Posted: 11/22/2011 10:00:52 PM
It's a good recipe, that can be easily tweak. It better for a side dish than a main dish. But will make again.
Posted: 1/24/2011 9:19:30 PM
I must admit, I was afraid to try this, because it didnt look like a typical chile relleno. To my surprise it tasted ok. I think I may have bought the wrong size of chiles. I may or may not make again, but worth a try..
Posted: 12/21/2010 8:41:48 PM
I made this tonight with some tweaks.. I added shredded chicken, black beans, cumin, and cilantro. I also didn't have bulgur in the house so I used quiona... the family loved it!
Posted: 12/21/2010 1:17:14 PM
I did not have bulgur so used cooked pearl barley instead. This was a good recipe, however not very filling for an entree. I would use this as a side dish to a Mexican Lasagna or other Mexican casserole. I think it might be good for breakfast along with eggs and fresh flour tortillas. It would probably also be fine served with refried beans, Mexican rice and fresh tortillas. Chipotle paste would be good mixed with the filling to bump up the flavor a bit. Definitely has possibilities for a permanent place on my menu rotation, but not enough served alone.
Posted: 12/21/2010 9:10:00 AM
Seriously cmcampbell? Why do you care what some else says here? So what they mentioned their degree just tell your review of the recipe and leave the rest alone! I don't come here to see childish comments. I come here to see what other opinions are on a recipe before I try it. Grow up already!
Posted: 1/15/2010 9:12:56 AM
Personally I think this recipe is missing something. I will play with it and make it work. It looks okay, but I would add eggroll wrappers to give it a crunchy crust and a bit of flavor.
To the first reviewer. What does your degree have to do with squat? Are you chef? Apparently you flaunt it like some kind of badge like you are lacking something in your personal life. Sad. Very sad. Also it would be helpful since you are soooo educated to give helpful ideas.