I posted in the Too many sweet peppers! - #26 by VFish thread how I make easy and good enough chiles rellenos. Broil peppers until they’re black and skins are blistered. Slit and stuff with a mozzarella stick. Roll in flour and pat off excess. Shallow fry in a few tablespoons of oil for a minute or two, flip, then remove to a plate. Top with homemade (or your favorite) salsa. If you want a crispier texture, use starch (corn, potato, sweet potato, other) instead of flour. The last few times I’ve made them, I haven’t even bothered trying to remove the seeds.
They’re pretty good but not great. OTOH, they’re a LOT less work than separating eggs and whipping them to make a batter and deep frying.
