Ranch Chiles Rellenos with Ancho Chile Salsa

From EatingWell: January/February 2009

Dark green, shiny poblano chiles are the traditional choice for chiles rellenos. They have great flavor, but may be too spicy for some tastes. Anaheim chiles are reliably mild substitutes. You can stuff chiles with almost anything: cheese, shrimp, smoked fish, tuna and sour cream, grilled vegetables or crabmeat. For a larger crowd, the recipe can be doubled. Serve the chiles rellenos with beans and rice. Adapted from Cooking with the Seasons at Rancho La Puerta: Recipes from the World-Famous Spa (Stewart, Tabori & Chang, 2008) by Deborah Szekely and Deborah M. Schneider with Chef Jesùs González, Chef of La Cocina Que Canta.

READER'S COMMENT:

"I loved these. but had trouble keeping the stuffing (cheese) from leaking out while cooking. Maybe I will be neater next time. "

Ranch Chiles Rellenos with Ancho Chile Salsa Recipe

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5 Reviews for Ranch Chiles Rellenos with Ancho Chile Salsa

02/25/2012

Anonymous

Recommends this recipe

One of our family favorites!

This is an absolute keeper recipe. The sauce is complex and earthy - don't use store-bought! It is some work - would recommend doubling for leftovers - absolutely a fabulous recipe!! Mine never look neat, hard to keep cheese in - who cares? They taste incredible!! My kids (teens) beg for these! Amy in Vermont

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