1. For the classic chile relleno you use the chile poblano, personally I like to use jalapeños also
called chile cuaresmeño. They are smaller, about 4 inches long, and easier to work with.
2. First roast the chiles in the oven broiler, turning till all sides are blistered and somewhat
black.
3. Remove from the oven, cover and let cool.
4. Peel the skin and slice lengthwise to carefully remove the seeds.
5. Fill with the stuffing of your choice, cheese, cheese and shrimp, tuna, meat, chorizo…..etc.
6. Batter, fry, and eat.

Here are 2 batter/masa ideas.
1. I use pancake mix straight from the box. Just add water, no egg needed.
2. The other option is to beat one egg in a bowl, dip the stuffed chile in egg then roll in
breadcrumbs.
3. Fry and eat.

NOTE: When frying make sure the oil is hot enough before adding the chiles. 350*F is good.