they look fantastic! Thanks Rick!

[@rb2287]

More often than not, the Poblano chilies are not hot. Sometimes, you will get a batch that for what ever reason, they are spicy hot. If you like the spicy hotness, try adding some sliced Jalapeño to the tomato sauce this will give it a new kick. When I make them, I make the sauce a bit more watery (more broth) and drop the Rellenos into a large pan and soak them in the sauce. These are known as Chile Rellenos Aguados or “drowned”. By sitting in the sauce, the cheese will remain hot and melted. Other than that, well down once again Rick! You are a master!

[@davidmckean955]

You can just taste the pepper raw and you'll know whether you got spicy ones or not

[@fritzyberger]

I agree that Poblano are just better bell peppers.

[@robertlewis5439]

This brought back memories of my mom making chile rellenos. She'd use canned chiles, stuff them with long sticks of Monterey jack, shallow-fry them with an egg coat. Fried eggs, chiles, cheese and tomato sauce is a winning combination, regardless of technique.

[@robertogovea8055]

Growing up my parents would make them with queso fresco and chopped onions, and I continue making them that way. Oh, my dad would whip the egg whites with two forks.

[@blackrebelradio9879]

Lacy.

[@BelleLopez312]

Brave, hard working dad! My niece tried the fork method...it took a long long time to never making it. 😮

[@alejandravelazquez1684]

Every real Mexican knows how to do it!!! I learned when I was 12 to cook!!! And I can beat the eggs with a fork…… takes a lot of time….. and skill…… sore arms after!

This looks amazing. 👏🏼 🙌🏼

[@jessiecardona5004]

Simply Mamá Cooks ☺️

[@jlopez1017d]

My mom chars the chile first then she lets them steam in a plastic grocery bag then when they cool she scrapes the skin off. My grandmother also makes these but with beans inside in a tomato caldo no breading or frying. This is my favorite way to consume them

[@LadybugJ1913]

Interesting, normally I do not like watery tomatoe sauce, because it makes the batter soggy, but your grandmother made a caldo no batter or frying, so chili is not swimming getting soggy in tomato sauce. It is a caldo! ! , 😊 I will try it. Thank uou

[@MrTah456]

Chef Bayless, thankyou for the video! My first paying job was at a Mexican restaurant in Southern California in the early 70's. While they called me a cook all I pretty much did was plate and heat the dishes in the oven before service. The Chile relleno we served were prepared by older ladies in the mornings before the resturant would open. In preparing for service we floated a few at a time in a large pan with sauce. The chilies used were Anaheim with a slice of a mild cheddar cheese inserted into the chile before dipping into the egg batter. The sauce we floated the rellenos in was unlike anything I've seen/tasted since. The sauce was tan colored with copious amounts of ring sliced onions and was of a color pretty much matching the lightly colored fried relleno. The sauce was not tomato based. I know the cook was from Tijuana, Mexico and thinking it was perhaps a regional thing I have sought out and have asked others from the area if they were aware of the sauce, the answer so far has been no. I'm wondering if this was perhaps an Americanized version for the sauce. Are you aware of the sauce I'm speaking of? Can you point me in the direction to find such a recipe?

[@sciencelabvideosl7558]

Was the sauce creamy or watery?

[@MrTah456]

@@sciencelabvideosl7558 Watery

[@poolerboy]

Yeah that sounds Americanized. I’ve eaten something like that but only in the states.

[@Numenor7]

Another great video! I love seeing these authentic recipes come together and hearing your descriptions about the history and regional variations of the dish. Two questions: Do you remove the toothpick after freezing? What meat would you typically stuff them with? All the recipes I find seem to be cheese only. Thanks!

[@andrewlarson7895]

Pork chicken

[@sciencelabvideosl7558]

Interesting . Things I’ve learned when making these: This is a very humbling recipe. I’ve made them several times. My first 3 times was a failure. I’ve made the mistake of having the flour fall inside of my chiles- and it ruins them….that’s why the toothpicks are so important! Another mistake is not having the oil hot enough before you place the Chile in. I heat my chiles on the direct heat, but I noticed your frying technique keeps the shape of the Chile intact so I may try it your way. Chile rellenos come out better if you use fresh cheeses like cotija or queso fresco. You don’t have to worry about the cheese melting and running outside of the Chile- it happened to me once. You can always make the Chile without the egg batter just with the cheese inside and just serve it with the tomato sauce. It saves A LOT of time. EDIT: I make these weekly now , and the secret is deep oil sauté pan and lots of oil. If the flour gets inside the chile, no big deal, the oil will cook it.

[@LadybugJ1913]

I love the idea of using queso fresco and no egg batter. Cher’s will soften, but melt and make things harder, When I do use egg I was taught the meringue method.

[@deannamcharge1566]

I have a cast iron skillet that I am the third generation using it. It is great to use something that my Gran and Mom used!

[@mattpeacock5208]

Put the peppers in a ziplock bag to trap the steam in, when they cool wrap em in paper towells, pull the skin off easy peazy baby! Edit: the cool water seed rinse is genius, I never thought of that!

[@SS-of2gr]

Mr. Bayless, I had my first Chiles Rellenos in Tubac, AZ (ever been?). It was the plain cheese version. In terms of food experiences, it was life-changing because of the comfort it gave me while being simple. Add rice and beans and it's a full meal, right? Keep up the good work. You're appreciated. -Stephen

[@mousiebrown1747]

If I recall correctly, Julia Child had roasted her chiles with her kitchen blowtorch! Or maybe just talked about it. She was very fond of the blowtorch…. Lol!! However, I can do your recipe with my electric stove-- thanks! They look great!!!

[@salvadordeanda9562]

One important step that Rick missed is cutting a tiny slit on the surface of the peppers before the initial deep fry. This will significantly reduce the possibility of the poblano peppers bursting from the accumulated heat inside. It can lead to some really nasty burns, take it from a Mexican cook!! Rick rocks!!

[@timothycwick297]

Thank you Chef. This is the reason you are a legend!

[@lhilare]

Sometimes I use a paper towel to grip the skin when peeling and I prefer to use queso Oaxaca (quesadillo) for stuffing. Your Colby/Jack chees is awesome too.

[@praisehisawesomename]

Rick, that you so much for posting AND thank you for your many years of dedication to encouraging us to make these beautiful dishes from Mexico!

[@rogerhuber3133]

I lived in Texas for 40+ years and became accustomed to Mexican food. I also became a fan of Rick's various TV shows. I love his enthusiasm and techniques. He always explains things and why you need to do them. probably the best chef out there.

[@voz5585]

I couldn’t agree more! 👍

[@joannaedwards6325]

Nah. Master Chef Jacques Pepin is (imo) numero uno. Rick is #2. Lo siento..... Not gonna argue.😊

[@calderfa]

Absolutely gorgeous and delicious dish. That didn't even feel like 30 minutes. Well done Chef.

[@ksand409]

Just made these for dinner tonight along with Mexican rice and black beans - easier than the way I was making them in the past! The skewers instead of toothpicks works much better than toothpicks and after freezing can be removed before battering and frying - the freezing sure does make them easier to work with. Thank you sir for this great video recipe!

[@deemorgan5046]

Hack..for crisper chillies..cut stuffing slit first before grilling/ chatting.Use corn starch instead of flour in all parts of recipe. Buena suerte Dee

[@mikezimmermann89]

To prep poblanos: I set my handy-dandy, DIYer’s plumbers torch on my cooktop with the fan running and fire it up. Then I grasp a chile in a pair of metal kitchen tongs and move/rotate it through the torch’s flame, changing the tong’s grip to get at the part of the chile previously covered by the tongs. Takes about a minute to blister the outside of a pepper; then, I drop it into a paper bag and fold the top over to keep in the ”steam” from the warmed pepper. Repeat as needed until all peppers are blistered. Once the last one has cooled, the “steaming” has loosened the skins on all the peppers and they pretty much slide off. A quick pass over the flame takes care of any stubborn spots.

[@kippywylie]

Wow! Brilliant! I will be trying this.

[@joannaedwards6325]

Sounds so much easier than Rick's method. He uses too much oil. Roasting or direct scorching the peppers is the best method. You're right on!!

[@m2n213]

These look so good! I wish you had cut them open so we could see the inside after they were done.

[@grapplerhk]

Yes me too!!

[@mariapeterson882]

A labor of love for sure. I did pretty good frying, peeling, & stuffing. Froze them overnight last night. However, I think I made my egg whites a bit too stiff. The batter didn't want to quite grab onto the floured chiles, so I had to kind of paint the batter onto them. Not quite so pretty as yours Rick, but I think they will taste delicious.

[@Rue21st]

Fuck yea rick bayless! Been watching you since PBS! Happy to see you’re killin it with your own KZbin channel.

[@tttarms1970]

Wow....thank you so much chef for taking the time to educate us and passing all your culinary knowledge....cannot wait to try this....gonna get cool in chicago soon....perfect dish to warm us up

[@rp2358]

How do you NOT cut those open for us at the end??? Lol

[@alanscott6241]

Always loved to eat them & always wondered how to make them. You really answered all of the questions I had. Thanks for sharing your talent. Keep up the great cooking! 👍😎🔥🔥🔥❤️🙏

[@toddstropicals]

How did I know to buy chili poblanos yesterday? I got a few extra also to make my poblano and chorizo Mac & Cheese.

[@xskinyx]

Ordering Chiles Rellenos at Mexican restaurants in the US is such a let down. Like 10 years ago I saw a video of some old lady cooking it this way (beat egg whites then add yolks/flour/salt) buried somewhere on KZbin, so that's how we've been doing it at home, and now we can never order it out because it's never right! Unfortunately these take FOREVER to make. We don't freeze the chiles and yet making 6 will still take HOURS. The steps are so easy, and the ingredient list comically short, but ultimately you handle the chiles one at a time so it's slow going.

[@marydawkins4190]

I've been working on making Chile rellenos for decades bc they're my all time favorite Mexican dish. This video has helped me a lot! I love the idea of the batter being all the 3 things together. All other recipes will call for dipping the Chile 3 x. And I love the tip of freezing them a bit before hand. Great ideas and I can't wait to made some again soon.

[@elsalisa146]

Le Creuset does’nt recommend using their enameled dutch ovens for deep frying. I makes the enamel break down, crack, and be ruined. If you want to ruin a $400 dollar Piece of expensive cookware go right ahead.

[@DimeloMuso]

We use thin strips of corn husk, soaked in water so they don't break, to close the Chile.

[@rbagboyz]

interesting

[@longfade]

It’s amazing, how many (otherwise excellent) YT cooks ignore that most critical detail: heat/temperature. Much appreciated. I think all of my great cooking failures have been due to incorrect temperature management.

[@skelletorjo3227]

It really comes down to experience. I'm sure you know that already, but you are right, a good set point for beginners is immensely helpful.

[@kippywylie]

In many decades of our travels throughout all of Mexico it's a treat when you find a cook is a little family run place who knows by decades of experience the precious oil temperature for the best deep fry.... No fancy thermometer or high science, just years of cooking every night. Once we were in Dolores Hidalgo and we found this tiny little one table place where an ancient woman deep fried gorditas. They were heaven.... Not greasy, just the perfect crispy golden with fillings warmed ideal.

[@lisabeaulieu2621]

Thank you, Rick! I just discovered you recently. I was on my porch cleaning jalepenos, aji, Anaheim and poblanos wondering if I could even dare to make rellenos. Your video is today's evidence that there is a God and he loves me :) THANK you!

[@GpD79]

Love this comment.

[@joannaedwards6325]

Plus above and beyond God's love is The Holy Spirit's sense of humor. Aren't we Believers blessed? Hope we get Mexican food in The Afterlife. 😋

[@azielleonmontes5495]

Now we're talking!!!! Hey Ramsay subscribe to this channel before another of your mexican food attempts!!!

[@josephineibarra1508]

Yum! Such finesse with your techniques as always, Chef. I might experiment with flor de calabaza and cheese.

[@bobdobalina8680]

I just did this with fire charred jalapenos,home made chorizo, and super sharp cheddar. Thank you Rick!

[@fritzyberger]

That sounds nice with some sunny side up eggs for breakfast

[@sugeira13]

I love chiles rellenos but I am so lazy to make them 😭😭 but when I make them... they are so delicious. My mom used to make them with ancho chiles hydrated.... soooo good! I just remember she also makes jalapeños rellenos.... 😋😋😋😋

[@skelletorjo3227]

Jalapenos rellenos sound like chiles capones? I eat those whenever i need myself a good macho cry.

[@cynd5166]

Those sound delicious 😊

[@kippywylie]

Yep, me too. I love this dish but I'm known for dirtying every pot, pan, bowl and utensil in the kitchen so I make these rarely

[@sugeira13]

@@kippywylie you know how some people have a tamale party... we should do the same for chiles rellenos. More people to get it accomplished

[@garybennett9581]

The best chile for relleños comes from New Mexico,PERIOD. New Mexico, middle Rio Grande valley, has the best chiles relleños… the main reason for this is two fold: 1. the flavor of FLAME ROASTED, valley grown chiles. Frying raw chiles to blister the skin does blister the skin for removal BUT it does not do the chiles justice. ONLY flame roasted produces the unique flavor needed for good relleños. The other important ingredient is the chiles themselves. New Mexico grows very flavorful chiles. The New Mexico State University in Las Cruces New Mexico has worked for decades to perfect New Mexico grown Chile species. Hatch New Mexico is a major grower but so also are areas to the North around Socorro, Lemitar, and the chiles grown in the pueblos around Albuquerque. Big Jim, Sandia, and Hatch are names to look for with New Mexico grown certification. The best chiles are available around August They should be a deep green but not a dark green. They should be long not short. Short, dark chiles tend to be hot and a bit bitter. Light green chiles are immature and will not have a great depth of flavor. Enjoy!!

[@skipdalu5805]

Here's why I love this channel: "The oil's already hot"- so why not blister the skins in it? (Why didn't I think of that about 3 tries ago??? I've been using the broiler.) I strain the oil and keep it in the fridge. That's another one that I should've thought-of. All Rick's experience leads him to express these pearls of wisdom that accomplished beginners, like me, would have to give a lot of thought to. Rick explains why things work, or won't work, alternative methods and ingredients included. Another big thanks! (Now if I could only find a Mexican Grocer in Metro Phoenix- Google isn't much help- now I have to ask some Mexican friends).

[@hensonlaura]

Similar to Baja Sur rellenos, except no Colby cheese, and here, sauce is ladled over the top, crema zigzagged over that. Mui buena.

[@drd8251]

I would never try this at home. Too many steps. Too complicated. I’m not that skilled. But I love chile rellanos. It’s the dish I always try at a new Mexican restaurant. If their chile rellanos suck, I’ll not be a returning customer. I can see that making these is truly an act of love.

[@josecastaneda5670]

Nah, freir los chiles nel, nunca. Hay que ponerlos en comal a fuego medio y tomarse la molestia de estarlos rotando. Eso de freirlos debe ser solo para restaurantes. Ya le puse este video a mi madre y tampoco le gustó.

[@mikelowery6732]

I learned how to make these from your older recipe from PBS with the pork picadillo.

[@karetoev4999]

Wow that's a cooking ordeal! Lol When I was a teenager my Dad was dating a hispanic woman. She invited my sister and I over to teach us some authentic mexican cooking. We spent nearly all day making chilie rellenos. They were so delicious we were duly impressed. But then they broke up. Damn I wanted to learn more from her. Lol

[@clehrich]

A friend told me that he put chiles directly into fry oil this way, and one of them exploded, spraying hot oil everywhere. He was lucky not to get badly burned. Is this something you've ever experienced? Is there some way of avoiding it? Or could my friend have done something wrong that caused it?

[@rbagboyz]

try the over the stove method .. plus u get that smokey flavor

[@rudysaldivar4228]

Yes! We would piece one hole in each chile to allow for venting.

[@wordrockcafebytrinajames9274]

Also, if you have a DRY wood chop stick, set the butt end in the oil & if it bubbles, the oil is hot enough.

[@lavenderbee3611]

Love love love chiles rellenos, however, I've never been 100% successful making them at home. I'm going to give it a whirl using your method, thanks master Chef. What are your feelings about using panela cheese instead of jack/colby? Would you consider doing a video on the chiles rellanos using picadillo & walnut sauce -- I love this version so much.

[@pinkyjohns5198]

Good luck on your venture! Hope you’re successful! I’m not brave enough to try!

[@michaelworley6431]

I prefer using queso panela. It doesn’t melt as much as the other cheeses which I prefer. It is also a bit saltier which again is a plus in my book

[@rohtati1020]

Chiles rellenos stuffed with special picadillo and smothered with walnut sauce sprinkled with pomegranate seeds are called Chiles en Nogada. They are served in most parts of México and only in the month of September to celebrate their Independence day. They are super delicious!!! But have to wait a whole year to eat them again!!!

[@kippywylie]

@@michaelworley6431 Yes, throughout all of Mexico the cheese in chiles rellenos is a cheese that stays somewhat firm, like a queso fresco.... not a jack cheese or cheddar that gets runny and soft.

[@sciencelabvideosl7558]

I’ve made them with Queso fresco or queso cotija . With dry cheeses sometimes the cheese runs out of and escapes the Chile. Not so with the firm cheeses.

[@lorenzakahihikolo4355]

What kind of oil are you using. Because vegetable oils are inflammatory bad for your health and worse if you re-use it.

[@BelleLopez312]

Blistering Chili on open flame would probably be easier to take off the skin.

[@TheCajindianComedian]

If you put the chilis in a bowl and cover them with Saran Wrap when they are still hot, the skin comes off easier.

[@Denise23451]

I’ve been making Chile rellenos for more then 25 years, they are absolutely my favorite!!!! You seriously just taught me so many new tricks! Thank you!

[@robbieevans6536]

I make these things all of the time and I think the broiler and then into a sealed plastic bag works better than the oil for getting the outer membrane off of the chiles.....Bayless does it right on those chiles though.

[@ikang6]

You can microwave the peppers for 5 min and the skin comes off clean without any mess.

[@dxprt1378]

Chef, I think I might teach you a trick. If you cover the chiles with a glass bowl immediately after frying or roasting them, and leaving them covered for a few minutes, you will be able to then peel them in a cinch. You’re welcome! 😉

[@stephenmartinez3501]

Dropping them into an ice bath immediately after frying works wonders too.

[@fishypictures]

Open flame blister then toss into plastic bag and let rest. 15 minutes and they peel much easier. Let the peeled chiles sit for another 10 minutes while you get the other things ready. Labor intensive but worth it.

[@markfleser]

There was a small, Mexican restaurant I went to before they closed. I ordered the chile relleno one day and got the battered version and then the next time I got the stuffed pepper wrapped in scrambled egg. I don’t know if that’s a way to do it or they just didn’t have any of the batter at the time. It was good though!

[@esmeraldarodriguez7012]

Rick, do poblano peppers ripen to a less green flavor? I find that poblano peppers taste green . I probably make no sense. For example the bell pepper when you fresh taste the green pepper the flavor is different from say the orange or red. If they do ripen to red could I use them for rellenos?

[@carlos_herrera]

They do ripen evetnually and you can definitely use them ripe.

[@cindyland6273]

Love your videos! Could have been 10 minutes shorter.

[@tapatiasanchez6122]

Chef, it’s a lot easier if you place the chiles inside a plastic bag. The skin will be much easier to peel then

[@iamkarlwithak]

My father taught me how to make them. Egg whites only merengue then dip cheese stuffed (Monterey jack sticks) Anaheim or better Hatch chiles. I buy a box every year and roast them, sweat the skins off then seal them and freeze till I need them, set on oil covered skillet. Use a spatula to drench while frying turn over until golden brown. Serve with very simple sauce of onions, bell pepper, tomatoes, salt and pepper, Mexican oregano and can of tomato sauce cooked about 20 minutes. Pour sauce over relleño. The best you’ll ever have I personally guarantee. Thanks for the 🎥. 🙏💪🌎🌏🌍❤️🇺🇸🖖

[@marcb6290]

Thats the One. From my childhood also. Purfecto!!!

[@LadybugJ1913]

Sounds perfect . I live on Mexican Border so grew up 65 years eating Mexican food and that is the best and simplest way to make delicious sauce.

[@toddgattfry5405]

Cool off the chilis in a plastic bag. The skin comes straight off.

[@mrfroopy]

All the best Chiles Rellenos I have had have cinnamon in the sauce .. do you not like that style?

[@griseldairis9273]

Rick they look very good. What we do home cooking we put the chiles to heat inside de sauce, so the sauce will have a different taste, try that way. God bless you and your family

[@Kathleen5429]

Rick, could you use the sauce as a base for a (chicken) soup? The chiles look so delicious. Thanks so much for always giving us your cooking expertise. I always learn so much with your delicious Mexican recipes.

[@kenjackben]

My aunt makes chili rellenos in the form of a casserole same flavor far last work

[@pvoshefski]

Rick should've roasted those chiles on the grill and then steam...

[@rdcustomdiecast]

Been making these for years. Love them. Being a native Texas I do use pablano However I love subbing with Hatch green chiles. Also I roast the chilies and throw in a zip bag for a few minute hot that makes pealing a breeze.

[@arribaficationwineho32]

I like roasting them too.

[@joannaedwards6325]

Yeah it's an easier method. I got nervous watching Rick work sooo hard.

[@alejandravelazquez1684]

Easiest way to peel the Chile after blistering them is to put them inside a sealed plastic bag, that is to sweat them…. By doing that., the skin becomes lose faster! Everything else was done gracefully and those chiles look very appealing! Felicidades 👩‍🍳

[@ben9975]

Rick this video is a godsend. Thank you so much for this content--the best cooking show on youtube!

[@joannaedwards6325]

After reading all the comments I must be the only lazy one here who would only eat these in my favorite Mexican restaurant 'cause, imo, these are just TOO MUCH FRIGGIN WORK!! 😊

[@rbagboyz]

not with the hand egg separation , ill make it at home ...jeje

[@ccoolstuff1]

There are very few things tastier than a well made chili relleno. I've been making them for years suffering to get them all made , hurrying to keep them warm to serve everyone. Now I see I can freeze them filled, cook them and then reheat them in the oven. Thank you Rick, I will make them more often now that I know your methods💘

[@Deutschland8894]

Sour cream Is needed!! And you can also make a torta :)

[@TanjaHermann]

The oil ladleling over the open gas flame was SCARY as hell!

[@butchhastings2945]

Best cooking show on KZbin. Love all his little details for us to be successful cooking his recipes. Such a nice guy.