Okay. I've been very vocal about how awful chile rellenos made with potblano chiles taste, but... A friend dropped by and made some for me as a surprise the other day. They'd have been cold if she'd cooked them at home. She brought both poblano and "Anaheim/Hatch" chiles because she'd heard me desparage poblanos. And to my great amazement, the poblanos DID have a much nicer flavor than the Anaheims! Whoda thunk it?
But this was also the very first time I've ever ever ever had them prepared properly! She broiled them until black and blistered, sweated them, peeled them, stuffed them, whipped the batter with a wire whisk because she says it tastes better than using an electric mixer (what an arm!), then fried them in peanut oil.
Now, I have had chiles rellenos in no less than five different Mexican restaurants since moving to Plano three years ago. And this is the FIRST time I've had poblano peppers properly prepped! (Peter Piper's Peppers have nothing on me!) EVERY stuffed poblano I have ever had in a restaurant in this area was closer to a stuffed rib of raw celery, they were that crunch and totally unprepped. I even called one restaurant before going to ask whether they charred and peeled their peppers before stuffing them and I was assured they ALWAYS do...! They lied to me. They lied to me big time.
So I'm making this public admission that I was wrong on this board just in case I have argued with anyone who would miss it on the Texas board. But it sure says a lot about the restaurants I've been going to, doesn't it? And they've been "better' restaurants, as opposed to holes-in-the-wall, that charged from nine to eleven bucks for ONE chile relleno, rice and beans on their LUNCH menu! Great to have friends who will go to such extremes to educate me. I'm a happy camper! Not about the area restaurants. About finally having delicious stuffed poblano peppers....! '-)