Made this for the first time last night and I will definitely make it again! I used queso blanco instead of Monterey Jack for a more authentic taste. The flour and egg coating came out almost like crepes. I might use 1/2 flour 1/2 cornmeal next time. The salsa was perfect too; I made it exactly as described.
Made this, pretty much as described, but I used cornmeal rather than flour, as the best rellenos I ever ate were dusted with cornmeal. These were really simple to make and really really good. The poblano is about as hot as I can go, but you feel the burn and then come back for more. When I make it again, I think I will just cut the tops off the peppers BEFORE roasting, cleaning out the seeds. Then roast and peel, then stuff and hold the top together with a tooth pick. There was no way I was able to keep mine intact after roasting while trying to clean them, so I did use a tooth pick this time as well. Worked great, with minimal cheese leakage.
Delish! These were YUMMY!! Turned out great. I didn't make the ancho chile salsa, but used store-bought salsa. Still was wonderful!
The rellenos were light and perfect., the ancho sauce a bit too hot and smoky for me. Easy rellenos, without the guilt.