We had a lot of poblano chilis from Farmer Pete, so I decided to make chiles rellenos. I put the peppers under the broiler to char them, and peeled as much skin as I could, once they had cooled in a covered container for 10 minutes. I stuffed them with a sausage, and followed this recipe for the egg batter.
I really enjoyed making (and eating!) the egg batter. The finished chiles were a bit too spicy for me, partially because I had used some hot Italian sausage to fill them. When I make them again, I will only use cheese, or perhaps a cheese and beef mixture. Yum!