Although I've not tried this one yet, I do intend to do so. These are the kind of Rellenos I grew up on when I lived on the border. Mexican food varies by region based on what is most readily available. Throughout the border area along the New Mexico/Far West Texas area, Green chile is a common ingredient in Mexican food. It is also commonly used for Chile Rellenos. Hatch, New Mexico is also know as the Chile Capital of the world which is in this region. Other parts of Mexico use Poblano. Both create authentic dishes even though they are different peppers.
When using Long Green chile (Anaheim, Big Jim etc.) try to get chiles that are straight and not curled up or twisted. Roast them in your oven under the broiler or put them on your grill. Turn them as the chile skin is charred. Once the skin is charred, put them in a plastic bag or a bowl covered with plastic for about 30 minutes. The skins should then come off very easily.
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Although I've not tried this one yet, I do intend to do so. These are the kind of Rellenos I...