I had some of the best rellenos I have ever experienced yesterday. My friend from Oaxaca made me two types. A queso fresco stuffed yellow chile Guero battered and a poblano stuffed with a finely shredded chicken picadillo with almonds, cinnamon, pasas, and a little bit of fresh tomato also battered. .
So good with her immaculate asiento fried beans and delicious rice a la mexicana with habas.
I think I prefer the texture of the QF to Oaxaca cheese.
Last winter a friend made an equally memorable chile with a battered long dried chile negro filled with requeson in a marjoram flavored tomato caldillo..
What kind of chile rellenos have you had?