A typical "chile relleno" would be stuffed with cheese, breaded, and fried. I stuffed these poblano peppers with mozzarella and spicy italian sausage before baking them. They would have been better paired with a green salsa, but were still quite tasty on their own.
I like this concept: adding a poblano to pretty much anything imparts it with a slight spiciness and great earthy flavor. But the process to prepare the chiles--removing the seeds, charring them under the broiler, letting them steam and cool, peeling the skin--takes a bit too much time to make it viable for dinner on a typical night.
Still: yum!
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