Chile Rellenos

You GOTTA love chile rellenos. And if you don't know what they are, you should: The chile relleno, literally "stuffed chile", is a dish of Mexican cuisine that originated in the city of Puebla. It consists of a roasted fresh poblano pepper (a mild chili pepper named after the city of Puebla), some times substituted with non-traditional Hatch Green Chile, Anaheim, pasilla or even jalapeño chili pepper. It is stuffed with a melting cheese, such as queso Chihuahua or queso Oaxaca (traditionally), or picadillo meat made of diced pork, raisins, and nuts, seasoned with canella; covered in an egg batter or simply corn masa flour, and fried. It is often served in a tomato sauce. The sauce varies widely. There are versions in Mexico using rehydrated dry chiles such as anchos or pasillas. (Courtest of wikipedia.org)

A few years ago, I had a life changing experience -- I ordered the chile rellenos at Gonzalez Y Gonzalez at the New York New York in Vegas. Make the effort next time you're in Vegas. You won't regret it. The chiles are huge. The cheese is abundant. The batter (which can really make or break the dish) is the perfect consistency and flavor. And the sauce just tops it off perfectly.

Since then, I've been on a quest to find some great chile rellenos in SLC, but nothing really compares. Here are my critiques and ratings out of 5 stars:

Red Iguana -- Soggy batter and the sauce has a weird aftertaste. **

Morelias -- Very good. Perfect texture of batter. Yummy tomato sauce. ****

Tios -- Batter has a nice flavor, but is kind of soggy. Sauce is too salty. ***

Guadalahonkies -- Cool because you can choose from many different sauces. The "Colorado" was nice and spicy. But there was hardly any cheese inside, and no batter (?). ***

Tres Hombres -- The batter was way too "eggy". At least it had a lot of cheese. I could take or leave the sauce. **

Crockpot recipe -- Too soggy and had a weird texture. *

I would love some suggestions of good chile rellenos in town!