These are my absolute favorite.

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 👏

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 .

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.

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.

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.

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!

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.

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!

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!

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👌🏻

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.

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!!

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

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.

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!

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.

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 🤦🏻‍♀️😅

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.

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.

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.

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?

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.

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!

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!

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!

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!

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!

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

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 👩‍🍳

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

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

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

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!

Delicious recipe, I love the way Rick respects the cuisine and even those of us born in Mexico have lots to learn from him. I think it's important to cut a small slit on the chile before putting it in the oil because if you don't, they sometimes explode and splatter hot oil all over the place. Adding salt to the skin helps with the blistering and makes it easier to peel. Usually in Mexico, we roast them directly over the fire rather than deep frying them, then place them inside a plastic bag to help with the blistering, and also it helps soften the flesh.

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

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!!!

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!

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.

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.

Rick, I made these for the family tonight. Ohhh my goodness! So much better than any restaurant I’ve had them at. This is our new favorite! Thank you so much!

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

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.

Excellent video! Thank you Rick for sharing your knowledge and talent❤️

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💘

This looks amazing. 👏🏼 🙌🏼

What a treasure you are to preserve these timeless dishes.

Thank you chef Bayless for sharing another delicious (step by step) Mexican classic with your artfulness and expert cooking skills...Yum!

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

Thank You Rick for these wonderful variations of Chile Relleno's. They look great and I'm inspired.

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.

YES! I love these so much. Thanks Rick.

My favorite Mexican dish, always get it, but all over the map from so-so to great, always a gamble it seems ordering these. I love to cook and learned so much I didn't know before, will be employing this at home. Thank You!

Chef, I really enjoy your videos. You always show me something to make me a better cook. Thanks!

I really like that natural wood look of the kitchen cabinets and everything. It looks really nice.

Best looking chiles I’ve seen in my life. 💙 Hats off Mr Bayless

The most beautiful Chiles rellenos I have seen and I know they taste delicious! Thanks fir sharing your talent with us. I will definitely make them!

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

I absolutely LOVE chili rellenos! And your instruction is spot on. I love adding a little flour to the egg batter. Brilliant 💕Cathy

You are a fine chef and teacher, thank you

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

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

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! 👍😎🔥🔥🔥❤️🙏

I'm now going to appreciate my mom more when she makes these. I have watched her make this many times and know the steps but for some reason I guess I just developed the idea that it wasn't that complicated until I saw this video!

I made two of these today Rick and they look fantastic...I didn't how much energy goes into this kind of cooking.My favorite for sure

Thank you very much, Rick ! I've watched many videos of Chiles Rellenos, yet, I can say I've learned so much from your video. Chiles Rellenos is my favorite of all Mexican cuisine.

Chili rellenos is my absolute favorite Mexican dish technique is absolutely everything

Very Outstanding Mr Bayless...... Thumps Up.....

Such a good teacher! Thank you!

I love this video, Rick! Thank you ❤ I love chiles rellanos. My dad, a scientist at Los Alamos lab made the best I've ever had. I always think that making a great rellanos is the true test of a Mexican restaurant. I'm going to try both your methods. Ive never seen the laddling of the batter into the frying pan before.

This is one of my favorites. Thanks chef!

I love these. It's worth the effort for sure. Thank you.

Omg, yummmmm🤍 Chef Rick thank you for sharing this delicious recipe ❤️ will definitely try these 🤍 My favorite Chef ❤️

Edible art. Amazing!

My husband loves chile rellenos, but I don’t make them very well and are labor-intensive. After watching you, Mr. Bayless, I’m going to give it another try. Thank you for your videos! ❤️

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.

Thanks for detailed recipe Rick.

Great instructions…will definitely give these a try.

Okay, New Mexico native here, and I just started the video. I grew up eating and making chiles rellenos, so I'm interested to see what you've got for us. I'll be back... Okay...interesting. We always used a cornmeal batter, not flour. And we've been doing that for over 70 years (my mother). So I am also surprised to see the first sources of recipes in a quick search use flour. There _are_ recipes that call for cornmeal, but they're apparently not the most common. Well, you learn something every day! I enjoyed the video, and I look forward to trying this new old recipe!

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 🎥. 🙏💪🌎🌏🌍❤️🇺🇸🖖

I can think of a lot of uses for that Batter! This just jumped to the top of my day off cooking list. Thanks.

I've only tried the CR casserole, but am encouraged to " try the fry !" I have a new benchmark now for evaluating the CR at my favorite Mexican restaurant. Thanks !!

Going to try this when I am out next time. Thank you Rick .

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.... 😋😋😋😋

Yum one of my all time fav dish. That is a beautiful batter. I’ve never blistered in oil though, opened flame was my method prior to this vid. Not all restaurants make good batter & sauces for these. I’m picky w/ the batter & how cooked the chiles are. The only time I could truly enjoy it would be when my bf’s mother feels like making them which is very very rare . I have a feeling her methods are very much like yours. So glad you have a vid on one of my fav dish! I will have to try! This dish definitely takes technique, time, and patience. Thank you!

Rick, chile rellenos are my favorite Mexican food since i ordered one in a restaurant in Puerto Vallarta 30 years ago. I will try to make this recipe. Wish me luck.

looks very nice, going to try cooking this sometime soon. I like there are 2 ways to make them. Always has been my fav of mexican dishes.

True work of art Rick

I love Chiles Rellenos, learned how to make them watching your Mexico, one plate at a time show in the late 90, early 2000's, to this day, I have never found a Mexican restaurant that can top yours/mine, mucho gracias, mi amigo!!🌶️🥑🌵 I do not add egg yolks to my batter, the end result is light, a bit thinner, crisp edges, I find making them is pretty simple, no problem Senor.

Such superb technique!

Thank you so much Rick for sharing your recipes! I need to find time to come to your restaurant some day.

Wonderful recipe!

Thanx 4 being a great detailed teacher

I'm drooling! Hands down, my favorite dish... when i gotta have a chili rellenos, but just don't have the time to putz, i'll make the casserole version to hold me over. It fills my need in a pinch.

Rick I've been watching you at least 30 years and your aging gracefully I wanna say that my father is a chef or was he didn't do the freezing method and I think in Mexico people don't do that but I will say that is a really good thing I love how you visit Mexico and learn about the food and culture thank you so much so glad for KZfaq and PBS where I started watching you.

Chiles rellenos are my favorite Mexican food. Thanks for showing me how to do them myself.

your chili rellano recipes is stupendous. you are a culinary superstar.

Thank you, they are wonderful

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!

Thank you for sharing with us.