This is my best recipe. I conducted a LOT of research and experimentation to achieve this one, much of which involved eating chilies rellenos at Mexican restaurants all over the country and, subsequently conducting friendly interrogations of Mexican chefs and waiters. The result I achieved culminated in chilies rellenos that I like better than the ones at all of those great restaurants. It looks complicated but if you get your stuff laid out in advance it goes very fast and smoothly. I ended up using (heirloom) Anaheim peppers because that's what I raise in my garden but you can use Poblanos with equal success. I did cheat a bit on the batter coating for the peppers by using the tempura batter mix (an Asian product), and here’s why: having reviewed many batter recipes for chilies rellenos, I discovered that the base ingredients compared very closely with those of the tempura batter mix ingredients. The more important point, though, is that tempura batter is very easy to use, tastes great, and adheres incredibly well to the peppers during the frying process. I should also add that the sauce is a major feature of this recipe and it can be used with equal versatility on enchiladas and huevos rancheros. I hope you like these chilies rellenos as much as my friends, family and me! big pat.