Does this look familiar? It should.
First off there should be no excuse for not roasting chiles. Chile tastes better roasted and from a pure dietary perspective they digest better as well, so no more excuses - roast your chile.
You dont have to have a blast roaster or a special outdoor fire pit or anything fancy what-so-ever. Roast the chile peppers under your broiler, and it doesnt matter whether its gas or electric, the skin will char, the flavor will be imparted and they will be easy to peel. Simple as that - roast the chiles for that real authentic flavor - no ifs ands or buts about it.
Secondly I cant believe its been two or three posts since I last posted chiles rellenos, dang where does the time go? (thats supposed to be sarcastic humor) I think you know already that this dish is one of, if not the, all time favorite of me, my guests, my clients and my friends and family, I make them any which way possible. (search chiles rellenos on my blog when ever you have some time to kill). This time I went for the whipped egg white batter and simply stuffed them with queso de oaxaca and queso de quesadilla, easy cheesy and vegetarian.
Thirdly if you want to make it all "mexican restaurant style" then you need some beans and rice. I made some straight forward pinto beans and some spanish rice. This rice has a little tomato, a little garlic a tiny pinch of oregano, a little cilantro and salt to taste, once again if you want the recipe - tough luck.
Pour on some nice New Mexico red chile enchilada sauce over the whole thing, grate a little extra cheese and toss on some finely chopped partially dried cilantro (I like the texture and flavor) and guard your plate you wouldnt want the relleno zombies to catch wind of this delicacy. (you think this is two shots of the same plate but it isnt - look closely and you will see - I made five of these but only photographed the first two) Make rellenos, impress your friends.