My litmus test for Mexican or Tex-Mex restaurants is whether their chile rellenos pass muster with me. I have always been very picky with how chile rellenos are prepared and taste. I have never been fond of deep fried rellenos that arrive soggy, greasy, and so over-breaded that it’s almost impossible to find the chile pepper in the inside of it. <br /> <br />I began my quest for the “perfect” chile relleno recipe shortly out of college. After many years of trial and error, I think I have come up with the perfect balance of taste and lightness for both the chile and the egg white-based batter that enfolds it. Adding corn meal to the batter adds the final perfect touch.

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