Here are a couple I do. I have used poblano peppers but I would think your peppers would work fine. These are both family favorites.

Chile Rellenos With Tomato-Jalapeno Sauce

5 good size poblano peppers
2 cups Monterey Jack cheese, shredded
2 cups cooked shredded chicken
3/4 inch of oil in a deep skillet for frying
1/4 cup plus 1 tablespoon flour
3 eggs

Tomato-Jalapeno Sauce

28 ounce can of whole tomatoes
2 to 3 fresh jalapenos
1 tablespoon olive oil
1/2 small onion, thinly sliced
1 1/2 cups chicken broth
salt, about 1 1/2 teaspoons, depending on the saltiness of the broth

Roast Poblano peppers on a baking sheet under broiler until all sides are beginning to turn black (about 6 minutes per side). Remove from oven. Cover baking sheet with a dish towel for 10 minutes. Peel the skins off of the Pablanos. Make an incision lengthwise down the pepper making sure not to go down to the tip. Gently remove any seeds or membrane without tearing the pepper. Combine the cheese and the chicken well and stuff into the peppers, sealing the opening as well as possible. Place in the refrigerator until chilled.

Meanwhile, make the sauce. First, roast jalapenos under broiler until they begin to turn black. Remove stems and add to blender along with tomatoes. Puree. Add oil to skillet over medium heat. Add onions and fry until browned. Increase heat to medium-high and add puree; stir for 5 minutes until mixture darkens and thickens. Stir in broth and let the sauce simmer for about 15 minutes. Taste and season with salt and it is ready to use.

Heat oil in a heavy skillet over medium high heat. While oil is heating, spread 1/4 cup flour onto a plate. Separate the eggs. Beat egg white with mixer with 1/4 teaspoon salt until stiff peaks. Add the remaining 1 tablespoon flour, yolks to mixture at low speed.

Dredge chiles in flour, shake off the excess, dip chiles into the egg batter to coat. Lay in hot oil. When dark golden turn and fry on other side. Serve with warm sauce.

Chili Relleno Pie
8 servings

5 or 6 large fresh Poblano peppers
2 cups Monterey Jack cheese, shredded
2 cups mild cheddar cheese, shredded
4 tb flour
1 cup evaporated milk
1 cup sour cream
3 eggs
1 1/2 cups diced cooked chicken (or turkey)
2 cups salsa (hot or mild) it is up to you

1. Roast chilies under broiler on cookie sheet until skin is brown and charred on all sides. Cool until you are able to touch peppers, then peel off skin, make a slit down one side of the pepper, remove stem and seeds.

2. Line a 2-quart baking dish (I use a 11 X 11 Pyrex) with chilies until they cover the bottom of pan.

3. Layer both cheeses evenly on chilies. In a medium bowl mix flour with a small amount of evaporated milk with a wire wisk until it forms a smooth paste. Add remaining milk and sour cream.

4. Beat in eggs, one at a time.

5. Layer cooked chicken over cheeses

6. Pour egg/sour cream mixture evenly over the dish.

7. Cook in preheated oven at 350 degrees for 40 minutes or until center of pie becomes firm.

8. Pour salsa over top and bake an additional 15 minutes.

9. Allow pie to rest 10 minutes or so until ready to serve.