I was originally going to make Chile Rellenos but I ran out of time. I made Rajas and added them to the Picadillo that was going to be the pepper stuffing. I didn't take a photo of that because I was too hungry. It came out great.
Edit: You char all sides of the pepper. Then you let it steam in a bag for 10-15 minutes. This allows you to remove the char and you are left with a pleasantly smokey and flavorful pepper.
I can smell this picture.
That's awesome. As I was charring them I thought to myself "I think this is one of my favorite cooking smells."