Chile relleno

I made chile rellenos yesterday, my first try at them.  They turned out good and pretty simple to make.  Roast your pablano peppers till they are very black, cool and remove the black by hand.  The peppers are very fragile at this point, make a slit in the pepper to remove the spline and seeds.  Stuff them with cheese and roll in flour then egg and I also used the panko crumbs after the egg.  Fry in about an inch of oil and drain well, the panko isn't in the recipe I used but we like the flavor it gives.  We will be making these again, can't wait to make them for our kids and grandkids, they will like them too!