Making chiles rellenos involves many steps. That’s probably why it’s so rare to get good ones in a restaurant. I’ve been disappointed by many short cuts — unpeeled peppers , heavy batter, unmelted cheese, sauces made without love. I can, however, recommend the chiles rellenos at Los Poblanos in Norwalk, which I wrote about here: http://www.ctbites.com/home/2013/7/28/delicious-dives-los-poblanos-mexican-in-norwalk.html
The chiles rellenos I make at home are more California-style than Mexican. That means I use Monterey Jack cheese (yes, it’s bland, but it melts and I like the cutting into the peppers and having the cheese ooze out.) I wrote about my tips for making chiles rellenos here: http://belowthefoldblog.com/2014/07/8-tips-for-making-chiles-rellenos/
Because the process has so many parts, making the sauce, preparing the peppers, stuffing them, making the batter, frying the peppers, covering them in sauce and baking them — whew! — I don’t make them very often, but when I do, each mouthful is accompanied by “yums” from everyone at the table.