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Question re Chile Rellenos

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?
Fillings? Sauces?
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.

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  1. Poblanos are the chile of choice. Poblanos are found in most megamarts. I would blacken and remove skins. Don't rinse when removing the skin. Make a door in the side of the chile and remove seed pod. Stuff and traditonally you use an frothed egg white batter.

     
    2 Replies
    1. re: scubadoo97

      No No No to Poblanos.... in San Diego, the Anaheim is the traditional chili. You can use canned, but fresh are better and yes they should be roasted to soften them. What do you mean by goopy? Cormeal is not a traditional coating.... you shoudl use a simple egg batter. Because you bake them with a sauce, crispy is really not what you're looking for. They are filled only with cheese.

      1. re: janetms383

        When was the last time you were at super cocina in San Diego? Did you get the pork spine in hoja santa sauce with masa dumplings by chance....

    2. 1. Poblano
      2. yes
      3. get cans out of your mind
      4.separate egg whites and yolk beat whites till peak fold in yolks
      5. Search "Picadillo dulce", Queso Fresco, Queso Oaxaca, Peruano refritos mixed with requeson, tuna salad (serve cold with roasted chile gueros or cuaresmenos [lg jalapenos] Find a recipe for caldillo de jitomate and a stick of canela.

      Buena suerte

      21 Replies
      1. re: kare_raisu

        Poblano are tough and stringy. Use only Anaheim chilies

        1. re: janetms383

          Good fresh poblanos are complex and delicious, with just the right amount of heat (i.e., not much). I've never had a tough or stringy one!

          1. re: LauraGrace

            Be that as it may, chili rellenos should be made with Anaheim chilis

            1. re: janetms383

              Since Californians don't even know the right name for poblanos (pasillas??), it's not surprising that they don't know how to cook with them either. :)

              1. re: paulj

                That's quite a generalization. Poblanos (as we call them) are used in many dishes, and some misguided chefs use them for chili rellenos, but the proper pepper for a rellenos is the Anaheim.

                Are you saying Californians call them pasillas? I don't ever hear them called that.

                1. re: janetms383

                  Often in groceries, the broad shoulder, dark green chiles are labeled 'pasilla', a practice which is usually blamed on California usage. In most of Mexico, pasilla refers to a long, skinny, wrinkled dried chile.

                  The bright green Anaheim comes from a New Mexico chile. I can see where it would be popular in California for rellenos, but it was not traditionally known in Mexico. Thus it is not the chile of choice for Mexican style rellenos.

                  So how are poblanos typically used in California? For rajas (strips in a cream sauce)?

                  1. re: paulj

                    ditto. I have not ever heard of using an anaheim for rellenos, and I have lived in CA most of my life. They do not use it here in North CA.

                    1. re: chef chicklet

                      Now, you should know that polanos were not comercially available until a few years ago, before that it was all Anaheims when you were talking about green chile. It's part of the globalzation of food knowledge that so many people even know enough to have a preference.

                      That said, they're both great for rellenos.

                      1. re: EWSflash

                        "Now, you should know that polanos were not comercially available until a few years ago, before that it was all Anaheims when you were talking about green chile."

                        When are you saying they became commercially available?

                    2. re: paulj

                      Actually... Anaheim / California / New Mexico chiles are none other than the Chihuahuan Chile Verde. Yes in Chihuahua that is the preferred chile... but for the typical Chile Relleno... the Poblano with its complex flavor & favorable stuffing friendly cavity is far superior to the Verde / New Mexico / Anaheim / California.

                      Chile Rellenos were being made centuries prior to the Anaheim chile name ever existed.... the Poblano is one of the preferred chiles for this purpose... anyone how doubts its preeminence... is not someone I would listen to.

                      Further, the idea that Rellenos should only be stuffed with Cheese... gimme a break that is a complete joke.. sure that is the Tex-Mex standard and it might simply the execution of the dish.... but the Rellenos in Chile Relleno come in a wide range of perfectly acceptable ingredients. Note, the name is Chile Relleno not Chile Relleno de Queso.

                    3. re: janetms383

                      Proper for sure, what was I thinking? I crave that bitter briney, tinny taste, super authentic. Say, do you use hatch or ortega?

                      1. re: janetms383

                        Our friend Elena is from Puebla. Her mom makes the best chiles rellenos I've ever tasted, and I've never had'em fresh because Elena brings them to us wrapped in foil the next day. They are made in her home town's traditional way, she tells us, with poblano peppers and cotija cheese. Those people have obviously been "misguided" for an awfully long time!

                        1. re: Will Owen

                          My goodness! Will Owen being sarcastic???!!! What's the world coming to?

                          Those sound awfully good!

                          1. re: Sam Fujisaka

                            I get sarcastic a lot, Sam, just not so much here...unless we get to talking about what is or isn't a martini, then stand back!

                            Yes, they are very good, and Elena's always saying it's too bad we can't have them fresh because they're SOOOO much better. There is a Salvadoran place up the street, however, whose chiles rellenos are made much the same way. Depending on who's cooking, they're either pretty damn good or phenomenal.

                        2. re: janetms383

                          Anaheims don't have nearly the depth of flavor or meaty texture of poblanos. Poblanos also have a complex flavor that is lacking in Anaheims.

                          1. re: pikawicca

                            When I was a kid, we lived all over the place and poblanos were not available in many of those place. My mother would make perfectly delicious chiles rellenos using canned whole chiles, cut in half and stuffed with cheddar (!) cheese. Not authentic, but delicious comfort food far from home.

                        3. re: janetms383

                          I shouldhave said they weren't WIDELY commercially available. I never saw one outside of a Mexican supermarket until about fifteen years ago, maybe even less than that. viva la difference..

                      2. re: janetms383

                        no way! And I can use a canned chili for rellenos, would they not fall apart.
                        Pobalano chili is what I was taught, and I am going to generalize when I say, just about every Mexican uses here in No Cal. Today when I bought the poblanos the bagger was a Mexican gal, and asked me if I was making rellenos. Then as she walked me to my car we talked about our recipes, which were for the most, identical.
                        I've never eaten a stringy or tough poblano, you have to grill them and char them first before you deseed, and stuff and batter. Not stringy at all.

                        1. re: chef chicklet

                          "I've never eaten a stringy or tough poblano, you have to grill them and char them first before you deseed, and stuff and batter. Not stringy at all."

                          You hit the nail on the head. Yeah if you don't know how to make a Relleno I can understand how the Poblano might end up stringy or tough... but charring & peeling chiles is such a deep rooted, basic Mexican technique going back to the beginning of civilization... not knowing to do so... is simply not knowing how to cook Mexican. Its like trying to cook French and not knowing how to make a basic Roux or Stock etc.,

                      3. re: kare_raisu

                        What he said.
                        Poblanos are the preferred chile.

                        However, since fresh Anaheims/New Mexico chiles are so narrow it is only worthwhile to stuff them with a cheese 'stick'. They are thinner skinned so charring and peeling is a little touchier IMO.

                      4. What they said re: poblanos, fresh, charred and peeled, stuffing, frothy egg batter.

                        My favorite stuffing is queso chihuahua, roasted veggies, fresh cilantro, Let the veggies cool, then mix all together.

                        Tip for frying- after coating with the batter, put the "seam side" down into the hot oil. The batter will seal that seam right up- no leaking. And, you'll think that they will leak, because cutting a tear in a roasted pepper will not go as planned, and you will end up with a much larger rip. I've never been able to manage a small door, but at adequate oil temp, the batter keeps it together.

                        1. definitely poblano
                          char and peel them. make a slit. flour lightly and salt them
                          fill with quesillo de oaxaca (my favorite, becaus i can get real quesillo)
                          whip eggs to semi-stiff peaks and then carefully fold in whites
                          heat an inch of oil over medium-high until very hot
                          dip chiles into egg and put into oil. flip oil onto them to keep the shape.
                          fry until golden brown, drain, and serve on top of caldillo de tomate, which keeps it from tasting too greasy

                          1. Okay, here goes Version 3,112.6 of the Chile Wars! Which chile to use depends entirely on what part of the country you're trying to emulate. Some have already said poblanos, but in many parts of the country Anaheim (aka Ortega chiles, aka Hatch chiles, and many other names for the same basic chile) are the chile of choice in places like far west Texas (El Paso), New Mexico, Arizona, and California.

                            In either case, do not use canned, but do roast the chiles over an open flame (if possible) such as the gas burner on a stove or even over hot charcoal if you barbecue. Allow chiles to char until skin is black and blistered! IMMEDIATELY place the chiles in a closed container. A brown paper bag is traditional. Put the chiles in and don't crowd too much. Like you don't want to try to shove about 15 chiles into a lunch sized bag. A plastic bag will also work in a pinch. Close up the bag and allow the chiles to sweat for about twenty minutes. Remove them one by one and remove the burnt skin. Do not peel under running water as that will really diminish the flavor.

                            There are two ways to prepare the chiles for stuffing. The most commonly used way is to slit one side of the chile, top to bottom, scrape out the seeds, then stuff. The other way is to cut the top about half way through creating an opening large enough to poke the filling into but not decapitating the chile completely. With this method, you can cut the seed bearing cluster away from the stem's interior and discard, then squeeze out any remaining seeds the way you would milk a cow. Some leave the seeds in, but that can be a risky thing to do. Chiles are infamous for fooling people on how hot they will be. The same bush that produces mostly mild chiles will kick out a few "over the top" chiles that will incinerate your taste buds. And the reverse is true too. For that reason, I do de-seed my chiles for rellenos. No sense cauterizing the taste buds of the gringos!

                            Filling? Well, again it depends on the part of the U.S. or Mexico you're trying to emulate. Cheese is common, and always a medium to soft cheese. Things like parmesan do not make good rellenos! Otherwise, anything from Monterey jack to cheddar, and all directions in between, including some of the great Mexican cheeses if you can get them where you live. Depends on what you like. I have a friend who loves stuffing her rellenos with mozerella just so she can watch everyone "string wrestle." Then for other fillings, spiced hamburger meat, spiced and diced chicken, occasionally shredded beef, just about anything you think will taste good is an acceptable filling. "Chiles Rellenos" simply means stuffed peppers (bell peppers are used in some parts of Mexico too). You can find a gazillion recipes on the web.

                            Crispy texture? Are we talking about chile rellenos or fried chicken? The TRADITIONAL batter for chile rellenos is well beaten egg whites with well beaten yolks with maybe a but of flour whisked into them, then folded together for the batter. The stuffed chiles are then dusted with flour so the batter will stick, dipped into the batter and then fried, usually in enough oil to cover the chiles about half way. Well, actually lard is the traditional fat for frying chile rellenos, but I use peanut oil. And you don't want to let the finished chile rellenos sit around for a while before serving because 1. they get yucky, and 2. the longer they sit, the oilier they get. <sigh> Some things you just can't change.

                            As for sauces, in many parts a tomato and onion sauce (often called sauce Espanol, but not to be confused with the classic French brown sauce) is traditional. But you can also ladle on a little enchilada sauce thickened with a bit of corn startch or roux, either red or green. But just about any "Mexican" sauce will work, even chili con carne (without beans, but hey, if beans turn you on, why not?). A cheese sauce as in chile con queso is also popular in some parts.

                            So now, as you can see, chile rellenos is a very work intensive dish. So I have a question for you: If you're having special guests you would like to spend some time with, and you specifically want to serve Mexican/border food, why not two or more different kinds of enchiladas? They can be made ahead easily, if you want crunch, just don't cover them completely with sauce before baking, and there is a great variety of enchiladas that are fun to play "mix or match" with. Well, except stacked enchiladas, which are more work for a crowd than chile rellenos! But maybe cheese enchiladas with red sauce, enchiladas Suiza (traditionally green sauce, chicken filling), spinach enchiladas, there are about a gazillion different varieties of enchiladas. This would give you time to enjoy your guests and sip a few cold ones yourself.

                            Whatever you decide, have fun!

                            27 Replies
                            1. re: Caroline1

                              Caroline, good response... and you didn't Tex-Mex it! (I only flinched at the sauce suggestion of chili ......)

                              1. re: janetms383

                                Yeah. I don't much like it, but it seems to be a favorite in Dallas. But then, they make enchiladas with flour tortillas in several restaurants here. Talk about "Yuck!"

                                1. re: Caroline1

                                  My worst Chili Rellenos experience was in Texas when I ordered my favorite dish and the server brought this puffy, eggy, omletty, casserole thing that had chopped peppers and cheddar! cheese. I nearly cried.

                                  1. re: Caroline1

                                    I've said it before and I'll say it again- as far as i'm concerned, if they're made with flour tortillas they're NOT enchiladas- they're burritos. JMHO.

                                    1. re: EWSflash

                                      Actually, no. When you put sauce on them, they turn into soggy orphaned stuffed dumplings!

                                2. re: Caroline1

                                  Caroline,

                                  First thanks for the chuckle with the friend chicken comment. I went to the store after reading the posts here. Got Poblanos because that is what they had. The nice produce guy let me rummage thru all the peppers they had in stock in order to find the biggest/fattest (in anticipation of Caviar and Chitlins warning about tearing. We are making a pile of them in Carolines method. Thank you for the details Caroline. I can envision it. We are using Queso Asadero. My friend is bringing it. No meat or anything else inside. I am also going to make experimental, unconventional crunchies for me out of some sort of whipped egg corn meal batter that I have not completely worked out yet. I may fill them with something else. I am going with the onion tomato sauce.

                                  We are sort of doing a cooking Mexican weekend. My friend's mom gave me an antique wooden tortilla press which I enjoy hauling out on such occasions. it will be especially nice making the torts together with her mom's press. So we are going to make torts. My husband is making his hybridized Mexi/Cuban carnitas which are supremely tender/crispy/garlicky. We are making some sort of queso fundido/mexican raclette of some sort with a cheese I have never heard of. Homemade beans (of course), probably enchiladas one of those days and some tamales - regular and dessert fillings. My husband was making noise about doing carne asada over a wood fire. Lots of food. Oink.

                                  Thank you so much.

                                  I will report back of course. I cannot see this going as smoothly as I want what with seed pod removal and dipping coating with a chile filled with cheese. It should be amusing. I see beer or margaritas involved. Ut oh.

                                  1. re: Sal Vanilla

                                    You're very welcome! My pleasure. If you have a little time to experiment prior to the weekend, you might try making the rellenos as I've suggested, then prior to frying, dip the battered rellenos in a mixture of maybe half cornmeal and half flour? Dust lightly because you don't want a heavy batter. but that might be a way to get the crunch you want from the cornmeal. My concern is that adding cornmeal directly into the batter would weigh it down.

                                    Or another idea for adding crunch might be to crush some crispy tostadas (corn chips) and sprinkle a bit of that on the battered chiles before frying. Crushed chicherones (pork rinds) is another possibility. I don't think you'd have to do actual rellenos to give these a try. The whipped egg batter is really easy to make, and you could simply try it on strips of roasted peppers. Even roasted bell peppers since you;re really testing the batter.

                                    Whatever you decide on, let us know how it works out. And if there's a shutter bug in the family, all the better! '-)

                                    1. re: Caroline1

                                      While totally untraditional, a beer batter has the perfect chrispy contrast to the rellenos.

                                      And the right pepper for me? The ones that are the freshest and the right size and heat for the meal I'm planning - poblanos or anaheims. I've been known to stuff jalapenos and sierranos as well.

                                      Stuffing is another non-traditional mix of cheeses (usually what's in the ref) of cheddar, jack, queso fresco or something else. Sometimes I'll toss in some fresh roasted corn or summer squash.

                                      I serve this meal with both a red and green sauce, rice, beans, salsa fresca, and yogurt. It fits nicely in the china 'tv trays'.

                                      1. re: alwayscooking

                                        Stuffed serranos? You must have superhuman fine motor skills...

                                        1. re: EWSflash

                                          They are often just a shade smaller than jalapenos - no advanced cyborg engineering required.

                                        2. re: alwayscooking

                                          Rellenos with jalapenos were inadvertently reinvented by one of my college roommates decades ago; he didn't remember to get Anaheims. Unexpectedly spicy for all.

                                          Nowadays jalapenos and serranos are getting huge And mild by comparison, not too hard to stuff.

                                          1. re: DiveFan

                                            In Veracruz you can find street vendors that sell Tacos of Jalapenos stuffed with a variety of things.... Black Bean Paste, Fish Minilla, Aged Cheese, Jamon, Quelites or Spinach or Chard etc., etc., some of my favorite tacos ever.

                                            1. re: Eat_Nopal

                                              And then sometimes batter fried and served with a range of fresh salsas. Worth every gallon of perspiration for a great breakfast taco, or whenever. Mango salsa on a jalapeno taco is heavenly.

                                              1. re: Veggo

                                                Mango & Jalapenos are great together... I well remember a salad of Grilled Mango slices tossed with charred jalapenos slices, raw tomatillos, Cebollines (the wild variety of green onion popular in the Great Mountain region) & olive oil.

                                                My personal twist is to toss some Cueritos in there.

                                                1. re: Eat_Nopal

                                                  Sounds perfect - what was it dressed with? Lime juice and salt?

                                                  1. re: alwayscooking

                                                    Just olive oil & the juices from the mango... and in my case the vinegary juices from the pickled pork skins.

                                              2. re: Eat_Nopal

                                                E_N, that isn't very nice to make us salivate without suggesting a relevent cookbook or link :-). From your description I'm guessing the options are 'inspired by whats available'. Mostly what you find googling is the usual bubba cheese or bacon filled options.

                                                BTW I was in the store yesterday and saw something that looks (to me) pretty revolting - stuffed chiles in a Can!
                                                http://www.mexgrocer.com/brand-calmex...
                                                Is there something I'm missing?

                                                1. re: DiveFan

                                                  Geez... I don't know where to start to recommend such specialized street dishes and/or home cooking. The best I can do is point you to the CONACULTA series on Veracruz for the techniques & flavor combinations... or if you are down in Mexico take an empty briefcase to fill with the little cooking magazines sold at the Newspaper stands / librerias / CD shops etc.., sometimes you just have to be in the region, purchase something from a local press in order to get the rich detail of local dishes.

                                                  Kare_Raisu has picked up some fabulous stuff... I even know a CIA NY graduate who relies on a Salsas y Recaudos magazine... in order to be able to properly do the obscure specialties like Strawberry Salsa etc.,

                                                  One time in Guadalajara I saw an issue with the Guadalajara home cook's top 100 flavors of Gelatina de Leche (think Panna Cotta) etc.,

                                                  1. re: Eat_Nopal

                                                    Verrry interesting! This reminded me (off topic) of the present I've gotten from my son each time he's been in France. It's a Saveurs mag. Not Saveur, but with an s on the end. Of course it's in French, but the first issue had an article and recipes about cooking in Macedonia and not the usual "Tastes of Tuscany", etc. I fell in love with this mag.

                                                    I also picked up some wonderful small regional cookbooks (paperback) the last time I was in France. They were way cheap and quite fabulous.

                                                    1. re: Eat_Nopal

                                                      Muchisimas gracias, E_N! I just discovered that my closest LA County library has quite a few of these Conaculta cookbooks...

                                                      BTW here's an old topic on this: http://chowhound.chow.com/topics/374426

                                                      1. re: DiveFan

                                                        Good for you... even the Sonoma County library system had the whole collection so its out there... I have never been able to buy them (you always see them at CONACULTA book stores inside museums & archeological sites... I remember the last I was at Chichen Itza the little shop wanted $20 for a 50 page paperback on Totonac cooking... I just couldn't do it... to much of a rip off. I guess I must have some Monterrey judio ancestry LOL)

                                            2. re: Caroline1

                                              Carolione - I am so glad I checked back. We just rendered what I can only describe as an unholy amount of pork fat and - miracles - have a pile of chicherones which I am going to take for a test drive for my crunchies instead of just shoving them all straight down my gullet. We got 100 chiles. I know. Gulp.

                                              Tonight we roasted 10 and did liek yo said and peeled them after tossing them in a paper bag. LOVELY - thank you! We are doing our testers with Monterrey jack and jalapeno jack. My husband has ideas about drizzling honey. I envision a kitchen fire.

                                              - edit - My husband and our neighbor are taking out the pods. Lord. I hear them laughing. This is not an 11 pm project for goons.

                                              I so wish I had a digital camera. We are a comedy act tonight.

                                              Thanks again for all your help. I will report back tomorrow on the experiment and then after Cinco De Mayo on the whole tadoo.

                                              1. re: Sal Vanilla

                                                - edit - My husband and our neighbor are taking out the pods. Lord. I hear them laughing. This is not an 11 pm project for goons.
                                                .......................................................................................Sal Vanilla

                                                I can only imagine. I was once a guest at a circumcision ceremony and celebration for over 100 young boys. In your situation there were likely a bunch of Peter Piper jokes?

                                                What time is dinner? '-)

                                          2. re: Caroline1

                                            Okay. I'm adding this here in response to myself so everyone will (hopefully) realize I am not responding to any one particular person. But what did I say about opening up the chile wars again?

                                            For those who have never had a "chile relleno," I urge you to pay no attention to the arguments about whether Hatch/Anaheim/Ortega chiles or poblanos make the "best" relleno. Try them both and see which you prefer. There are some places in Mexico where the "chile of choice" for rellenos is bell peppers! The important thing to understand is that "relleno" or "rellena" simply means "stuffed" in Spanish. Even those "Jalapeno Poppers" you get in sports bars are just another form of chiles rellenos!

                                            I think most people prefer what they grew up with or whatever they are most familiar with. So bottom line is that ANYONE who tells you their way is the only way is very closely related to the people who travel to Europe and come back to America saying, "Those idiots don't know how to use a knife and fork properly!" There is ALWAYS more than one way to skin a cat, hold a fork, or stuff a chile!

                                            1. re: Caroline1

                                              okay you're right, the war of the chilis is on. You knew that was going to happen!

                                              Living in Albuquerque for about a year, I can attest to what you say is true. I also experienced the Hatch chili relleno as well the Bell pepper relleno (in albq) and then too, the Poblano chili relleno, they had all of those. The bell pepper perhaps came from the huge Spanish influence there, I'm guessing.

                                              And all I can say is that the Hatch is best used dried or fresh, and it truly will make the best green chili verde.

                                              I remember it all so well, becuase I missed the Mexican food (that I'd grown to love since I was 20 years old). It's all in what you're used to is all, and that makes mighty strong ties. Especially when you've had food that is so crazy good and delicious. Go to any tacqueria in San Francisco, then to one in Oakland, now go to one here in my town the ever growing in bad publicity, town of Tracy, and you will find that they all make them with the poblano. I don't think I've in my 25 cough plus years of living in and around the Bay Area, been to a restuarant that uses the hatch for rellenos. rellenos being one of my hugely favorite Mexican entrees, I always would try them whenever at a new restaurant.

                                              On vacation in Puerto Vallarta, I of course had to have chili rellenos, they served me an uncharred unpeeled, slightly undercooked (al dente) huge fresh poblano that was hotter than ANY poblano I ever had, stuffed with cheese and shrimp. It was outstanding! The flavor if their chilis are unbeatable. But then of course that margarita was the best one I ever had too.......

                                              Chili relleos Caroline1 are the hardest things to make and the easiest to screw up.
                                              I know you're well traveled and been around the World a few times, but didn't I hear you say that your ex-housekeeper made the best chili rellenos???? huh-huh? : )!!!
                                              Love this topic!

                                              1. re: chef chicklet

                                                I have had god-knows-how-many chiles rellenos in my lifetime and what I like or have enjoyed doesn't mean it is what you or anyone else has liked or enjoyed. I don't think it is possible to say "This is the right way." Period. There is no right way. There is the way that any given individual enjoys, but that doesn't mean it is universally right.

                                                If you research the history of the "Anaheim'Hatch/Ortega chile," you will find a very interesting tale. The purpose of the whole project, in all of its guises, was to develop a chile that was consistent in its heat or mildness. Turns out that nature's little joke is that you cannot entirely "bio-engineer" a chile to be faithfully consistent on degree of heat in every pod from every plant. But you can get them so they're sort of ball park, with most of the chiles off a particular plant falling in the same general section of the Scoville scale. To the best of my knowledge, the Anaheim/Hatch/Ortega chile is the only one in the world that has had that much research and development put into trying to establish quality control. Some of us do not enjoy intense physical pain that can take a day or two to clear from eating the wrong chile. Poblanos DO have a unique flavor, and they are a bit "meatier" than Ortegas, but they are also less consistent in degree of heat from pepper to pepper. When cooking for a large crowd that has a fair amount of people it is reasonable to assume will not appreciate "hot stuff," it is safer to use Anaheims than poblanos. Simple fact.

                                                And FYI, the reason I have a housekeeper is for inescapable health reasons, but all of my housekeepers have performed more as my "sous chefs" than as cooks. One housekeeper in El Paso did make chiles rellenos for me, but I can't say they were better or worse than mine. But it's nice not to have to do the cooking every once in a while..

                                                But I truly don't see anything to be gained by people insisting that their version of stuffed chiles is the ONLY version. It's just a silly game of, "My dad can beat up your dad." Eat what you enjoy and don't worry about the rest of the world!

                                                Movin' on.