My husband loves chili rellenos, but he doesn't especially like them made the traditional way. He prefers them with a nice crisp outer layer instead of the usual egg batter. So this is how we make them around here.
Start with canned whole green chilies (so you don't have to roast fresh chilies). Slice the chili open down one side and fill with cheese. We use mozzarella, cut into sticks for easy filling. Then, instead of using batter, wrap the whole chili in an egg roll wrapper and fry.
Voila! Quick, easy, and delicious chili rellenos. That look like egg rolls.
We serve ours smothered in homemade pork green chili, but I can't give you that recipe because my mother-in-law would kill me.
Do you have any "cheater" recipes, or do you like to make things the traditional way?