I experimented with this recipe yesterday and it worked wonderfully
(serving is based for 1 person and I got two meals out of it --- one relleno
last night and one today):

2 large Poblano peppers (I get mine at the local mexican grocery)
Chihuahua cheese (purchased from local mexican grocery)
Ground beef
1 can diced tomatoes or salsa
Chipolte spice
Onions (if you like)
Garlic Salt
Black pepper
Other spices of your choice

Wash the Poblano peppers and place them on a pizza pan (I use a metal one with
holes) in a 500 degree preheated oven until they are blackend.  You may have to
turn them during this process.  Once they're blackened, remove them and place
them in a sealed paper bag for 20-30 minutes (this allows them to roast).  

While the poblanos are in the bag, brown the beef and onions and stir in the
diced tomatoes and Chipolte pepper, garlic salt, black pepper, and any other
spices you like.  

When you remove the poblanos from the paper bag, peel off the skin (it will be
like peeling sunburned skin) and wash them.  Cut a slit into each one and cut
out the seed pod and remove any unwanted seeds (I like them) and stuff with
narrow slices of the Chihuahua cheese.  Place in an uncovered  casserole and
pour the tomato/beef mixture over them and bake in a preheated oven 425
degrees.  Bake for 15-20 minutes.  When I made this, I refrigerated it
overnight in the casserole before baking.   If you like cilantro, top with
fresh cilantro.

If you like chile rellenos, but not the breading, give this a shot!

Andrea