Before I knew Matt, I'd never heard of chiles rellenos, stuffed, fried poblano chiles. But over the years I've seen him order them any time he sees them on a menu. It's not easy to find a wide variety of chiles where we live, so when I saw poblano peppers at the grocery store, I snapped them up and decided to surprise Matt with his favourite dish.
I'm not going to say this was easy. It's pretty ambitious, but you can prepare it in stages and fry the peppers in the batter at the last minute. Frying indoors is one of my least favourite ways to cook; it's messy and hot and requires full attention. But for some things - including this - it's worth it.
I used this recipe from Chow which calls for an egg batter and claims to be the most authentic method. Some recipes call for breadcrumbs in the coating. This was an unusual batter but it tasted great.
