OK Having special guests out to my place on and around May 5. I want to make all sorts of chile rellenos. My questions are:
What is the best chile to use?
Do I roast it ahead of time and then fill it?
Is it best to use the canned version and if so will they hold up to frying?
What should I use for a crispy texture - I do not like them goopy. Cornmeal? If so what are the proportions recommended?
what is traditional? Because I could do soggy if that was traditional along with my fried ones.
I live in a small town so exotic peppers are unknown here.