Chiles jalapeños en escabeche

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Video Rating: 5 / 5 For more recipes and videos, visit the blog! This is how I like to make chiles rellenos. I focus mostly on taste here, but if you …
Video Rating: 4 / 5


  • At 2014.07.31 21:06, Adolf Ander said:

    Saque el estilacho chef.. jaja Oliver eres un lokillo..! La mejor de las

    • At 2014.07.31 21:50, alma vera said:

      Nice job !!! ?

      • At 2014.07.31 22:31, Zinete C said:


        • At 2014.07.31 23:19, Bambi-Jo Miller said:

          :0 video for How to Make Chiles Rellenos , Love these, not to hot or spicy
          after stuffed?

          • At 2014.07.31 23:26, MsFaniiziita said:

            Just a little tip.. use flour to cover the Chiles before putting them
            inside the egg that way when you put it in the oil it won’t come off and
            they’ll cone out even and prettier 🙂 ?

            • At 2014.08.01 00:25, Kevin McDougal said:

              It’s the heat that makes them soft, so that will be while they are in the
              oven broiling, in the bag, or in the sauce. Just increase the time spent in
              one or all of those steps.

              • At 2014.08.01 00:36, faison love said:

                good job looks good

                • At 2014.08.01 01:16, apfotocanada said:

                  very nice, thank you for the video.

                  • At 2014.08.01 01:21, kacar0t0 said:

                    Buena receta, no se me habia ocurrido usar frijoles, debe tener muy buen

                    • At 2014.08.01 01:34, AdamWhitely said:

                      Very nicely done. Thank you.

                      • At 2014.08.01 01:39, Dolly G said:

                        Great job I enjoyed watching your recipe. 🙂

                        • At 2014.08.01 01:58, Skitso617 said:

                          i want some!!!!!!!!!!!!!!!!

                          • At 2014.08.01 02:34, Michael Rustebakke said:

                            Tomatillos aren’t related to tomatoes or peppers, they’re related to cape
                            gooseberries, according to Wikipedia. Chipotles aren’t burned jalapenos.
                            They are dried, fully ripened jalapenos which are smoked.

                            • At 2014.08.01 02:43, apfotocanada said:

                              I made and turn out delicious!

                              • At 2014.08.01 03:35, Emily Spicer said:

                                how to make real pinto beans like they make it restaurants?

                                • At 2014.08.01 04:01, 1971SuperLead said:

                                  Anaheims are hotter than Poplanos. Poplanos are more traditional. You could
                                  have roasted the cumin a little for more flavor. Montery jack is very
                                  untraditional. You want to wiki Chili Relleno before opening a mexican
                                  restaraunt, but you did a very nice video.

                                  • At 2014.08.01 04:03, Cody Smith said:

                                    simply great! thank you!

                                    • At 2014.08.01 04:17, mk3chris said:

                                      Great chiles rellenos! I am having trouble with the sauce though. Is there
                                      a step by step recipe that lists the ingredients and amounts to add? Any
                                      help would be greatly appreciated!!!

                                      • At 2014.08.01 05:05, 48marko said:

                                        I tried again and success, 6 for 6! After roasting them, I put the Poblanos
                                        in a zip tite bag and let them “sweat” for an hour, then cool in the fridge
                                        for another hour. They firmed and were easier to work with! This sweating
                                        and cooling is important folks, don’t rush this step.

                                        • At 2014.08.01 06:03, crohnsappleadams said:

                                          Really well put together. Easy to follow. The solid cheese idea is
                                          something I hadn’t heard before, but I see how it makes it so much easier.

                                          • At 2014.08.01 06:49, Marissa Love said:

                                            You did an amazing job! They look delicious!! And I have this string urge
                                            to give you a hug? Lol you are very sweet, great video!!

                                            • At 2014.08.01 07:05, Kevin McDougal said:

                                              I would try letting them steam in the bag longer, or in a bowl with plastic
                                              wrap over the top. The steaming will help soften the chiles.

                                              • At 2014.08.01 07:35, DCupcake858 said:

                                                good tip my mom taught me is to dip the chiles in the flour first then in
                                                the egg batter, the egg will hold on to the chile better…enjoyed the

                                                • At 2014.08.01 07:50, molomix said:

                                                  you can add sliced ham with the Cheese.. taste great!

                                                  • At 2014.08.01 08:29, aaronr71 said:

                                                    I made this a few months ago and WOW, what a hit! The family loved it.

                                                    • At 2014.08.01 09:18, vjimenez77 said:

                                                      Wow! Ur cute! And a good chef too! Love chille rellenos, I make mine with
                                                      mexican cheese but the way u made them are yummy too! Can you be my chef

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