I know how to cook Chile Rellenos, but please don't tell anyone, because they're time consuming and I don't really have any spare time to cook said chiles but I'm 'nesting' from a pregnancy that I do not have.
I'm sorry, are you new here?? I don't usually post cooking posts and I'm not pregnant, nor do I want to be, but my body thinks I am, so hence the cooking post and my monster boobs. Shall we commence?

Ingredients: I have a lot of children, and they like to eat, so this recipe can feed 6-8 hungry people. If your family is smaller, cut it in half. If your family doesn't like Chile Rellenos get into counseling.
8 Pasilla chiles
14 ounces Queso Fresco (Mexican cheese, tis yum)
4 eggs
1 Large white onion (I'm not prejudiced, it just works better with a white one)
7 Tomatoes (If you're lucky like me swipe them from your mom's garden)
1 Garlic Clove
Oil ( I took a picture of it with olive oil, but I gotta be honest--it's WAY better with vegetable oil. Your taste buds will thank you, your butt will hate you)
Not pictured due to shyness:
A dash of paprika
A pinch of salt
Three shakes of pepper
A hand full of flour

Throw your pasilla chiles on a (dry and un-greased) grill or skillet until they bubble up and get brown spots. I'm sure there is a technical term to this procedure, but I don't know it.

Once you have flipped them around a bit and burned your fingers, put them into a bucket of water and let them sit for about 10 minutes.
At this point it might be a really good idea to get yourself an adult beverage to dull the pain in your burnt finger.

Remove the insides of your chiles by making a slit and scooping all the insides out like this: Poor little chile, all naked and without his insides.

Mix finely chopped onion (half of your large white onion) and garlic (one clove) into your Mexican cheese (tis yum).

Stuff your naked chiles with the Mexican cheese(tis yum)garlic, and onion mixture.

If your finger still hurts, you might need another drink at this point.
Take your eggs and beat ONLY THE WHITES, but save the yolk.
Beat them until they're nice and fluffy like little pillows...
Or marshmallows
Or clouds
Add a handful of flour and beat them some more.
THEN add in the egg yolks and beat SOME MORE.

Take your stuffed chiles, free from their nakedness and coat them with your egg mixture and then dump them into a pan ( I use a WOK) of VERY hot oil.

Cook them--flipping once.

Once you're done cooking your chiles, get busy on the sauce.
It's SO fresh and yummy and simple.
Throw some (if you're lucky like me--fresh from your mom's garden)tomatoes, and the remainder of your onion and garlic into your blender. Add a little water if you need to get it going. Shake in some salt, pepper, and paprika.

If it looks frothy and pink like this you have had too much to drink and should not be cooking.

Ahh, that's better. I fixed that near disaster just by by adding a few more tomatoes. Cook your super delicious sauce and chiles together until boiling.

Take these to your bedroom and eat them in peace. Or, if you're in a good mood you can share them with your family. Just don't admit to cooking them, if you play ignorant nobody will ask you to cook them again.

If your teenager doesn't show up for dinner you can leave her a plate on your cute 1950's O'Keefe & Merritt stove, if you don't have a cute 1950's stove it's cool, don't worry about it. Allow your teenager an hour to call and check in, if that phone call doesn't come eat her portion.