Chile relleno

New Mexican chiles rellenos Whole roasted green chiles stuffed with cheese, dipped in egg batter and fried, then usually smothered in more chile. The New Mexico version uses the long New Mexico pod rather than the poblano found in other kitchens, and that pod's bright, grassy heat is the reason to order it here. Heat depends on the variety, so one plate can be gentle and the next fierce. Cooks who want a predictable dinner should buy roasted chile labeled mild, medium or hot, and keep the pods whole when peeling so they hold the cheese.