Originally Posted by
aBroadAbroad
Chile poblano relleno with chunky salsa estofado — stuffed poblano chile pepper (with Mexican cheese in this case) dipped in egg batter and fried, topped with a chunky stewed )
I think this is exactly what we're going to do tonight. I tend to like mine just a little bit charred and crunchier, so we do do them on the skillet. Seems like most restaurants serve them sort of soft-baked, when you can find them at all.