I'm having a really tough time trying to find "real" chile rellenos in the Plano/Dallas area. Every other city or town where I've ever had chille rellenos, the peppers are charred first over an open flame, then sweated in a bag for 20 minutes, then peeled leaving a partially cooked smokey flavored pepper (usually an "Anaheim" pepper) that is then split, seeded and stuffed. I prefer cheese filling. And that's the way I have been served in every Mexican restaurant in my life, EXCEPT in the Dallas metroplex. Here I get unroasted peppers that are still crisp, almost like celery, and no smokey flavor to them, not to mention a less-than-traditional batter.
I don't know if I'm just picking the wrong Mexican restaurants, or if it's a Dallas thing to make rellenos with raw chiles. Can anyone clue me in? Thanks!