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I use Poblanos for this recipe, which I developed as an alternative for making the usual batter-fried version:

Baked Chili Rellenos

6 Poblano chilis
At least 8 ounces Pepper Jack Cheese (or regular Monterey Jack)
At least 8 ounces Cheddar cheese (mild, sharp, or extra sharp)
1 can of red Enchilada Sauce
2 tablespoons white vinegar
Bowl of water large enough to hold peppers
Yellow or Spanish Rice for serving

Preheat broiler & roast peppers - turning occasionally - until thoroughly blistered all over. Remove peppers & place in a tightly closed paper or plastic bag for 15-20 minutes. Remove peppers from bag & gently peel blistered skin off (doing this under cold running water is sometimes helpful). Leaving the stem on, gently make a vertical slit down one side of each pepper & ease out the seeds. Place the roasted/peeled/seeded peppers in a bowl of cold water to which 2 tablespoons of white vinegar has been added. Set aside.

Preheat oven down to 350 degrees.

Make rice according to package directions & set aside.

Grate cheeses & mix together.

In a baking dish large enough to hold all the peppers, spread about 1/2 the Enchilada Sauce in the bottom. Remove peppers one by one from their water bath, stuff with cheese, & place in baking dish. Drizzle remaining Enchilada Sauce over top of peppers & sprinkle any leftover cheese over the top.

Bake in 350-degree oven for 20-30 minutes or until cheese is melted & peppers are heated through. Serve on top of yellow or Spanish rice.

Alternative: Stuff peppers with a combination of cooked ground meat (beef, chicken, or turkey) combined with taco or enchilada sauce & some grated cheese. One pound of meat will easily stuff 6 or more peppers, & any leftover meat can be sprinkled over the top of the stuffed peppers or saved for another use.)

Sounds good! What's the water bath for?

You know - I have absolutely no idea for sure; it was just something a pepper book of mine suggested for temporarily holding peeled roasted peppers & I've always done it. I think it just keeps the roasted peeled peppers from drying out & glomming together while waiting to get stuffed.

Thanks for the replies. Your recipe sounds good breezy....I'll be sure to try it. I did make some with the Anaheims...they were very good, but I am particularly interested in the Poblanos.
d

When I roast/peel poblanos and Numex, I don't soak,and I try not to rinse. I store them in a little olive oil. Adds fat, but saves flavor and they don't stick together. A "picadillo" stuffing includes ground beef, chorizo, chili seasonings, and raisins. I like the hints of sweetness.
"The Great Chili Book" has one with shrimp, fontina, montery jack, and corn among other things, and "The Great Garlic Book" has one with garlic, goat cheese, shallots, pine nuts, basil, parsley and thyme. No time to type it out now, but email me if you want details.

Heres a link to the recipe from "The Great Chile Book" by Mark Miller.

Here is a link that might be useful: Mark Millers

How to make chiles rellenos:

Expose large green chiles (Poblanos or Anaheims) to flame or broiler to quickly char and blister the skins (baking is too slow and will soften the chiles too much).

Place the chiles in a plastic bag for 15 minutes to allow the skins to loosen.

Pull off the skins. Slit the chiles and remove seeds and veins. Your first few tries will result in tattered chiles. Don't worry. Continue on, handling them gingerly.

Fill each chile with a few slivers of mild melting cheese.

Beat egg whites until stiff. Add yolks and salt and beat together.

Lightly flour the chiles. Coat them with the egg mixture.

Fry the chiles in 3/4" of hot oil, turning them to get an overall golden finish. Drain on paper towels.

Place the chiles in well seasoned, thin tomato sauce, half the depth of the chiles. Heat through and serve.

An alternate filling is picadillo, seasoned, cooked ground meat.

This is perhaps the most elegant way to serve green chiles. Handling the delicate, skinned chiles is a challenge. This is not a simple preparation and will frustrate you the first time you try. The whole mess will come together in the battering and frying, so just forge ahead. Diane Kennedy's book, The Cuisines of Mexico, gives more details and variations, all very authentic.

Jim

Thank you Jim...much appreciated.

From Food Network
Picadillo:
1/2 onion, chopped
2 garlic cloves, minced
2 bay leaves
2 tablespoons canola oil
1 pound ground beef
Salt and freshly ground black pepper
1 tablespoon fresh Mexican oregano leaves
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 to 1 cup tomato paste
2 chipotles in adobo sauce
3 to 6 tablespoons golden raisins
3 tablespoons slivered almonds, toasted
1/2 cup pimento stuffed green olives, sliced
1/2 to 1 cup crumbled queso blanco

8 large poblanos
Vegetable oil, for frying
Flour, for dredging
Salt and freshly ground black pepper
4 eggs, separated
Tomato Ranchero Sauce, recipe follows

To prepare Picadillo: In a large skillet, saute the onion, garlic and bay leaves in oil over moderate heat, stirring, until the onion is softened. Add the beef, and continue to cook until the beef is no longer pink; breaking up any lumps with a wooden spoon. Season with salt and pepper. Stir in oregano, cloves, and cinnamon. Pour out any excess fat and stir in the tomato paste until thoroughly incorporated. Add chipotles, raisins, almonds, and olives; salt to taste. Remove from heat. When mixture is cool, add cheese and mix well.

Char the flesh of the peppers over a gas flame, under a broiler or on a grill. Alternatively, set a rack over an electric burner or use a very hot heavy frying pan. Cook, turning frequently, until the skins are blistered all over. Take care not to overcook and burn right through the pepper. Put peppers in a bowl, cover with plastic wrap and let sweat for about 10 minutes to loosen the skins. Rub off as much skin as possible and cut a slit along the side of each pepper, keeping the stems and tip intact. Carefully remove the seeds and inner membranes, but do not rinse with water.

Heat 1-inch of oil in a heavy skillet over medium heat until very hot. Place flour in a shallow platter and season with salt and pepper. Beat egg whites until foamy, add a pinch of salt, and whip to stiff peaks. Lightly beat the egg yolks and fold into the whites. Stuff the chiles with picadillo, leaving enough room to close the opening. Overlap the seam slightly and gently squeeze closed. Secure with wooden toothpicks if desired. Pat the peppers dry and lightly coat in the seasoned flour. Pick the chile up by its stem and dip into the egg batter, making sure they are well covered, tap off excess. Fry until evenly browned, about 3 minutes each side. The egg burns easily so take care not to cook too long. Drain on paper towels. To serve, ladle a pool of Tomato Ranchero sauce on plates and set chiles rellenos on top, serve immediately.

Tomato Ranchero Sauce:
28-ounce can diced tomatoes
1/2 onion, roughly chopped
1/2 cup cilantro, roughly chopped
Pinch cumin seeds, toasted
1 garlic clove
2 tablespoons canola oil
1/2 cup chicken broth
Salt
Sugar
Dash hot red pepper sauce

Combine and puree the tomatoes, onion, cilantro, cumin, and garlic in a food processor.

Heat the oil in a saucepan or skillet and fry the tomato puree over high flame. Add broth, and salt. Simmer for 10 minutes until the sauce thickens slightly and is heated through. If sauce tastes somewhat bitter, add a pinch of sugar. Sprinkle with a dash of hot red pepper sauce. Sauce may be served hot or cold.

Yield: about 2 cups

Here is a link that might be useful: Recipe Link

Here's a great Poblano recipe site:

Here is a link that might be useful: Poblano Recipes