Cooking Demo of this recipe can be found at: http://www.recipezaar.com/bb/viewtopic.zsp?t=244681 These are large, mild, green cooking chiles that have been roasted, cleaned, and peeled; filled and dipped in batter; and fried until puffed and golden. In Mexico they are served in a sauce, but I sometimes like to serve the sauce on the side. The egg batter may be either flat, fluffy, or extra fluffy. This recipe is right in the middle. If you want flatter chiles rellenos, just beat the eggs without separating them. For fluffier chiles rellenos, fold in one tablespoon flour for each egg in the recipe. This recipe is adapted from the California Culinary Academy.