Every time I try to make chile poblanos it's mediocre at best and unedible at worst. I'd like to consider myself a very good in-home cook, yet no matter what I change I just can't get the dish to come out right. Does anyone have any tips for me? I broil the peppers, steam them in the bag, remove as much skin as I can, I stuff with Monterrey jack cheese, I use well-beaten egg whites with seasoning as the batter, I fry at medium temp oil. Sauce is tomato onion and seasoning.
I assume I'm screwing up a key step somewhere in there. Maybe not broiling enough. The peppers are always tougher than they are at the mexican restaurant, the cheese is never runny like at the restaurant, and the batter and sauce are rarely as good.