Inspired by Chiles Rellenos de Quelites in Savoring Mexico (Williams-Sonoma) by Marilyn Tausand.
Use whatever hearty greens you like best and mix 'em up: chard, spinach, mustard greens, or look for the greens that the original recipe included. Called "quelites" in Mexico, these "wild greens" vary according to the region, but what I was most familiar with is what in English is called red root spinach/ amaranth/pigweed. You can find it wild, or sometimes in Chinese markets.
Mexican food is a favorite and while I enjoy chiles rellenos, I agree with ChefHef that the deep fried part doesn't always sit well. ChefHef's "fresh and pure" approach is delicious! The roasted poblanos pair beautifully with the charred, caramelized flavor of the tomato sauce. I a big fan of greens and love that ChefHef incorporated some here. I used rainbow chard from my CSA box for the filling and it went well with the crunchy sweetness of the pine nuts and raisins. I am inspired to try other filling combinations now, too (perhaps eggs and greens for a brunch?). Overall, a lovely dish! —BlueKaleRoad