I got spoiled on the cuisine at the Estrada family’s restaurants in California. I still am trying to make their sizzling tosta, but have accomplished, imho, the chiles rellenos dish. When I find decent, reasonably priced poblanos I will scoop them up, blister, peel and clean them up and freeze flat in zipper bags.
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Pretty similar to my deal. I get the water rolling, insert the steamer basket with eggs, cut heat, cover for 15 then shock and peel.
I think it was Shrinkwrap that taught me that. I think her kindly.
Thank you, Shrinkwrap!
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My pleasure!
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Really works! 
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Always fill the blender half full and hold the top down
with a kitchen towel. I just had to laugh!
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I love all manner of chile relleno, from cheese or picadillo stuffed that is battered and fried and topped with salsa ranchero to en Nogada. However, I have taken to a non-battered version at home. Char poblanos or, better still, large and zippy Hatch chiles, peel, and stuff with most anything. My quick and easy standby is crumbled queso fresco, pomegranate seeds or raising, pecans, and a little crema to make it stirrable and easier to spoon in. I like to top with a drizzle of chipotle en adobe blitzed in a blender with crema. I bake until the peppers are soft. If I want fried, it’s off to La Posada or Las Palomas.
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Would this count as achile relleno? I might try it with yellow -eyed peas, but minus the greens, which I don’t have.
Or
Recipe with the same name from Bon Appetit, but I am out of free looks for today. Bon Appetit, Molly Baz, is given credit on View From the Great Island.
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Yet another…
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Is this the gal they call ‘the Pioneer Woman of the west’?
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I am salivating uncontrollably.
I learned something new!
Thank you @bbqboy ; Watchable guy!
I’m glad to hear him say these are tedious and time intensive! I was hoping it wasn’t just me! I really only need the roasted chili and melted cheese.
I really need to get on these
I made chili relleno’s years ago and while they were good, I told myself never ever ever again. Now I’m having second thoughts. 
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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.
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The very notion that a restaurant can make money selling chili rellenos for $20 a plate is actually rather staggering. I tip the front of the house well but next time I plan to send a bit extra to the back of the house for such a labor of love.
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