In my desire to really master Tex-Mex cooking (it IS one of the basic food groups, yeah?) I decided to pit myself against Chiles Rellenos tonight. Poblanos, check. Batter, lovely, cheese was Co-Jack, should work. Pan with oil for frying, check. I had some problems with one of them tearing, but patched it together.
My problem is that there just wasn't much flavor there. They didn't suck, but I wouldn't order them in a restaurant. Now these are the first chiles rellenos I've ever eaten (weird, i know, but just never got around to them), but the dude eats them whenever he can get them properly made. He said that they were a tiny little bit mild, but pretty close to what he's been eating since he was a baby sailor in NoCal and I took him to his first real Tex-Mex restaurant.
So, is it just me? Maybe I should try a hotter or more flavorful chile?